Description
These Soft and Chewy Pistachio Pudding Cookies combine a unique pistachio pudding mix with classic cookie ingredients for a tender, flavorful treat. Perfectly soft with a slight chew, these cookies balance sweet and nutty flavors in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 box instant pistachio pudding mix (3.4 oz)
Wet Ingredients
- 0.5 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the instant pistachio pudding mix until evenly combined.
- Cream Butter and Sugars: Using a mixer, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until all ingredients are incorporated. Avoid overmixing to keep the cookies tender.
- Scoop and Bake: Use a cookie scoop or spoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This helps them set to the perfect chewy texture.
Notes
- Do not overmix the dough once the dry ingredients are added to maintain softness in the cookies.
- For extra nutty flavor, you can fold in chopped pistachios to the dough before baking.
- Make sure the butter is softened but not melted for the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies can also be frozen for up to 3 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio cookies, pudding cookies, soft cookies, chewy cookies, pistachio pudding mix, easy cookie recipe, homemade pistachio cookies
