Pistachio Pudding Cookies
Delicious and chewy Pistachio Pudding Cookies packed with flavor and a delightful texture.
Equipment
- Mixing Bowl
- Baking Sheet
- mixer
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 1 tablespoon vanilla
- 1 large egg
- 1¾ cups all purpose flour
- 1 package (3 ounce) pistachio instant pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups shelled chopped pistachios
- 2-3 drops green food coloring (optional) for color enhancement
Instructions
- Preheat the oven to 375.
- In a large bowl beat together the butter and sugars until fluffy. Add the vanilla and egg and beat until just combined.
- Mix in the flour, pudding mix, baking powder, and salt. Continue mixing until the dough just comes together.
- Stir in the chopped pistachios and the food coloring until the color is distributed evenly.
- About a tablespoon at a time, portion the dough out onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
- Bake for 9-11 minutes (10 is always perfect for me). Your cookies might look slightly under-cooked - it's ok! They are done. Over baking takes away the chewy texture.
- Let them cool for a few minutes before removing to a rack to cool completely.
Notes
These cookies stay chewy and are best enjoyed slightly under-baked.
Nutrition
Serving: 2cookiesCalories: 115kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 87mgFiber: 1gSugar: 8g
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