Pistachio Pudding Cookies
Soft, chewy cookies bursting with pistachio flavor and a hint of vanilla, made using instant pistachio pudding mix for extra sweetness and texture.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3.4 oz instant pistachio pudding mix
- 0.5 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1.5 cup all-purpose flour
- 0.5 cup chopped pistachios optional
- 0.25 cup granulated sugar for rolling
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat together the pudding mix, softened butter, egg, and vanilla extract until smooth and well combined.
- Gradually add the flour to the wet ingredients, mixing just until incorporated. Fold in chopped pistachios if using.
- Shape dough into 1-inch balls and roll each ball in granulated sugar before placing on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden but centers still look soft. Do not overbake.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies stay soft for days when stored in an airtight container at room temperature.