The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’ve ever bitten into a cookie so soft it practically melts in your mouth, you already know the magic we’re chasing here. These Soft and Chewy Pistachio Pudding Cookies are everything a perfect cookie should be: tender centers, lightly crisp edges, rich pistachio flavor, and a texture that stays chewy for days. Thanks to a secret ingredient — instant pistachio pudding mix — this recipe delivers bakery-quality results with minimal effort.
Pistachio desserts have a nostalgic charm. That pale green color, subtle nuttiness, and creamy sweetness instantly transport you back to family gatherings, holiday cookie trays, and special occasions. But these cookies aren’t just retro — they’re modern, irresistible, and incredibly easy to make.
Whether you’re baking for a party, preparing a cookie exchange box, or simply craving something sweet with your afternoon coffee, this pistachio pudding cookie recipe deserves a permanent place in your rotation.
Why Pistachio Pudding Makes Cookies Better
The secret behind these cookies isn’t complicated — it’s smart. Instant pudding mix adds moisture, structure, and flavor all at once. In pistachio pudding cookies, it does three important things:
- Locks in moisture, keeping cookies soft for days
- Enhances pistachio flavor without extracts
- Creates a tender crumb that stays chewy, never dry
Unlike traditional cookies that rely solely on butter and sugar ratios, pudding cookies forgive small mistakes and bake up beautifully every time. That’s why they’re so popular with home bakers and professionals alike.
What Makes These Pistachio Cookies Special
There are many pistachio cookie recipes out there, but this one stands apart because it’s:
- Soft and chewy, not cakey
- Naturally vibrant without artificial coloring
- Perfectly sweet, never overpowering
- Customizable with chocolate chips or nuts
- Beginner-friendly with consistent results
These cookies spread just enough, bake evenly, and hold their shape beautifully — ideal for gifting, freezing, or stacking high on a dessert platter.
Ingredients You’ll Need
Cookie Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 (3.4 oz) box instant pistachio pudding mix
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup chopped pistachios (optional but recommended)
- ½ cup white chocolate chips (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk dry ingredients — flour, baking powder, baking soda, and salt — in a medium bowl.
- Cream butter and sugars together until light and fluffy, about 2–3 minutes.
- Add pudding mix and blend until fully incorporated and smooth.
- Beat in eggs one at a time, followed by vanilla extract.
- Gradually add dry ingredients, mixing just until combined. Do not overmix.
- Fold in pistachios and white chocolate chips if using.
- Scoop dough using a cookie scoop and place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Texture Tips for Perfectly Chewy Cookies
- Do not overbake — soft centers firm up as cookies cool
- Use room-temperature eggs and butter for smooth dough
- Measure flour correctly by spooning and leveling
- Chill dough for thicker cookies (optional 30 minutes)
Flavor Variations to Try
- Chocolate Pistachio: Add mini chocolate chips
- Lemon Pistachio: Add 1 teaspoon lemon zest
- Holiday Pistachio: Dip half the cookie in white chocolate
- Nut-Free Version: Skip pistachios entirely
Serving Suggestions
Serve pistachio pudding cookies with:
- Hot coffee or espresso
- Cold milk or almond milk
- Vanilla or pistachio ice cream
- As part of a holiday cookie platter
They also freeze beautifully for up to 3 months.
Storage & Make-Ahead Tips
- Store in an airtight container for 5 days
- Freeze baked cookies or dough balls
- Reheat briefly for fresh-baked softness
Pistachio Desserts: A Timeless Favorite
Pistachios have been used in desserts across the Middle East, Mediterranean, and Europe for centuries. Their naturally buttery flavor pairs perfectly with sugar and cream, making them ideal for cookies like these.
This recipe blends classic American pudding cookies with a globally loved nut — creating something both familiar and special.
Final Thoughts
These Soft and Chewy Pistachio Pudding Cookies are proof that simple ingredients can create extraordinary results. They’re easy, nostalgic, crowd-pleasing, and endlessly adaptable. Once you bake them, don’t be surprised if they become your most-requested cookie
Soft and Chewy Pistachio Pudding Cookies
Ultra-soft pistachio cookies made with instant pudding for maximum chewiness and rich flavor.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugars until fluffy. Mix in pudding mix.
- Add eggs and vanilla, mixing well.
- Gradually mix in dry ingredients until just combined.
- Scoop dough onto baking sheets and bake 10–12 minutes.
- Cool on rack before serving.
Notes
Do not overbake for maximum chewiness.
