Pistachio Pudding Cookies
Soft and chewy, these Pistachio Pudding Cookies are excellent for holiday cookie swaps!
Equipment
- baking sheet
- large bowl
- Mixer
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 1 tablespoon vanilla
- 1 large egg
- 1¾ cups all-purpose flour
- 1 3 ounce package pistachio instant pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups shelled chopped pistachios
- 2-3 drops green food coloring optional
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. 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 are soft and chewy, making them perfect for holiday cookie swaps.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg
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