Go Back
A close-up photo of freshly baked Soft Pistachio Pudding Cookies with a cracked surface and green pistachio bits.

Ultimate Soft Pistachio Pudding Cookies

These incredibly soft and tender cookies achieve their perfect texture through the magic of instant pistachio pudding mix, which locks in moisture and prevents gluten development. Loaded with white chocolate chips and optional chopped pistachios, they offer a delightful balance of nostalgic flavor and chewy satisfaction. The key to success lies in using room-temperature ingredients and a crucial cooling rest on the baking sheet.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract

Equipment

  • Baking sheets
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Spatula
  • Cookie scoop (1.5-tablespoon size)
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, instant pudding mix, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes, until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
  5. Mix in the vanilla and almond extracts until fully incorporated.
  6. With the mixer on low speed, gradually add the dry ingredient mixture. Mix just until no streaks of flour remain. Be careful not to overmix.
  7. Using a spatula, gently fold in the white chocolate chips and chopped pistachios (if using).
  8. Scoop the dough using a 1.5-tablespoon cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, until the edges are just barely set and the centers look soft and puffy. They will not look fully done.
  10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure butter and eggs are truly at room temperature. Do not skip the almond extract; it is essential for the authentic pistachio flavor. The cookies will look underbaked when you take them out; the 5-minute rest on the hot sheet is crucial for them to set without becoming dense. Store cooled cookies in an airtight container at room temperature for up to 5 days. Dough can be scooped and frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake from frozen, adding 1-2 minutes to the baking time.