Soft and Chewy Pistachio Pudding Cookies

Tired of the same old chocolate chip cookie routine? A few years ago I found myself hunting for a cookie that felt special but stayed effortless something green, nutty, and reliably soft straight out of the oven. Enter these Soft and Chewy Pistachio Pudding Cookies. They use instant pistachio pudding mix to lock in that tender, irresistible chew while delivering a pop of pistachio flavor and crunchy texture from chopped nuts. In under 30 minutes (plus a few minutes to cool), you’ve got bakery-worthy cookies that are perfect for weeknight baking, holiday cookie swaps, or meal-prep dessert boxes.

If you enjoy other pistachio-focused treats, you might also like this take on pistachio cream cookies, which explores a creamy pistachio filling rather than a pudding-based dough.

WHY THIS RECIPE WORKS

• Pudding mix = texture magic: the instant pistachio pudding mix contains starches and sugar that keep cookies soft and chewy longer than classic dough.
• Fat and sugar balance: equal parts butter and sugars (granulated + brown) create a tender crumb with a hint of caramel from brown sugar.
• Mix-in contrast: chopped pistachios add just the right crunch and white chocolate chips bring sweetness and a creamy note that complements pistachio.
• Beginner-friendly and forgiving: no tricky chilling or tempering required yet you can chill the dough for better spreading control.
• Scalable and reliable for meal prep, cookie swaps, or last-minute gatherings.

Ingredients

Step-by-step directions

1. Preheat oven to 350°F (175°C).
   • Tip: Line baking sheets with parchment or silicone mats for even browning and easy cleanup.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
   • Pro tip: Start with room-temperature butter (soft but not greasy) for smooth creaming; about 2–3 minutes with a hand mixer.
3. Beat in the pudding mix, eggs, and vanilla until well blended.
   • Tip: Scrape the bowl mid-way to ensure even mixing; the pudding mix helps thicken the dough.
4. In another bowl, whisk together the flour, baking soda, and salt.
   • Pro tip: Sifting is optional but helps prevent lumps and ensures even distribution of the baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Important: Don’t overmix stop as soon as you don’t see streaks of flour to keep cookies tender.
6. Fold in the chopped pistachios and white chocolate chips.
   • Tip: Reserve 12–18 chips or pistachio pieces to press into the tops of dough balls for pretty presentation.
7. Drop rounded tablespoons of dough onto ungreased baking sheets (about 2 inches apart).
   • Pro tip: For uniform cookies, use a small cookie scoop. Want bigger cookies? Use a 2-tablespoon scoop and add 2–3 minutes to bake time.
8. Bake for 10–12 minutes or until the edges are lightly golden.
   • Tip: Centers will look slightly underbaked that’s fine, they’ll set as they cool for a soft chew.
9. Let cool on the baking sheets for 2–3 minutes before transferring to wire racks to cool completely.
   • Pro tip: Chill dough 10–15 minutes before baking if you prefer thicker, taller cookies or if your kitchen is warm.

COMMON MISTAKES TO AVOID

• Dry, crumbly cookies from overbaking: Fix by checking at 10 minutes and remove when edges are set but centers still soft. Oven temperatures vary use a light-colored baking sheet to slow browning.
• Dense cookies from overmixing flour: Prevent by adding dry ingredients gradually and mixing just until combined. If already overmixed, chill dough to relax the gluten before baking.
• Flat cookies from too-soft butter: Use butter that’s softened, not melted. If butter is melted, chill dough 30 minutes before scooping.
• Pistachios tasting stale or bland: Always buy recent-roast nuts and store them refrigerated or frozen for freshness. Toast lightly in a dry skillet for 2 minutes to awaken oils.
• Too-sweet balance: If white chocolate makes cookies too sweet, reduce granulated sugar by 2 tablespoons or replace half the white chips with chopped dark chocolate.

Nutrition per serving (approx.)

• Serving size: 1 cookie (recipe yields about 30 cookies)
• Calories: ~200 kcal
• Fat: 11–13 g (mostly from butter and pistachios; healthy monounsaturated fats present)
• Carbs: 22–24 g
• Protein: 3–4 g
  Health note: Pistachios add fiber, potassium, and healthy fats small wins alongside an indulgent cookie. These are treats best enjoyed in moderation.

VARIATIONS & CUSTOMIZATIONS

• Health-friendly options:
  • Swap half the butter for unsweetened applesauce? Not recommended (texture suffers), but you can reduce sugar by 1/4 cup without major changes.
  • Use coconut sugar for a less-refined option; expect a slight color and flavor change.
• Flavor twists:
  • Pistachio + rose: add 1/4 tsp rose water and replace white chips with white chocolate-dipped pistachios for Middle Eastern vibes.
  • Citrus pistachio: add 1 tsp lemon zest for a bright finish.
  • Chocolate swap: replace white chips with dark chocolate chunks or pistachio praline pieces.
• Equipment alternatives:
  • Oven: standard method bake at 350°F on middle rack.
  • Air fryer: make 6–8 smaller cookies at a time at 325°F for ~6–8 minutes; check often, as the air fryer bakes faster and more intensely.
  • Convection oven: reduce temp by 25°F and check earlier.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Store cooled cookies in an airtight container at room temp for up to 3 days. For best chew, place a slice of bread in the container to maintain moisture.
• Freezer tips: Freeze cooled cookies in a single layer on a sheet tray, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temp or warm gently.
• Best reheating method: Microwave 10–12 seconds or reheat in a 300°F oven for 3–4 minutes to refresh softness. For a melty center, press a piece of white chocolate on top and warm for 8–10 seconds.

Serving suggestions and pairings

• Side pairings: Serve with strong coffee, matcha latte, or a milk glass for classic pairing. A scoop of vanilla bean ice cream makes a simple dessert sandwich.
• Occasions:
  • Weeknight treat: quick, uncomplicated batch to brighten the family dessert rotation.
  • Holidays: green cookies are festive for St. Patrick’s Day or winter cookie trays.
  • Gifts & meal prep: wrap in parchment and ribbon for hostess gifts; freeze extras for last-minute needs.

NUTRITION INFORMATION

• Calories per serving (approx): 200 kcal
• Macronutrient overview (approx per cookie): Fat 12 g / Carbs 23 g / Protein 3.5 g
• Brief health note: While these cookies are an indulgence, pistachios add beneficial nutrients like vitamin B6, magnesium, and healthy fats. Swapping to reduced sugar or dairy-free options can lower calories and make them allergy-friendly.

FAQ

Can I make Soft and Chewy Pistachio Pudding Cookies ahead of time?
Yes. You can bake them and store at room temp in an airtight container for up to 3 days, or freeze for up to 3 months. For best texture, thaw and warm slightly before serving.

Why are my Soft and Chewy Pistachio Pudding Cookies dry?
Most likely overbaked or overmixed. Reduce bake time by a minute or two and avoid over-whisking after adding flour. Also check that your oven temperature is accurate with an oven thermometer.

Can Soft and Chewy Pistachio Pudding Cookies be frozen?
Absolutely. Freeze fully cooled cookies in a single layer, then transfer to an airtight bag. Thaw at room temp or warm gently before serving.

Can I use pistachio extract instead of pudding mix?
A: You can, but pudding mix contributes structure and chew. If using extract, add 1–2 tsp for flavor but add 1/4 cup cornstarch or 2 tbsp extra flour to mimic pudding’s dry starch to maintain texture.

How do I make these cookies dairy-free or vegan?
Use a vegan butter stick and vegan white chocolate chips. Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and ensure your pudding mix has no milk solids or find a vegan pudding alternative.

CONCLUSION

Soft and Chewy Pistachio Pudding Cookies are a simple, special upgrade to your cookie repertoire tender, nutty, and reliably chewy thanks to the instant pudding trick. They’re beginner-friendly, adaptable, and perfect for everything from weeknight treats to holiday trays. If you try the recipe, save it, leave a comment on how you customized it, and share a photo with friends.

Enjoy baking and don’t forget to stash a few in the freezer for emergencies!

Soft and Chewy Pistachio Pudding Cookies

Print Recipe

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Deliciously soft and chewy cookies made with instant pistachio pudding mix, perfect for any occasion.

• Total Time: 27 minutes
• Yield: 30 cookies

Ingredients

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• 1 cup instant pistachio pudding mix (about one 3.4 oz box)
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped pistachios
• 1 cup white chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream together the butter, granulated sugar, and brown sugar until smooth.
3. Beat in the pudding mix, eggs, and vanilla until well blended.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped pistachios and white chocolate chips.
7. Drop rounded tablespoons of dough onto ungreased baking sheets, about 2 inches apart.
8. Bake for 10–12 minutes or until edges are lightly golden.
9. Let cool on baking sheets for 2–3 minutes before transferring to wire racks to cool completely.

Notes

For thicker cookies, chill dough for 10-15 minutes before baking. Store cooled cookies in an airtight container for up to 3 days or freeze for up to 3 months.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian