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Pistachio Pudding Cookies

Pistachio Pudding Cookies

These ultra-soft, chewy cookies use instant pistachio pudding mix for a vibrant green color and a melt-in-your-mouth texture that stays fresh for days.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups All-purpose flour Spoon and leveled
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 3.4 oz Instant Pistachio Pudding Mix One standard package
Wet Ingredients
  • 1 cup Unsalted butter Softened to room temperature
  • 0.75 cup Light brown sugar Packed
  • 0.25 cup Granulated sugar
  • 2 Large eggs Room temperature
  • 1 tsp Vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add the dry instant pudding mix and blend until the color is uniform. Gradually mix in the flour, baking soda, and salt until just combined.
  5. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  6. Bake for 9-11 minutes. The edges should be set but the centers should still look soft. Cool on the pan for 5 minutes before moving to a wire rack.

Notes

Do not overbake! These cookies should look slightly soft when removed from the oven to maintain their signature fudgy texture. Use 'Instant' pudding only; 'Cook and Serve' will not work.