Irresistible Pistachio Pudding Cookies
Soft, chewy pistachio pudding cookies with a nutty sweetness and buttery aroma, perfect for any occasion and easy to make with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 g) all-purpose flour
- 1 (3.4 oz) package instant pistachio pudding mix
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (60 g) roasted, unsalted chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together 2 ¾ cups all-purpose flour, 1 package instant pistachio pudding mix, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until just combined.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed or stirring gently by hand until combined.
- Fold in ½ cup roasted, unsalted chopped pistachios.
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets. Lightly press each ball down for an even shape.
- Bake for 10-12 minutes until edges are set and slightly golden but centers remain soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. Cookies taste even better after chilling for a bit.
Notes
Use instant pistachio pudding mix, not cook-and-serve. For dairy-free, substitute butter with coconut oil and use dairy-free pudding mix. For gluten-free, use a 1-to-1 gluten-free baking flour blend. Chill dough for 15 minutes if too sticky. Rotate baking sheets halfway through baking for even cooking. Let cookies cool on baking sheet before transferring to avoid breakage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 19
- Fiber: 1
- Protein: 2.5
Keywords: pistachio pudding cookies, soft cookies, chewy cookies, easy cookie recipe, holiday cookies, nutty cookies