We’ve all been there. You need a cookie that feels a little bit special, something that whispers “fancy bakery” but shouts “easy weeknight win.” That’s where these glorious Soft & Chewy Pistachio Cookies come in. They’re the perfect blend of buttery, chewy, and nutty, with little pops of vibrant green that just make you happy. I first made a version of these for a last-minute book club, and let’s just say they were the real page-turner of the evening. Now, they’re my secret weapon for potlucks, gifting, and those “I really need a cookie” moments.
Table of Contents
Table of Contents
Why You’ll Love This Pistachio Cookies Recipe
Honestly, what’s not to love? But here are a few highlights that make this recipe a forever favorite:
- Insanely Easy: No fancy techniques or chill time required. You can go from zero to cookie in under 30 minutes.
- Major Crowd-Pleaser: The unique flavor instantly impresses, making you look like a pastry pro.
- Perfect Texture: We’re hitting that beautiful sweet spot of slightly crisp edges and a wonderfully soft, chewy center.
- So Customizable: Toss in some white chocolate chips or a drizzle of dark chocolate to make them your own.
Pistachio Cookies Soft Chewy Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Master pistachio cookie tech with our recipe Achieve soft chewy texture perfect bake Pro tips for the ultimate treat
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer or stand mixer.
- Beat in the eggs, one at a time, followed by the vanilla and almond extracts. Mix just until everything is combined.
- In a separate bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix!
- Fold in the chopped pistachios with a spatula until they are evenly distributed.
- Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. Gently press a few extra pistachio pieces onto the top of each cookie for a pretty look.
- Bake for 10-12 minutes, or until the edges are just set and just starting to turn golden. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Easy, chewy pistachio cookies with a soft center, crisp edges, and pops of nutty flavor. A quick and impressive dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 210 calories
- Sugar: 17 g
- Fat: 11 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
Ingredients
Here’s your shopping list for these delightful green gems. Simple, pantry-friendly stuff!
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup shelled pistachios, chopped (plus more for tops)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer or stand mixer.
- Beat in the eggs, one at a time, followed by the vanilla and almond extracts. Mix just until everything is combined.
- In a separate bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix!
- Fold in the chopped pistachios with a spatula until they are evenly distributed.
- Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. Gently press a few extra pistachio pieces onto the top of each cookie for a pretty look.
- Bake for 10-12 minutes, or until the edges are just set and just starting to turn golden. The centers will still look soft – this is the secret to a chewy cookie!
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Try not to eat them all in one sitting!
Equipment You’ll Need
You don’t need anything crazy to make cookie magic happen! A good set of mixing bowls, a hand mixer or stand mixer, some baking sheets, and a trusty wire cooling rack are all you need to get started.
Tips & Tricks for the Best Cookies
A few friendly pointers from my kitchen to yours:
- Butter Temperature is Key: Your butter should be softened to room temperature, not melted. You should be able to press your finger into it and leave a slight indentation. This helps create that perfect texture.
- Don’t Skip the Almond Extract: It might seem like a small thing, but it truly amplifies the nutty flavor of the pistachios. It’s the flavor booster you never knew you needed.
- Underbake Slightly: For the ultimate chew, pull the cookies out when the edges are golden but the centers still look a tiny bit underdone. They’ll continue to set as they cool on the hot pan.
- Chop Your Nuts: Giving the pistachios a rough chop helps distribute their flavor in every single bite and makes the cookies easier to eat.
What to Serve With Your Cookies
These cookies are a star all on their own next to a cold glass of milk or a hot cup of coffee. But if you’re building a dessert spread, they pair wonderfully with a scoop of vanilla bean ice cream for an epic cookie sandwich or a refreshing mixed berry smoothie to balance the sweetness. For a real treat, try crumbling one over a bowl of chocolate pudding!
How to Store & Freeze
To keep your cookies soft and chewy, store them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months—just thaw them at room temperature when the craving hits. For a genius make-ahead move, freeze the unbaked dough balls on a tray and then toss them in a freezer bag. You can bake them straight from the freezer, just add a minute or two to the baking time.
Frequently Asked Questions
Can I use a different type of pudding mix?
Absolutely! While pistachio is the classic choice for these cookies, feel free to experiment. Butterscotch or cheesecake flavored pudding mix would also be delicious. Just know that it will change the final flavor and color of your cookies.
My dough is really soft. Is that normal?
Yes! The instant pudding mix can make the dough a little soft. If you find it’s too sticky to handle easily, you can pop it in the refrigerator for 15-20 minutes to firm up, making it easier to scoop.
Can I make these without nuts?
You can absolutely leave the chopped pistachios out if you have an allergy or just don’t prefer them. The cookies will still be delicious from the pudding mix, though you’ll miss that wonderful nutty crunch.
Why did my cookies come out cakey?
A cakey texture usually means there was a bit too much flour. The best way to avoid this is to spoon your flour into the measuring cup and level it off with a knife, instead of scooping the cup directly into the flour bag, which can pack it down. Overmixing the dough after adding the flour can also lead to a more cake-like result.
There you have it! My foolproof recipe for cookies that are guaranteed to bring a little joy to your day. They’re the perfect project for a lazy afternoon baking session with kids or a quick dessert that feels anything but ordinary. The magic is in that soft, chewy center and the nostalgic flavor that’ll have everyone asking for the recipe. If you’re looking for another nutty dessert adventure, you have to try my famous banana bread next. Happy baking