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Before you jump to Pistachio Pudding Cookies with Chocolate Chips recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got benefit from reading it, now let’s go back to pistachio pudding cookies with chocolate chips recipe. To cook pistachio pudding cookies with chocolate chips you only need 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Pistachio Pudding Cookies with Chocolate Chips:
- You need 2 1/4 cups all purpose flour
- Provide 1 tsp. baking soda
- Take 1/2 tsp. salt
- You need 1 cup (2 sticks) unsalted butter, at room temperature
- Get 1/2 cup granulated sugar
- Provide 1/2 cup brown sugar
- Prepare 2 large eggs, at room temperature
- Prepare 1 box (3.4 oz.) pistachio pudding mix
- Prepare 1 tsp. vanilla extract
- Prepare 1 1/2 cup semi-sweet chocolate chips
- Provide 3/4 cup chopped pistachios
Instructions to make Pistachio Pudding Cookies with Chocolate Chips:
- In a large bowl, whisk together the flour, baking soda and salt. Set it aside.
- Either using a hand mixer or a stand mixer with the paddle attachment, beat the butter until it's creamy, about 1 minute. Then add in both the sugars, the eggs, the pudding mix and the vanilla extract. Once it's all combined, slowly add in the dry ingredients and mix until just combined.
- Add in the chocolate chips and chopped pistachios and mix until those are incorporated. Cover the dough and chill in the fridge for at least 20 minutes (and up to 4 days). If you chill it for longer than 3 hours, then let it sit out at room temperature for about an hour before going ahead with the next step.
- Preheat the oven to 350°F. Line a large baking tray with a silicone baking mat or parchment paper and set it aside.
- Roll out the dough into balls, about 1.5 tbsp of dough per ball. Arrange them about 3 or so inches apart on the prepared baking tray.
- Bake for 11-13 minutes, until the edges have started to brown lightly. The centers should still look very soft.
- Allow the cookies to cool on the baking tray for about 5 minutes, then transfer the cookies into a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Chewy cookies with pistachio nuts and white chocolate chips. This Pistachio White Chocolate Cookie makes delicious use of pistachios, pairing them with white chocolate (or dark, should you so. When thinking of pistachio cookies, I generally have a picture of Christmas cookies in my mind. For a regular chocolate chip cookie, I love to go with more brown sugar than white sugar because I don't want that the cookies spread too much and get. The white chocolate chips add the perfect touch of sweetness to these cookies and complement the pistachio flavor beautifully.
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