Description
These Soft and Chewy Pistachio Pudding Cookies are a delightful treat combining the nutty flavor of pistachio pudding mix with a tender, moist texture. Perfectly balanced with a slight chewiness, these cookies make a great snack or dessert that’s easy to bake and sure to please any cookie lover.
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.
- Mix 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, cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is fluffy and light in color, incorporating air for a tender crumb.
- Add Pudding Mix: Mix in the instant pistachio pudding mix thoroughly with the creamed butter and sugars to infuse the cookie dough with pistachio flavor and moisture.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then add the vanilla extract to build a smooth and cohesive dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough and to keep cookies soft.
- Shape and Bake: Scoop the cookie dough onto the prepared baking sheets using a spoon or cookie scoop, spacing them adequately. Bake in the preheated oven for 10 to 12 minutes or until edges are set but centers remain soft.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely for the best texture.
Notes
- For extra pistachio flavor, consider adding chopped pistachios to the dough.
- Do not overbake to maintain the soft and chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Using parchment paper prevents the cookies from sticking and makes cleanup easier.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio pudding cookies, soft cookies, chewy cookies, pistachio dessert, easy cookie recipe, baking cookies
