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Chewy Pistachio Pudding Cookies for Perfect Bliss

Pistachio Pudding Cookies - featured image
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Soft, chewy, and nutty pistachio pudding cookies made with instant pudding mix and chopped pistachios. An easy, crowd-pleasing treat perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 box (3.4 ounces) instant pistachio pudding mix
  • 1 cup shelled pistachios, roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and packed brown sugar with an electric mixer on medium speed until light, fluffy, and pale, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Scrape down sides and bottom of bowl.
  4. In a separate medium bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed just until flour disappears.
  6. Add entire box of instant pistachio pudding mix and chopped pistachios. Mix on low speed until just incorporated.
  7. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (optional but recommended for thicker, chewier cookies).
  8. Using a cookie scoop (about 1.5 tablespoons), portion dough into balls and place on prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and just starting to turn light golden brown. Centers will still look soft and puffy.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t overbake! Pull cookies when edges are set but centers are still soft. Room temperature ingredients are important for best texture. Chilling dough for 30 minutes is recommended for thicker cookies. Use instant pistachio pudding mix, not cook-and-serve. For extra softness, store with a slice of bread in the container.

Nutrition

Keywords: pistachio cookies, pudding cookies, chewy cookies, pistachio dessert, easy cookie recipe, holiday cookies

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