Description
These Soft and Chewy Pistachio Pudding Cookies have tender centers, subtle nutty flavor, and stay soft for days. Easy, beginner-friendly, and perfect for snacks or dessert.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 package (3.4 oz) instant pistachio pudding mix
- ½ cup chopped pistachios (optional)
Instructions
- Cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
- Whisk flour, salt, and pudding mix. Gradually fold into wet ingredients. Stir in pistachios if using.
- Scoop dough onto parchment-lined baking sheets. Bake at 350°F for 10–12 minutes until edges are lightly golden. Cool 5 minutes before transferring to a wire rack.
Notes
- Cookies stay soft for up to 5 days in an airtight container.µ
- Freeze dough or baked cookies for longer storage.
- Prep Time: 15 mins
- Cook Time: 10–12 mins