Chewy Pistachio Cherry Cookies

Made with instant pistachio pudding for an incredibly soft texture, plus chopped pistachios and sweet, vibrant candied cherries. Easy, festive, and guaranteed chewy! These Pistachio Cherry Cookies will be a hit!

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Are you ready for your new favorite cookie? Say hello to the Chewy Pistachio Cherry Cookies! This recipe takes the classic combination of bright, tart cherries and earthy pistachios and transforms it into a show-stopping cookie that delivers on both flavor and texture. Forget dry, crumbly treats—our secret weapon (a touch of instant pistachio pudding!) guarantees a cookie that is incredibly soft, moist, and perfectly chewy every single time.

With a festive pop of color and a balanced flavor profile featuring a hint of almond, these cookies are easy to make and impossible to resist. They’re ideal for holiday platters, gifting, or simply satisfying that serious cookie craving. Get your stand mixer ready, because you’re only minutes away from baking up a batch of pure joy!

Why We Love These Cookies

There are so many reasons these Pistachio Cherry Cookies have become a must-bake in my kitchen, but here are the top three:

• Incredible Texture: Thanks to the secret weapon—instant pistachio pudding mix—these cookies stay incredibly soft and moist for days. They truly live up to their “chewy” name!
• The Flavor Combo: The pairing of salty, slightly earthy pistachios with sweet candied cherries is a match made in dessert heaven. The subtle hint of almond extract elevates the nutty flavor profile beautifully.
• They’re Gorgeous! The green hue (easily adjustable, of course!) and the festive pop of red make these cookies visually stunning, especially around the holidays.

How the Ingredients Work Together

• Unsalted Butter, granulated, and brown Sugars: The creamed butter and sugars create air pockets, giving the cookies their initial lift. Brown sugar adds moisture (thanks to molasses) and chewiness, while granulated sugar helps with spread and crispness around the edges.
• Instant Pistachio Pudding Mix: This is the game-changer! The pudding mix contains starches and stabilizers that absorb moisture, preventing the cookies from drying out and ensuring that signature chewy, soft texture. It also provides a beautiful, mild pistachio flavor.
• Baking Soda and Flour: All-purpose flour provides structure. Baking soda is the leavening agent that helps the cookies rise and spread, resulting in a perfectly baked disc.
• Candied Cherries & Pistachios: These mix-ins provide the star flavor and texture contrast—a chewy, tart-sweet bite from the cherries and a satisfying crunch from the nuts.

Making these Pistachio Cherry Cookies

1. Prep: Preheat your oven to 350°F and line baking sheets with parchment paper.
2. Cream: Using a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix Wet: Add the eggs, instant pistachio pudding mix, neon green food gel, vanilla extract, and almond extract; mix well.
4. Combine Dry: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Mix Dough: Slowly add the dry ingredients to the wet ingredients and mix just until combined.
6. Fold In: Stir in the chopped pistachios and candied cherries until evenly distributed.
7. Scoop & Bake: Scoop the dough using a tablespoon-sized scooper onto the prepared sheets. Bake for 10-12 minutes, or until the edges are golden-brown.
8. Cool: Let the cookies cool briefly on the sheet before transferring them to a wire rack to finish cooling.

FAQS

Can I substitute the candied cherries?

Yes! If you aren’t a fan of candied cherries, you can substitute them with dried cranberries, dried tart cherries, or even white chocolate chips. Just make sure to keep the total volume of mix-ins the same (1¼ cups).

Do I have to use the neon green food gel?

No, the food gel is purely for aesthetics! You can omit it completely for a naturally-colored cookie, or use a tiny bit of green food coloring if you want a lighter green tint. The pudding mix contains some dye but it would make your cookies super green- just more of a tint.

Can I make the cookie dough ahead of time?

Absolutely! This dough is great for prepping ahead. You can refrigerate the dough (wrapped tightly) for up to 3 days. When you’re ready to bake, let it sit at room temperature for 15-20 minutes before scooping to make it easier to handle. You can also scoop the balls and freeze them in a zip-top bag for up to 3 months—just add a couple of extra minutes to the bake time.

Why is room temperature butter and eggs important?

Using softened butter (not melted!) and room temperature eggs is essential for the creaming process. These ingredients combine more smoothly and trap more air when they are the same temperature, which is key for a light, fluffy, and evenly textured cookie dough.

Storing

• Cool Completely: Always wait until the cookies are 100% cool on a wire rack before you put them away. Storing warm cookies creates condensation, which makes them soggy.
• Airtight Container: Place the cooled cookies in an airtight container (a cookie tin works great, too).
• Shelf Life: They will stay soft and chewy for about 4 to 5 days.

If you need to store them for longer, you can freeze the baked cookies for up to 3 months in a freezer-safe bag or container.

Recipes that use Pistachio Pudding Mix

• Jumbo Pistachio Muffins
• Pistachio Bread
• Pistachio Pudding Cookies
• Pistachio Pudding Bites
• Pistachio Bundt Cake
• Pistachio Christmas Cake