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Soft and Chewy Pistachio Pudding Cookies

Ultra-soft cookies made with pistachio pudding mix, real pistachios, and a buttery vanilla base.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 1 package instant pistachio pudding mix 3.4 oz
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup chopped pistachios unsalted

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, pudding mix, baking powder, baking soda, and salt.
  3. Cream butter and sugars until light and fluffy. Add eggs and vanilla.
  4. Mix dry ingredients into wet ingredients until just combined.
  5. Fold in chopped pistachios.
  6. Scoop dough onto baking sheets, spacing evenly.
  7. Bake 10–12 minutes until edges are set.
  8. Cool briefly before transferring to a wire rack.

Notes

Do not overbake for the softest texture.