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Soft and Chewy Pistachio Pudding Cookies

Ultra-soft pistachio cookies made with instant pudding mix for a chewy texture and rich nutty flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 box instant pistachio pudding mix 3.4 oz
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup chopped pistachios shelled
  • 0.75 cup white chocolate chips optional

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, pudding mix, baking powder, baking soda, and salt.
  3. Cream butter and sugars until light and fluffy.
  4. Add eggs and vanilla extract, mixing until smooth.
  5. Gradually mix in dry ingredients until just combined.
  6. Fold in pistachios and white chocolate chips.
  7. Scoop dough onto baking sheets, spacing 2 inches apart.
  8. Bake 10–12 minutes. Cool before serving.

Notes

Do not overbake; cookies should be soft in the center.