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Pistachio Pudding Cookies

Pistachio Pudding Cookies
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Pistachio Pudding Cookies are soft, chewy cookies bursting with a unique nutty flavor from instant pistachio pudding mix. Perfectly moist and tender, these cookies combine simple pantry staples for a quick and delightful treat that’s ideal for sharing with family and friends.

Ingredients

Scale

Main Ingredients

  • 1 box (3.4 oz) Instant Pistachio Pudding Mix
  • 2 1/4 cups All-purpose Flour (or gluten-free blend for gluten-free option)
  • 1 cup Sugar
  • 1 cup (2 sticks) Butter, softened
  • 1 large Egg
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract

Optional Add-ins

  • 1/2 cup Chopped Pistachios
  • 1/2 cup White Chocolate Chips
  • 1 teaspoon Lemon Zest
  • Drizzle of melted Dark or Milk Chocolate

Instructions

  1. Preheat and Prepare: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat together softened butter and sugar until light and fluffy. This incorporates air, giving your cookies a lovely lift.
  3. Add Eggs and Vanilla: Mix in the egg and vanilla extract until fully combined, ensuring a smooth, creamy base for your cookie dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, instant pistachio pudding mix, baking soda, and salt. This evenly distributes the leavening agents and pudding powder.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overworking the dough which can make cookies tough.
  6. Fold in Chopped Pistachios (Optional): If using, gently fold in chopped pistachios to introduce a delightful crunchy texture with every bite.
  7. Portion and Bake: Use a cookie scoop to place uniform balls of dough onto the prepared baking sheets, spacing them at least two inches apart. Bake for 10–12 minutes until edges are lightly golden but centers remain soft.
  8. Cool: Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely, locking in moisture and preventing breakage.

Notes

  • Use room temperature butter and eggs for better mixing and texture.
  • Do not overmix the dough; stir just until combined to keep cookies tender.
  • Chilling the dough in the fridge for 30 minutes improves shape and flavor.
  • Check the expiration date of instant pistachio pudding for best results.
  • Remove cookies from oven when edges are set but centers remain soft for perfect chewiness.

Nutrition

Keywords: Pistachio Pudding Cookies, soft cookies, chewy cookies, pistachio cookies, easy baking, quick cookies, nutty cookies

Find it online: https://lillysplate.com/pistachio-pudding-cookies/