Description
Indulge in the delightful taste of Pistachio Pudding Cookies – a quick and easy recipe that will have you craving more. These buttery, pistachio-infused cookies melt in your mouth and are perfect for a fast dessert or anytime snack.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– 1 (3.4 oz) package instant pistachio pudding mix
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup chopped roasted and salted pistachios
Instructions
1. – Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
2. – In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
3. – Beat in the pistachio pudding mix, eggs, and vanilla extract until well combined.
4. – In a separate bowl, whisk together the flour, baking soda, and salt.
5. – Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. – Fold in the chopped pistachios.
7. – Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. – Bake for 10-12 minutes, or until the edges are lightly golden.
9. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For a chunkier texture, use larger pieces of chopped pistachios.
– These cookies can be stored in an airtight container at room temperature for up to 1 week.
- Prep Time: 5
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American