Soft and Chewy Pistachio Pudding Cookies Recipe
Introduction
These Soft and Chewy Pistachio Pudding Cookies offer a delightful twist on classic cookies with a tender texture and unique pistachio flavor. Perfect for satisfying your sweet tooth while adding a nutty, creamy note.
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 large eggs
- 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 well combined.
- Step 3: In a separate large bowl, cream the softened butter with granulated and brown sugars until the mixture becomes light and fluffy. Then mix in the pistachio pudding mix thoroughly.
- Step 4: Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Step 5: Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Step 6: Scoop the cookie dough onto the prepared baking sheets, spacing them evenly.
- Step 7: Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft.
- Step 8: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra crunch, fold in ½ cup chopped pistachios before baking.
- Use salted butter and reduce added salt slightly for a balance of sweet and savory flavors.
- Swap the instant pistachio pudding mix with vanilla pudding mix and add ½ tsp pistachio extract for a natural pistachio taste.
- Chill the dough for 30 minutes before baking to reduce spreading and achieve thicker cookies.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them softer longer, place a slice of bread in the container to maintain moisture. Reheat briefly in the microwave for a warm, chewy treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pistachio pudding mix instead of instant?
Homemade pudding mix may work but might affect the cookie texture and moisture. Instant pudding mix is recommended for consistent results and chewy softness.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make gluten-free cookies, substitute with a gluten-free flour blend and adjust baking times as needed.
PrintSoft and Chewy Pistachio Pudding Cookies Recipe
These soft and chewy pistachio pudding cookies combine the rich flavor of pistachio with a moist, tender texture, perfect for a delightful treat. Made with instant pistachio pudding mix, these cookies are easy to prepare and offer a unique twist on classic cookies that are sure to please any dessert lover.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 evenly combined.
- Cream Butter and Sugars: In a separate large mixing bowl, cream the softened unsalted butter with the granulated and brown sugars until the mixture becomes light and fluffy, which usually takes around 3-4 minutes.
- Add Pudding Mix: Incorporate the instant pistachio pudding mix into the creamed butter and sugar, mixing thoroughly to combine.
- Add Eggs and Vanilla: Beat in the two large eggs one at a time followed by the vanilla extract, mixing well after each addition to form a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until the dough comes together without overmixing to keep the cookies tender.
- Shape and Bake: Using a cookie scoop or spoon, drop dough balls onto the lined baking sheets, spacing them evenly. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set but soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. This cooling step helps the cookies to firm up to the perfect chewy texture.
Notes
- For extra pistachio flavor and texture, consider adding chopped pistachios to the dough before baking.
- Do not overbake; cookies should look slightly underbaked when removed to keep them chewy.
- You can substitute unsalted butter with salted butter but reduce added salt accordingly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Allow cookies to cool completely as they firm up after baking, which helps maintain their chewy consistency.
Keywords: pistachio pudding cookies, soft cookies, chewy cookies, easy pistachio cookies, pudding mix cookies
