The first pistachio-flavored dessert I ever tried was a pistachio pound cake my stepmom made, and it’s still one of my all-time favorites. Over the years, she’s also baked a pistachio honey bun cake that’s equally delicious. While she’s known for her incredible cakes, my baking specialty is cookies. With St. Patrick’s Day around the corner, I thought it’d be the perfect time to create a pistachio cookie to celebrate the occasion. And here’s a fun fact: Did you know that adding pudding mix to your cookie dough can make your cookies extra soft and chewy? Well, you’re about to see just how amazing it can be!
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From the TREAT$ kitchen
Pistachio Cookies
Yield
Yields about 10 cookies
Base Cookie Ingredients
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly spray it with nonstick spray.
- In a medium bowl, combine 3/4 cup all-purpose flour, pudding mix, 1/4 teaspoon salt, and 1/3 teaspoon baking soda. Set aside.
- In a large bowl, cream together the sugars, 1/3 cup unsalted butter, and 1/3 teaspoon vanilla extract. Once smooth, beat in 1 large egg until well combined.
- Gradually add the flour mixture to the wet ingredients and mix until fully incorporated.
- Stir in the chocolate chips and crushed pistachios.
- Use a cookie scoop or a spoon to drop about 2 tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets until they firm up.
Serve and enjoy!
Notes
- Feel free to swap out the chocolate chips as desired.
- I used sugar-free pistachio pudding mix, but regular works just as well!
Variations
You can use any type of baking chips or mix-ins you prefer, and adjust the quantities as you like.
TREAT$ by Emoni · treatsbyemoni.com
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