Soft and Chewy Pistachio Pudding Cookies Recipe
Introduction
These Soft and Chewy Pistachio Pudding Cookies offer a unique twist on classic cookies with their tender texture and subtle nutty flavor. The instant pistachio pudding mix adds moisture and a delightful taste, making these cookies a perfect treat for any occasion.
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 to prevent sticking.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Step 3: In a large bowl, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy.
- Step 4: Stir in the instant pistachio pudding mix until fully incorporated into the butter and sugar mixture.
- Step 5: Add the eggs one at a time along with the vanilla extract, mixing well after each addition.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Step 7: Scoop the dough onto the prepared baking sheets, spacing them evenly.
- Step 8: Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
- Step 9: Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
- For added texture, fold in ½ cup chopped pistachios or white chocolate chips before scooping the dough.
- Make sure the butter is softened but not melted for the best cookie texture.
- If you prefer a more intense pistachio flavor, sprinkle a few crushed pistachios on top of each cookie before baking.
Storage
Store these cookies in an airtight container at room temperature for up to one week. To keep them soft, you can add a slice of bread to the container. Reheat briefly in the microwave if desired for a warm, chewy treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different flavor pudding mix?
Yes, you can experiment with other instant pudding flavors like vanilla, chocolate, or butterscotch, but keep in mind it will change the taste and color of the cookies.
Do I need to refrigerate the dough before baking?
No refrigeration is necessary for this cookie dough. You can bake the cookies immediately after mixing for the best results.
PrintSoft and Chewy Pistachio Pudding Cookies Recipe
Delight in these soft and chewy pistachio pudding cookies, bursting with nutty flavor and a tender, melt-in-your-mouth texture. Made with instant pistachio pudding mix, these cookies are easy to prepare and perfect for any occasion.
- 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
- 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 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, salt, and the instant pistachio pudding mix until well combined.
- Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla extract, mixing thoroughly to incorporate all ingredients evenly.
- Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and maintain the cookie’s soft texture.
- Shape and Bake: Use a cookie scoop or spoon to drop portions of dough onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden.
- Cool: Remove cookies from the oven and transfer them to a cooling rack to cool completely before serving, which helps them set and enhances their chewy texture.
Notes
- Do not overmix the dough once dry ingredients are added to keep the cookies tender.
- For extra pistachio flavor, add chopped pistachios to the dough before baking.
- Store cookies in an airtight container at room temperature for up to a week.
- If desired, chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
Keywords: pistachio pudding cookies, soft cookies, chewy cookies, easy cookie recipe, pistachio dessert
