Soft and Chewy Pistachio Pudding Cookies – Bakery-Style, Buttery, and Irresistible
There’s something undeniably charming about pistachio desserts. That soft pastel green color, the gentle nuttiness, and the subtle sweetness all feel a little nostalgic and a little special at the same time. These Soft and Chewy Pistachio Pudding Cookies deliver everything you want in a cookie—pillowy centers, lightly crisp edges, and a rich, buttery flavor—with almost no effort at all.
The secret ingredient here is instant pistachio pudding mix. It might sound simple, but it works absolute magic in cookie dough. Pudding mix adds moisture, structure, and flavor, giving these cookies their signature softness that lasts for days. They bake up thick and chewy, never dry, and stay tender even after cooling.
These cookies are perfect for holidays, bake sales, baby showers, or anytime you want something a little different from classic chocolate chip. The pistachio flavor is mild and balanced—not overpowering—and pairs beautifully with white chocolate chips and chopped pistachios for texture. Each bite is sweet, nutty, and comforting, with just enough richness to feel indulgent.
Another reason these cookies are so loved is how forgiving they are. No chilling required, no fancy techniques, and no special equipment beyond a mixing bowl and a baking sheet. They come together quickly and bake evenly every time. If you love bakery-style cookies that stay soft and chewy long after they’ve cooled, this recipe deserves a permanent spot in your rotation.
Ingredients:
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Instant pistachio pudding mix
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- White chocolate chips
- Chopped pistachios
Instructions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pistachio pudding mix and beat until fully incorporated.
- Mix in the eggs and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in white chocolate chips and chopped pistachios.
- Scoop dough into rounded tablespoons and place on prepared baking sheets, spacing about 2 inches apart.
- Bake for 9–11 minutes, until the edges are set but the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Soft and Chewy Pistachio Pudding Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F and line baking sheets.
- Cream butter and sugars until fluffy, then mix in pudding mix.
- Add eggs and vanilla and mix until smooth.
- Stir in dry ingredients until just combined.
- Fold in white chocolate chips and pistachios.
- Scoop dough and bake until edges are set and centers are soft.
Notes
Tips & Tricks
- Do not overbake—slightly underbaked centers are the key to ultra-chewy cookies.
- Use room-temperature butter and eggs for the smoothest dough.
- If you want thicker cookies, roll dough into balls rather than scooping loosely.
- Let cookies finish setting on the baking sheet before moving them.
Variations
- Pistachio Almond: Add a few drops of almond extract for a bakery-style twist.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over cooled cookies.
- Lemon Pistachio: Add lemon zest for a fresh, bright contrast.
- Nut-Free: Skip the chopped pistachios and use only white chocolate chips.
Serving Suggestions
Serve these cookies with coffee, tea, or a cold glass of milk. They’re perfect for dessert trays, holiday cookie boxes, or as a sweet afternoon treat. Their soft texture also makes them ideal for sandwiching with vanilla or white chocolate frosting.
Storage Information
Store cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—freeze baked cookies for up to 2 months and thaw at room temperature before serving.
FAQ
Why does pudding mix make cookies softer?
Pudding mix contains starches that hold moisture, keeping cookies soft for days.
Can I chill the dough?
You can, but it’s not required. Chilling will make cookies slightly thicker.
Can I use sugar-free pudding mix?
Regular pudding mix is recommended for best texture and flavor.
History / Fun Facts
Pudding cookies became popular in mid-century American baking thanks to their reliability and soft texture. Pistachio pudding, often associated with vintage desserts, brings a retro charm that’s still loved today—especially in cookie form.
