Dessert

Soft and Chewy Pistachio Pudding Cookies Recipe

ByOlivia Monroe January 30, 2026January 30, 2026

Introduction

These Soft and Chewy Pistachio Pudding Cookies are a delightful twist on classic cookies, offering a tender texture and subtle nutty flavor. Perfect for any occasion, they combine the creaminess of instant pistachio pudding with the satisfying chewiness every cookie lover craves.

A stack of three soft, pale green cookies sits on a white plate with a smooth surface, placed on a white marbled texture. The bottom two cookies are whole, showing a slight crackled texture and small pieces of pistachio embedded throughout. The top cookie is broken in half and balanced on the middle cookie, revealing a soft and moist interior that is also pale green with visible pistachio nuts of varying green and light brown shades. Loose pistachio pieces are scattered around the plate. In the background, there are blurred more cookies showing the same texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
¼ cup brown sugar (packed)
1 box instant pistachio pudding mix (3.4 oz)
2 large eggs
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. Then, mix in the instant pistachio pudding mix thoroughly.
Step 4: Beat in the eggs one at a time, followed by the vanilla extract, until the batter is smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra nutty crunch, fold in ½ cup chopped pistachios before baking.
Use salted butter instead of unsalted and reduce the added salt by half for a different flavor balance.
To intensify the pistachio flavor, add a few drops of pistachio extract along with vanilla.
If you prefer a softer cookie, underbake slightly and let them finish setting on the baking sheet.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm briefly in a microwave or oven to restore softness.

How to Serve

A stack of three round cookies sits on a white plate on a white marbled surface. The cookies are light green with a soft, slightly crumbly texture. The top cookie is broken in half, showing a moist, pale green inside filled with small chunks of pistachio nuts that are a mix of brown and green. Whole pistachio pieces are also visible studding the cookie tops. In the blurred background, more similar cookies rest on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pudding flavor?

Yes, while pistachio pudding gives a unique flavor and vibrant color, you can substitute with other instant pudding flavors like vanilla or lemon for a different twist.

Do I need to refrigerate the dough before baking?

Refrigerating is not necessary for this recipe, but chilling the dough for 30 minutes can help control spreading and produce slightly thicker cookies.