Soft and Chewy Pistachio Pudding Cookies

I still remember the first time I made these Soft and Chewy Pistachio Pudding Cookies. It was one of those cozy afternoons when I wanted to try something different yet comforting. I had a box of pistachio pudding mix sitting in the pantry and thought—why not turn it into cookies? The result was even better than I imagined: soft, chewy, perfectly green-hued cookies with a light nutty flavor and an irresistible texture.

These cookies quickly became one of my favorite recipes to make, especially around the holidays or whenever I want to add a bit of color and charm to my dessert table. They have a nostalgic quality to them, almost like something your grandmother might have whipped up in a vintage kitchen. But make no mistake—these cookies are just as modern and crowd-pleasing today.

Why You Will Love This Recipe

These pistachio pudding cookies are truly special. They offer a unique flavor that’s not too bold, yet different enough to stand out. The secret ingredient—instant pistachio pudding mix—gives them that beautiful soft and chewy consistency that keeps people coming back for more. The pudding not only enhances the texture but also brings a mellow pistachio flavor that’s both sweet and slightly nutty.

They’re vibrant, delicious, and always a conversation starter. If you’re looking for a cookie that’s out of the ordinary yet incredibly easy to make, this is the one.

Versatile

This recipe is so easy to play with. You can add white chocolate chips, chopped pistachios, or even crushed freeze-dried raspberries for a burst of color and tartness. They’re perfect for cookie swaps, holiday platters, bake sales, or just to enjoy with a hot drink.

Affordable

One of the best things about this recipe is how budget-friendly it is. Most of the ingredients are pantry staples, and the pudding mix is inexpensive and easy to find. You don’t need fancy or expensive ingredients to create something that tastes bakery-quality.

Ingredients for the Recipe

To make these soft and chewy pistachio pudding cookies, you’ll need the following ingredients:

• All-purpose flour

• Instant pistachio pudding mix

• Baking soda

• Unsalted butter (softened)

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• White chocolate chips or chopped pistachios (optional)

This combination of ingredients creates cookies with a tender crumb, just the right amount of sweetness, and that unmistakable chewy bite that makes every bite satisfying.

How to Prepare This Recipe

Making these Soft and Chewy Pistachio Pudding Cookies couldn’t be easier. The recipe comes together quickly with simple steps, and the results are always impressive. Whether you’re baking for a party or just want to treat yourself, this cookie dough is easy to prepare and even easier to customize. Here’s how I make them, step by step.

Step-by-Step Instructions for Preparation

1. Preheat the Oven
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.

2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and instant pistachio pudding mix. This ensures everything is evenly distributed and helps create that soft, chewy texture.

3. Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar. Beat until the mixture becomes light and fluffy. This step is essential for creating a soft cookie with a tender interior.

4. Add the Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract. This adds depth of flavor and gives the dough a creamy, smooth texture.

5. Combine the Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, beating just until everything is combined. Be careful not to overmix, as that can make the cookies too dense.

6. Fold in Add-ins (Optional)
If you’d like to add extra flavor and texture, now’s the time. Gently fold in white chocolate chips or chopped pistachios. These extras give the cookies more character and a nice contrast in texture.

7. Scoop the Dough
Using a cookie scoop or spoon, drop balls of dough onto your prepared baking sheets. Leave about two inches of space between each cookie to allow for spreading.

8. Bake
Bake the cookies in the preheated oven for 9–11 minutes, or until the edges are set and lightly golden. The centers should still look soft—they’ll continue to bake as they cool on the sheet.

9. Cool on the Sheet
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up without becoming dry.

Quick and Easy

These cookies are truly no-fuss. You don’t need to chill the dough unless you want to intensify the flavors even more or prevent too much spreading. The dough is forgiving and beginner-friendly, and the whole process—from start to finish—can be done in under 30 minutes.

Customizable

There are so many ways to make this recipe your own. Try swapping the white chocolate chips with dark chocolate chunks or adding chopped dried cranberries for a holiday twist. You can even make them mini-sized for party platters or ice cream sandwiches. The base dough works wonderfully with different mix-ins.

Want to make it even more fun? Roll the tops in crushed pistachios before baking for a pretty finish and extra crunch. You can also use food coloring if you want to boost the green color for festive occasions.

Popular with Many People

Every time I bake a batch of these cookies, they disappear in minutes. Friends and family always ask for the recipe. They’re perfect for any gathering because they strike the right balance between unique and familiar. Kids love the sweetness and soft texture, while adults appreciate the subtle pistachio flavor that’s just the right amount of nutty.

Whether you’re a seasoned baker or just getting started, these Soft and Chewy Pistachio Pudding Cookies will be a hit in your kitchen. The recipe is reliable, flexible, and guaranteed to deliver soft, flavorful cookies every single time.

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FAQs

Can I make these cookies without the pudding mix?
No, the instant pistachio pudding mix is essential for this recipe. It gives the cookies their signature softness, chewiness, and pistachio flavor. Skipping it would significantly alter the texture and taste.

Do I need to chill the cookie dough before baking?
Chilling is optional. The dough holds its shape well without chilling, making this a quick recipe. However, if you prefer thicker cookies, chilling the dough for 30 minutes can help control spreading.

Can I freeze the dough or baked cookies?
Yes. You can freeze the cookie dough in pre-scooped portions for up to 2 months. Bake straight from the freezer, adding 1–2 minutes to the bake time. Baked cookies can also be frozen for up to 2 months in an airtight container.

What can I substitute for white chocolate chips?
You can use chopped pistachios, dark chocolate chips, or omit them entirely. The base dough is flavorful enough to stand on its own.

Are these cookies suitable for nut allergies?
Since pistachio pudding contains nut flavoring and often traces of nuts, this recipe is not suitable for people with nut allergies, even if no whole nuts are added.

Can I make this recipe gluten-free?
Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum. Keep in mind that texture may vary slightly, but the cookies will still be soft and chewy.

Why are my cookies flat?
Flat cookies can result from butter that’s too soft or warm. Try chilling the dough briefly or reducing the oven temperature slightly. Make sure to measure your flour correctly to avoid under-thickening the dough.

Do the cookies stay soft after baking?
Yes. Thanks to the pudding mix, the cookies stay soft for days. Store them in an airtight container at room temperature to keep them fresh and chewy.