Dessert

Soft and Chewy Pistachio Pudding Cookies Recipe

ByVictor Layne January 31, 2026January 31, 2026

Introduction

These Soft and Chewy Pistachio Pudding Cookies are a delightful twist on classic cookies, featuring a unique pistachio flavor and a tender, moist texture. They’re easy to make and perfect for anyone looking to try something a little different in their cookie jar.

A stack of three soft, light green cookies sits on a white plate on a white marbled surface. The top cookie is broken in half, revealing a moist, crumbly interior filled with small pieces of chopped pistachios. The green dough has a slightly wrinkled texture, and some whole and chopped pistachios are embedded on the cookie tops, adding a rough texture and specks of brown and green. Blurred cookies are in the background, giving depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
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 eggs (large)
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until 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.
Step 4: Mix in the instant pistachio pudding mix until fully incorporated.
Step 5: Add the eggs and vanilla extract to the butter mixture, beating well after each addition.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them apart.
Step 8: Bake in the preheated oven for 10 to 12 minutes, or until edges are set but centers remain soft.
Step 9: Remove cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For added texture and flavor, fold in ½ cup chopped pistachios or white chocolate chips before baking.
Make sure the butter is softened but not melted to ensure the right cookie texture.
Store dough in the fridge for 30 minutes if it feels too soft to handle easily.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. These cookies can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm, soft treat.

How to Serve

Soft and Chewy Pistachio Pudding Cookies Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flavor of instant pudding mix?

Yes, you can substitute the pistachio pudding with other flavors like vanilla, lemon, or butterscotch for a different twist, though the final taste will vary accordingly.

Do I need to chill the cookie dough before baking?

Chilling is not required, but if your kitchen is warm or the dough seems too soft, chilling for 30 minutes can help the cookies hold their shape better during baking.