Soft and Chewy Pistachio Pudding Cookies: The Ultimate Bakery-Style Treat

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If you’re looking for a cookie that’s irresistibly soft, perfectly chewy, and bursting with nostalgic flavor, Soft and Chewy Pistachio Pudding Cookies are exactly what you need. These cookies are tender in the center, lightly crisp at the edges, and packed with sweet pistachio flavor thanks to one secret ingredient: instant pistachio pudding mix.

This recipe has been a longtime FoodieMoms favorite because it’s easy, foolproof, and consistently delivers bakery-quality cookies without fancy techniques. The pudding mix not only adds flavor but also locks in moisture, ensuring every bite stays soft for days.

Whether you’re baking for holidays, cookie swaps, or just a cozy night at home, these pistachio cookies stand out from the crowd.

Why Pudding Mix Makes Cookies Better

Adding instant pudding mix to cookie dough is one of the easiest ways to upgrade homemade cookies. The pudding mix contains modified starches that hold moisture, giving cookies that signature soft and chewy texture that doesn’t dry out quickly.

For pistachio cookies specifically, the pudding mix also delivers a vibrant, sweet nutty flavor that would be difficult to achieve with pistachios alone. The result is a cookie that tastes nostalgic yet elevated.

What Makes These Pistachio Cookies Special

  • Soft centers with a chewy bite
  • Subtle pistachio flavor that isn’t overpowering
  • Beautiful pale green color
  • Easy, beginner-friendly recipe
  • Stays soft for days after baking

These cookies are perfect for anyone who loves classic pudding cookies or wants a dessert that feels both retro and modern.

Ingredients You’ll Need

  • All-purpose flour
  • Instant pistachio pudding mix (dry)
  • Baking soda
  • Salt
  • Unsalted butter (softened)
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Chopped pistachios
  • White chocolate chips (optional but highly recommended)

Each ingredient works together to create cookies that are rich, flavorful, and melt-in-your-mouth soft.

How to Make Soft and Chewy Pistachio Pudding Cookies

  1. Cream the butter and sugars until light and fluffy.
  2. Beat in eggs and vanilla.
  3. Mix dry ingredients separately, then combine with wet ingredients.
  4. Fold in pistachios and white chocolate chips.
  5. Scoop, chill briefly, and bake just until set.

The key is not overbaking. These cookies should look slightly underdone in the center when removed from the oven—they’ll firm up as they cool.

Soft and Chewy Pistachio Pudding Cookies

Soft, chewy cookies made with instant pistachio pudding mix for rich flavor and bakery-style texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190

Ingredients
  

  • 2 cups all-purpose flour
  • 1 box instant pistachio pudding mix dry
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup chopped pistachios shelled
  • 0.75 cup white chocolate chips optional

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, pistachio pudding mix, baking soda, and salt.
  3. In a separate bowl, cream butter and sugars until light and fluffy.
  4. Beat in eggs and vanilla extract until smooth.
  5. Gradually mix dry ingredients into wet ingredients until just combined.
  6. Fold in chopped pistachios and white chocolate chips.
  7. Chill dough for 20–30 minutes.
  8. Scoop dough onto baking sheets and bake for 10–12 minutes until edges are set.
  9. Cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

Do not overbake; cookies will continue to set as they cool.

Tips for Perfect Pistachio Pudding Cookies

  • Use instant pudding mix, not cook-and-serve.
  • Chill the dough for 20–30 minutes to prevent spreading.
  • Bake until edges are set but centers look soft.
  • Let cookies cool on the pan for 5 minutes before transferring.
  • Store in an airtight container to maintain softness.

Flavor Variations to Try

Classic Pistachio
Skip the chocolate chips for a clean pistachio flavor.

Pistachio Almond
Add ¼ teaspoon almond extract for a bakery-style twist.

White Chocolate Pistachio
Extra white chocolate chips for added sweetness.

Cranberry Pistachio
Add dried cranberries for a holiday-ready cookie.

Lemon Pistachio
Add lemon zest for a fresh, bright note.

Storage & Make-Ahead Tips

  • Store cookies at room temperature for up to 5 days.
  • Freeze baked cookies for up to 2 months.
  • Freeze dough balls and bake straight from frozen (add 1–2 minutes).

These cookies are perfect for baking ahead for parties or gifting.

Why FoodieMoms Loves This Recipe

At FoodieMoms, we love recipes that feel special but are easy enough for busy kitchens. Soft and Chewy Pistachio Pudding Cookies deliver on texture, flavor, and visual appeal—without complicated steps or expensive ingredients.

They’re crowd-pleasing, kid-friendly, and always the first cookies to disappear.

Final Thoughts

If you love cookies that stay soft, have a hint of nostalgia, and taste like they came straight from a bakery, Soft and Chewy Pistachio Pudding Cookies deserve a spot in your regular baking rotation. One bite, and you’ll understand why pudding cookies are such a classic.

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