Dessert

Soft and Chewy Pistachio Pudding Cookies Recipe

ByAndria Russo January 31, 2026January 31, 2026

Introduction

These Soft and Chewy Pistachio Pudding Cookies are a delightful twist on classic cookies, offering a tender texture and a subtle nutty flavor. Perfect for a cozy snack or a sweet treat with tea, they’re easy to make and irresistibly delicious.

A stack of three soft, pale green cookies sits on a white plate with a smooth surface, placed on a white marbled texture. The bottom two cookies are whole, showing a slight crackled texture and small pieces of pistachio embedded throughout. The top cookie is broken in half and balanced on the middle cookie, revealing a soft and moist interior that is also pale green with visible pistachio nuts of varying green and light brown shades. Loose pistachio pieces are scattered around the plate. In the background, there are blurred more cookies showing the same texture. 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 to prevent sticking.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Step 3: In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy.
Step 4: Mix the instant pistachio pudding mix into the creamed butter and sugars thoroughly.
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 flour mixture to the wet ingredients and stir until just combined, being careful not to overmix.
Step 7: Scoop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake in the preheated oven for 10–12 minutes, until the edges are set but the centers remain soft.
Step 9: Remove from the oven and allow the cookies 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, add 1/2 cup chopped pistachios to the dough before baking.
Substitute butter with margarine or coconut oil for a dairy-free version.
Chill the dough for 30 minutes before baking to help the cookies keep their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. Reheat frozen cookies in a low oven (300°F) for 5–7 minutes to restore softness.

How to Serve

A stack of three round cookies sits on a white plate on a white marbled surface. The cookies are light green with a soft, slightly crumbly texture. The top cookie is broken in half, showing a moist, pale green inside filled with small chunks of pistachio nuts that are a mix of brown and green. Whole pistachio pieces are also visible studding the cookie tops. In the blurred background, more similar cookies rest on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pistachio pudding instead of instant mix?

Instant pudding mix has a concentrated flavor and drying agents that affect the cookie texture, so homemade pudding might make the dough too wet. It’s best to use instant pudding for consistent results.

Why are my cookies not chewy?

Overbaking can make cookies hard. Bake just until the edges are set and the centers look slightly underbaked. Also, using the pudding mix helps retain moisture for chewiness.