Dessert

Soft and Chewy Pistachio Pudding Cookies Recipe

ByLily Cross January 30, 2026January 30, 2026

Introduction

These Soft and Chewy Pistachio Pudding Cookies offer a delightful twist on a classic treat. With a rich pistachio flavor and a tender, chewy texture, they’re perfect for satisfying your sweet tooth any time of day.

A close-up image of three soft, round cookies stacked on a white plate placed on a white marbled surface. The bottom two cookies are light green with a slightly crumbly and puffy texture, studded with small pieces of green and brown pistachio nuts. The top cookie is broken in half and stacked with the broken side facing forward, showing a dense, slightly moist, and crumbly green inside with pistachio pieces embedded throughout. More cookies are blurred in the background. 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 large eggs
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Step 3: In a separate large bowl, cream the softened butter with both 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: Beat in the eggs and vanilla extract until the batter is smooth and well incorporated.
Step 6: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
Step 7: Scoop the dough onto the prepared baking sheets, spacing cookies about 2 inches apart, and bake for 10–12 minutes until edges are set but centers remain soft.
Step 8: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra crunch, fold in a half cup of chopped pistachios before baking.
Swap the instant pistachio pudding for vanilla or lemon pudding for a different flavor twist.
Make sure not to overbake to retain that soft, chewy texture—cookies continue to firm up as they cool.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days to maintain their softness. To refresh slightly hardened cookies, warm them in the microwave for 10-15 seconds before serving.

How to Serve

A stack of three soft, light green cookies sits neatly on a small white plate on a white marbled surface. The top cookie is broken in half, showing a soft, crumbly interior mixed with small, chopped pistachio pieces in shades of green and brown. The cookies have a slightly cracked texture on the surface with more pistachio chunks scattered on top. In the background, more cookies are blurred on a wooden tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to prevent the cookies from becoming too salty.

Can these cookies be frozen?

Absolutely. Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before enjoying.