Soft and Chewy Pistachio Pudding Cookies Recipe
Delight in these Soft and Chewy Pistachio Pudding Cookies, featuring a perfect blend of creamy pistachio pudding mix and traditional cookie ingredients, resulting in irresistibly tender, flavorful treats that are quick and easy to bake.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 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 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, providing the base for your cookie dough.
- Add Pudding Mix: Incorporate the instant pistachio pudding mix into the creamed butter and sugars, blending thoroughly to infuse the dough with pistachio flavor and moisture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract to create a smooth and cohesive mixture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and maintain cookie tenderness.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart, then bake for 10 to 12 minutes until edges are set but centers remain soft.
- Cool: Remove the 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, allowing the cookies to firm up slightly while maintaining their chewy texture.
Notes
- For a richer pistachio flavor, consider adding chopped pistachios to the dough or sprinkling on top before baking.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- Cookies will soften further as they cool, so bake until edges are set but centers are slightly underbaked.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Optionally, chill dough for 30 minutes before baking to reduce spread if cookies become too thin.
Keywords: pistachio pudding cookies, soft cookies, chewy cookies, pistachio flavor, easy cookie recipe, dessert cookies
