How to Make 7 Incredible Pistachio Pudding Cookies at Home
Discover this unforgettable take on Pistachio Pudding Cookies: A harmonious blend of nutty pistachios, rich chocolate chips, and a soft, chewy cookie base that elevates any dessert table.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 packages instant pistachio pudding mix 3.4 ounces each
- 2 teaspoons vanilla extract pure
- 4.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 1 cup chopped almonds toasted
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter with both sugars until smooth and silky.
- Add the eggs one at a time, blending well after each. Stir in the pistachio pudding mix and vanilla extract until uniformly combined.
- Separately whisk together flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped toasted almonds gently to ensure even distribution.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them roughly 2 inches apart.
- Bake for 12-15 minutes, until the edges appear lightly brown. Allow to cool on the baking sheets for a short time before transferring to a wire rack.
Notes
For a unique twist, drizzle melted white chocolate over cooled cookies for added visual flair and flavor.