Pistachio Pudding Cookies
Pistachio Pudding Cookies are soft, chewy treats that blend nutty pistachio flavor with creamy pudding sweetness, perfect for any occasion.
Ingredients
Cookie Base
- 1 box pistachio pudding mix
- 1 cup butter, softened Make sure butter is softened for easy mixing.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios For extra crunch, consider mixing in whole pistachios or other nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Mix in the pistachio pudding mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios.
Baking
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
To store, keep cookies in an airtight container at room temperature for about a week. They can also be refrigerated, but should come to room temperature before serving for the best texture.