Soft and Chewy Pistachio Pudding Cookies Recipe
These Soft and Chewy Pistachio Pudding Cookies are delightfully moist with a unique nutty flavor and a tender, chewy texture. Made with instant pistachio pudding mix and classic cookie ingredients, they offer a quick and easy treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 packed brown sugar
- 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 make cleanup easier.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even distribution.
- Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a soft texture.
- Add Pudding Mix: Mix in the instant pistachio pudding mix into the creamed butter and sugars; this adds flavor and moisture to the cookies.
- Incorporate Eggs and Vanilla: Add the two large eggs and vanilla extract to the batter, mixing thoroughly to blend all the wet ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Scoop and Bake: Scoop the cookie dough onto the prepared baking sheets using a spoon or cookie scoop, spacing them evenly. Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft.
- Cool Before Serving: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a cooling rack to finish cooling before serving. This helps them set and maintains their chewy texture.
Notes
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Store cookies in an airtight container to maintain softness.
- For extra texture, consider folding in chopped pistachios or white chocolate chips.
- You can substitute salted butter but reduce added salt accordingly.
- Make sure butter is at room temperature for best creaming results.
Keywords: pistachio pudding cookies, soft cookies, chewy cookies, pistachio dessert, easy cookie recipe, instant pudding cookies
