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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.