Soft Pistachio Pudding Cookies: 24 Irresistible Treats

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Pistachio Pudding Cookies have become a staple in my kitchen. These soft, chewy cookies are a delightful combination of flavors and textures, thanks to the nutty pistachio pudding mix and crushed pistachios. The best part? They are quick and easy to make, requiring no chilling time, making them perfect for last-minute baking or special occasions. With a hint of creamy sweetness, these cookies are sure to impress everyone!

Why You’ll Love This Pistachio Pudding Cookies

Here are a few reasons why these cookies are a must-try:

They are incredibly soft and chewy, thanks to the pistachio pudding mix.
Quick and easy to make, perfect for busy bakers.
The nutty flavor is both unique and delicious, satisfying your sweet tooth.
Optional white chocolate chips add a delightful twist.
They can be made gluten-free for those with dietary restrictions.
Perfect for special occasions or just a cozy night in.

These pistachio cookie recipe cookies are not just tasty; they also bring a touch of fun and color to any dessert table.

Ingredients for Pistachio Pudding Cookies

Gather these items:

2¼ cups all-purpose flour (spooned and leveled)
1 (3.4 oz box) instant pistachio pudding mix (do not prepare; add dry)
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
¾ cup granulated sugar
¾ cup brown sugar (packed)
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
½ cup pistachio baking chips (optional for extra flavor)
½ cup crushed pistachios
1 cup white chocolate chips (optional)
½ cup mini marshmallows (optional — “Liam’s twist”)

How to Make Pistachio Pudding Cookies Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Bring butter and eggs to room temperature for 30 minutes.
Step 2: Beat butter, granulated sugar, and brown sugar together until light and fluffy (3–4 minutes). Add eggs one at a time, then vanilla and instant pistachio pudding mix. Mix until smooth and pale green.
Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture until combined. Fold in pistachios, chips, and marshmallows if using.
Step 4: Scoop 2-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
Step 5: Bake for 10–12 minutes, until edges are just set but centers appear slightly soft. Do not overbake.
Step 6: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Enjoy cookies warm or at room temperature. Store leftovers in an airtight container for up to 10 days.

Pro Tips for the Best Pistachio Pudding Cookies

Keep these in mind:

Cookies will firm up slightly as they cool.
For extra flavor, add pistachio baking chips.
Store in an airtight container for freshness.
For gluten-free options, substitute with a gluten-free flour blend.

Best Ways to Serve Pistachio Pudding Cookies

These cookies are delightful on their own, but here are some serving ideas:

Pair them with a scoop of vanilla ice cream for a decadent dessert.
Serve alongside a cup of coffee or tea for a cozy afternoon treat.
Offer them at parties as a crowd-pleasing dessert option.

How to Store and Reheat Pistachio Pudding Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 10 days. If you want to enjoy them warm, simply pop them in the microwave for about 10-15 seconds before serving.

Frequently Asked Questions About Pistachio Pudding Cookies

What’s the secret to perfect Pistachio Pudding Cookies?

The secret lies in using instant pistachio pudding mix, which keeps the cookies soft and adds a rich nutty flavor. Make sure not to overbake them for the best chewy texture!

Can I make Pistachio Pudding Cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it. Just scoop out the dough and bake when you’re ready for fresh cookies.

How do I avoid common mistakes with Pistachio Pudding Cookies?

To avoid common mistakes, measure your flour accurately and don’t skip the chilling time for the dough if you choose to prepare it ahead of time. Also, watch the baking time closely!

Variations of Pistachio Pudding Cookies You Can Try

Here are some fun variations to experiment with:

For a vegan option, use plant-based butter and flax eggs.
Try adding white chocolate chips for a sweet contrast.
Use almond flour for a nutty twist and a gluten-free treat.

Soft Pistachio Pudding Cookies: 24 Irresistible Treats - Pistachio Pudding Cookies - main visual representation

For more delicious recipes, check out our Gingerbread Tiramisu or Cranberry Custard Pie.

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For more information on baking techniques, visit King Arthur Baking.