The Art of Perfect Soft and Chewy Pistachio Pudding Cookie Creation

Perfect Pudding Mix Integration

Master the technique of incorporating instant pudding mix for maximum softness and flavor.

Butter Creaming Excellence

Learn the skill of properly creaming butter and sugar for light, fluffy cookie dough.

Optimal Baking Time

Perfect the method of determining exact baking time for soft centers and set edges.

Texture Balance Technique

Master the art of balancing soft cookie interior with slight crisp exterior edge.

Pistachio Enhancement

Learn optimal techniques for adding pistachios for both flavor and visual appeal.

Pistachio Pudding Cookie Perfection Secrets for Soft and Chewy Results

Pudding Power: Instant pudding mix is the secret to keeping these cookies incredibly soft and chewy.

Don't Overbake: Remove cookies when centers still look slightly underdone - they'll finish cooking on the pan.

Butter Temperature: Softened butter (not melted) is crucial for proper texture and structure.

Pistachio Quality: Use fresh, unsalted pistachios for best flavor without excess saltiness.

Chilling Option: If dough is too soft, refrigerate for 15-30 minutes before scooping.

Color Choice: Green food coloring is optional - natural pistachio pudding provides subtle color.

Soft and Chewy Pistachio Pudding Cookies with Vanilla Pudding Mix

Name: Soft and Chewy Pistachio Pudding Cookies with Vanilla Pudding Mix
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 36 cookies
Cuisine: American
Ingredients: For the Cookie Base:; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; For the Sweetness:; 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; For the Pudding Magic:; 1 package (3.4 oz) instant pistachio pudding mix; 1 package (3.4 oz) instant vanilla pudding mix; For the Binding:; 2 large eggs; 2 teaspoons vanilla extract; For the Nutty Crunch:; 1 cup shelled pistachios, chopped; 1/2 cup white chocolate chips (optional); For the Finishing Touch:; Extra granulated sugar for rolling; Chopped pistachios for topping; For the Color Enhancement:; 2-3 drops green food coloring (optional); For Special Equipment:; Cookie sheets; Parchment paper; Cookie scoop; Wire cooling rack

The ultimate pistachio pudding cookies featuring soft, chewy centers, delicate pistachio flavor, and a beautiful pale green color created with instant pudding mix. These irresistibly tender cookies combine the nutty richness of pistachios with the creamy sweetness of vanilla pudding mix, creating an unforgettable cookie experience that elevates classic drop cookies to extraordinary heights perfect for holidays, cookie exchanges, or any time you crave the perfect balance of soft texture and nutty pistachio flavors.

Prep Time

15 Minutes

Cook Time

12 Minutes

Total Time

27 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cookie Base:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

For the Sweetness:

3/4 cup granulated sugar

3/4 cup packed light brown sugar

For the Pudding Magic:

1 package (3.4 oz) instant pistachio pudding mix

1 package (3.4 oz) instant vanilla pudding mix

For the Binding:

2 large eggs

2 teaspoons vanilla extract

For the Nutty Crunch:

1 cup shelled pistachios, chopped

1/2 cup white chocolate chips (optional)

For the Finishing Touch:

Extra granulated sugar for rolling

Chopped pistachios for topping

For the Color Enhancement:

2-3 drops green food coloring (optional)

For Special Equipment:

Cookie sheets

Parchment paper

Cookie scoop

Wire cooling rack

Instructions

Preheat oven to 350°F and line cookie sheets with parchment paper.

Whisk together flour, baking soda, and salt in medium bowl.

Beat softened butter with both sugars until light and fluffy, about 3 minutes.

Add both pudding mixes to butter mixture and beat until well combined.

Beat in eggs one at a time, then add vanilla extract.

Add optional green food coloring if desired for enhanced color.

Gradually mix in flour mixture on low speed until just combined.

Fold in chopped pistachios and white chocolate chips if using.

Chill dough for 15 minutes if too soft to handle easily.

Scoop dough into rounded tablespoons and roll into balls.

Roll cookie balls in extra granulated sugar to coat.

Place cookie balls 2 inches apart on prepared cookie sheets.

Press extra chopped pistachios gently onto top of each cookie.

Bake for 10-12 minutes until edges are set but centers still soft.

Remove from oven when cookies look slightly underdone in center.

Let cookies cool on baking sheet for 5 minutes.

Transfer to wire rack to cool completely.

Store in airtight container at room temperature for up to 5 days.

Cookies can be frozen for up to 3 months in freezer-safe container.

Serve with cold milk or hot coffee for perfect cookie experience.

Soft and Chewy Pistachio Pudding Cookies with Vanilla Pudding Mix

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Soft and Chewy Pistachio Pudding Cookie Creation

Soft and Chewy Pistachio Pudding Cookies with Vanilla Pudding Mix

Ingredients

Instructions