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recipe image of instant pistachio pudding mix butter granulated sugar brown sugar flour eggs baking soda vanilla extract salt milk white chocolate chips chopped pistachios green food coloring powdered sugar for rolling arranged on a white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Soft and Chewy Pistachio Pudding Cookies

These cookies are a true game changer, featuring an unbelievably soft and chewy texture thanks to the secret ingredient of instant pistachio pudding mix. Infused with a sweet, nutty pistachio flavor and creamy white chocolate chips, they offer a unique, gourmet taste that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups All-purpose flour
  • 1 package (3.4 oz) Instant pistachio pudding mix instant kind, not cook & serve
  • 1 tsp Baking soda
  • 1/4 tsp Salt
Wet Ingredients
  • 1 cup Unsalted butter softened to room temperature
  • 3/4 cup Light brown sugar
  • 1/4 cup Granulated sugar
  • 2 large Eggs at room temperature
  • 1 tsp Vanilla extract
  • 2 cups White chocolate chips or semi-sweet chocolate chips

Equipment

  • oven
  • Baking sheets
  • Parchment paper
  • Medium bowl
  • large mixing bowl,
  • Stand Mixer or Hand Mixer
  • - Spatula
  • Cookie scoop (optional)
  • Wire rack

Method
 

Prepare and Preheat
  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Combine Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix powder, baking soda, and salt until evenly distributed.
Cream Butter and Sugars
  1. In a large bowl using a stand mixer or hand mixer, beat the softened unsalted butter until smooth and creamy. Add the granulated sugar and light brown sugar, then cream together on medium speed for 2-3 minutes until light and fluffy.
Add Eggs and Vanilla
  1. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry
  1. Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined, being careful not to overmix.
Fold in Chips
  1. Gently fold in the white chocolate chips using a spatula.
Chill the Dough
  1. Cover the dough and chill in the refrigerator for at least 30 minutes (up to 2 hours for best results).
Scoop and Bake
  1. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Use a cookie scoop for uniform size.
  2. Bake for 10-12 minutes, until edges are lightly golden but centers are still soft.
Cool and Serve
  1. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition

Calories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8g

Notes

For extra texture, add 1 cup chopped raw pistachios or dried cranberries. These cookies stay soft for days when stored in an airtight container. To make gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.
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