Are you looking for an unbelievably soft cookie? Then pudding cookies are for you! I started making pudding cookies a couple years ago with my Butterfinger Pudding Cookies. (I made those after Halloween, but now that Easter is coming up, they should be relevant again. If you have any leftover Easter candy, you should give that recipe a try!)

I loved the cookies. Adding a package of pudding to a cookie recipe is brilliant. They come out so soft, the pudding gives it a nice flavor. And pudding cookies are so incredibly easy to make.

So over Christmas (yes, I’ve been putting off writing this for that long. Don’t judge me), I made these pistachio pudding cookies, inspired by my irresistibly moist pistachio pudding cake. And DUDE. They were AWESOME.

Let’s talk recipe.

The Best Easy and Unbelievably Soft Pistachio Pudding Cookies

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (3.4) oz package instant pistachio pudding mix, dry
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp backing soda
• 2 1/4 cups all-purpose flour
• 1 small bag of pecan pieces

Step 01: Preheat your oven to 350F.

Step 02: Mix together flour and baking soda. Set it aside.

Step 03: Cream together the butter and sugars. Add the pudding and blend well. Toss in the eggs and vanilla, blend. Add the flour mixture slowly until it’s fully incorporated into the dough. Stir in the pecans.

Step 04: If you can stop eating the dough long enough, roll it into 1″ balls and place them on a prepared baking sheet. (I use these silicon mats and they are wonderful.)

Step 05: Bake for 8-12 minutes, or until they start to golden.  Let them cool for 10 minutes before transferring to a wire cooling rack.

I used pecans instead of pistachios because shelling pistachios is annoying. And pre-shelled is expensive. I also used almond extract to give it more nuttiness and because I’ve never sen pistachio extract. So I guess these are more like pecan pistachio pudding cookies. 😛 You don’t have to add nuts at all, though. The pecans worked out well, though, because they gave the cookies some structure (though they’re fine without it). And because it turns out my mother-in-law is allergic to pistachios. Artificially flavored pudding is fine (woo!), but not actual pistachio nuts. Pecans are also OK.

Ten years, and I never knew that.

Though neither did her kids.

An admission to which my father-in-law cleverly responded, “Well, we don’t like to brag.” 😛 (And if you come from an area where everyone you know uses illnesses to get attention, you get the joke.)

They keep their softness FOREVER. I love that about pudding cookies.

And with pistachio being trendy right now, this is a good recipe to dive into making pudding cookies if you haven’t had them yet. It’s such an easy recipe, and they bake like a dream.

If you enjoyed this recipe, remember to share it!

The Best Easy and Unbelievably Soft Pistachio Pudding Cookies

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Serves: 24 Prep Time: 10 Cooking Time: 8-12

Ingredients

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (3.4) oz package instant pistachio pudding mix, dry
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp backing soda
• 2 1/4 cups all-purpose flour
• 1 small bag of pecan pieces

Instructions

1: Preheat your oven to 350F.

2: Mix together flour and baking soda. Set it aside.

3: Cream together the butter and sugars. Add the pudding and blend well. Toss in the eggs and vanilla, blend. Add the flour mixture slowly until it’s fully incorporated into the dough. Stir in the pecans.

4: If you can stop eating the dough long enough, roll it into 1″ balls and place them on a prepared baking sheet. (I use these silicon mats and they are wonderful.)

5: Bake for 8-12 minutes, or until they start to golden.  Let them cool for 10 minutes before transferring to a wire cooling rack.

The Best Easy and Unbelievably Soft Pistachio Pudding Cookies was last modified: May 22nd, 2017 by Chelsey