Dessert

Soft and Chewy Pistachio Pudding Cookies Recipe

BySarah Summers January 31, 2026January 31, 2026

Introduction

These Soft and Chewy Pistachio Pudding Cookies offer a delightful twist on classic cookies with a rich, nutty flavor and a perfectly tender texture. Made with instant pistachio pudding mix, they are easy to prepare and irresistibly delicious.

A close-up image of three soft, round cookies stacked on a white plate placed on a white marbled surface. The bottom two cookies are light green with a slightly crumbly and puffy texture, studded with small pieces of green and brown pistachio nuts. The top cookie is broken in half and stacked with the broken side facing forward, showing a dense, slightly moist, and crumbly green inside with pistachio pieces embedded throughout. More cookies are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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 eggs (large)
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 evenly combined.
Step 3: In a separate large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Stir in the instant pistachio pudding mix.
Step 4: Add the eggs and vanilla extract to the butter mixture, mixing well until smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Step 6: Scoop dough onto the prepared baking sheets, spacing them evenly. Bake for 10 to 12 minutes, or until the edges are set but centers remain soft.
Step 7: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra pistachio flavor, fold in chopped pistachios into the dough before baking.
Swap out half the butter for coconut oil for a subtle tropical twist and additional chewiness.
Use white chocolate chips or drizzle melted white chocolate on top for added sweetness and decoration.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a soft, warm treat.

How to Serve

A stack of three soft, light green cookies sits neatly on a small white plate on a white marbled surface. The top cookie is broken in half, showing a soft, crumbly interior mixed with small, chopped pistachio pieces in shades of green and brown. The cookies have a slightly cracked texture on the surface with more pistachio chunks scattered on top. In the background, more cookies are blurred on a wooden tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flavor of instant pudding mix?

Yes, you can substitute pistachio pudding with other flavors like vanilla or butterscotch, but keep in mind the flavor of the cookies will change accordingly.

Why are my cookies not soft and chewy?

Ensure not to overbake the cookies; remove them from the oven when the edges are set but centers still look slightly underdone. Also, using pudding mix helps keep the cookies moist and tender.