Easy Pistachio Pudding Cookies
If you love chewy soft cookies, than you're going to love this recipe. The pistachio flavor is nutty and sweet with a smooth finish. The pudding delivers a soft cake like texture that lasts for days.
Ingredients
- 1 stick unsalted butter ½ cup - room temperature
- ¼ cup granulated sugar
- ¼ cup dark brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ¼ cup pistachio flavor Jello instant pudding
- ¼ tsp baking soda
- ½ tsp baking powder
- ⅓ cup chopped salted pistachios + extra for topping
Instructions
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugars with an electric mixer until they are well mixed and the butter has lightened.
- Add the egg and extract and mix until incorporated.
- To the bowl add the flour, jello mix, baking soda and powder and mix on low until it is ust incorporated, do not over mix.
- Add the pistachios to the bowl and mix in by hand using a rubber spatula.
- Using a cookie scoop, portion out 12 cookies onto a baking pan lined with a silicone baking sheet or parchment paper. (If you get more or less than 12 cookies, based on the size you scoop you may need to adjust baking time)
- Decorate the top with a few pieces of pistachios by sticking them onto the scooped dough.
- Bake cookies for 14-15 minutes, checking after 12 minutes. The cookies should turn golden brown along the edges but the top remains a light color. When done, the cookies will no longer look wet on top.
- Let cool slightly and transfer to a cooling rack.
- Store cooled cookies in an airtight container.
Notes
As an option you can add chocolate chips to the top of each cookie before baking. I really liked dark chocolate chips with this combination.