Description
These Soft and Chewy Pistachio Pudding Cookies are delightfully moist and packed with rich pistachio flavor thanks to instant pistachio pudding mix. Perfectly balanced sweetness combined with a tender, chewy texture makes these cookies an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 0.5 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 1 box instant pistachio pudding mix (3.4 oz)
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is fluffy and light in color.
- Add pudding mix: Mix the instant pistachio pudding mix into the creamed butter and sugars until fully incorporated.
- Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until the batter is smooth.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, folding gently until just combined to avoid overmixing, which can toughen the cookies.
- Form and bake cookies: Scoop dough onto the prepared baking sheets using a tablespoon or cookie scoop, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Cool before serving: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake to maintain the soft and chewy texture of the cookies.
- Using room temperature butter helps achieve better creaming with the sugars.
- Instant pistachio pudding mix is key for moisture and flavor; do not substitute with regular pudding mix.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can add chopped pistachios for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio pudding cookies, soft cookies, chewy cookies, easy cookie recipe, pistachio desserts, homemade cookies
