There’s nothing quite like biting into a cookie that is both soft and chewy, with a rich nutty flavor that surprises you in every bite. Soft and Chewy Pistachio Pudding Cookies are the ultimate treat for cookie lovers looking for something unique, indulgent, and irresistibly flavorful. Infused with the distinctive taste of pistachios and enriched with pudding mix for extra moisture, these cookies redefine the concept of “soft and chewy.”

Perfect for holidays, family gatherings, or an everyday sweet indulgence, these cookies are as visually appealing as they are delicious. The light green hue, dotted with crunchy pistachio bits, makes them a feast for the eyes. But it’s the texture and taste that will have everyone coming back for more.

In this guide, we’ll go beyond a simple recipe. You’ll discover tips for perfectly balancing sweetness and nuttiness, how to get the ideal chewy texture every time, and ways to customize the cookies for your personal flair. Whether you’re a novice baker or a seasoned cookie enthusiast, these cookies are approachable yet sophisticated, guaranteed to become a staple in your dessert repertoire.

Ingredients

Cookie Dough

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 (3.4 oz) package instant pistachio pudding mix
• 2 ¾ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup chopped pistachios (plus extra for garnish)

Instructions

Prepare the Dough

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Add the pistachio pudding mix and blend until fully incorporated.

Combine Dry Ingredients

5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Gradually mix dry ingredients into the wet mixture until a soft dough forms.
7. Fold in chopped pistachios, reserving a few for topping.

Shape and Bake Cookies

8. Scoop tablespoon-sized portions of dough and roll into balls. Place them on prepared baking sheets, spacing about 2 inches apart.
9. Lightly press extra chopped pistachios on top of each cookie for garnish.
10. Bake 10–12 minutes, or until edges are lightly golden but centers remain soft.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving and Storage

12. Serve slightly warm for maximum softness or at room temperature.
13. Store cookies in an airtight container for up to 5 days.

Tips for Perfect Chewy Pistachio Cookies

• Do Not Overbake: The cookies continue cooking slightly after removal from the oven; centers should remain soft.
• Use Fresh Pistachios: Toast lightly for enhanced flavor.
• Pudding Mix: Instant pistachio pudding mix adds moisture and flavor; do not substitute with plain pudding.
• Optional Extras: Add white chocolate chips or a drizzle of white chocolate for festive variation.

Soft and Chewy Pistachio Pudding Cookies

Tender, moist, and nutty cookies made with pistachio pudding mix, perfect for soft and chewy indulgence.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Ingredients Equipment

Ingredients

  

Cookie Dough

• 1 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 2 eggs, large
• 1 tsp vanilla extract
• 1 package instant pistachio pudding mix (3.4 oz)
• 2.75 cups all-purpose flour
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1 cup chopped pistachios plus extra for garnish

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer