Pistachio Pudding Cookies
These Pistachio Pudding Cookies are incredibly soft and chewy, thanks to the addition of pistachio pudding.
Equipment
- mixing bowl
- baking sheet
- Oven
Ingredients
Pudding Cookie Base
- 1 cup unsalted butter SOFT butter!
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 package pistachio pudding mix
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
Baking Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the soft butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs, one at a time, then stir in the pistachio pudding mix.
- Combine the flour, baking soda, and salt in a separate bowl, then gradually blend them into the creamed mixture.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to wire racks.
Notes
Ensure the butter is soft for the best texture and flavor in the cookies.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg
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