Pistachio Pudding Cookies with Chocolate Chips.
You can cook Pistachio Pudding Cookies with Chocolate Chips using 11 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Pistachio Pudding Cookies with Chocolate Chips
- Prepare 2 1/4 cups of all purpose flour.
- You need 1 tsp. of baking soda.
- You need 1/2 tsp. of salt.
- You need 1 cup (2 sticks) of unsalted butter, at room temperature.
- It's 1/2 cup of granulated sugar.
- Prepare 1/2 cup of brown sugar.
- Prepare 2 of large eggs, at room temperature.
- Prepare 1 box (3.4 oz.) of pistachio pudding mix.
- Prepare 1 tsp. of vanilla extract.
- It's 1 1/2 cup of semi-sweet chocolate chips.
- It's 3/4 cup of chopped pistachios.
Pistachio Pudding Cookies with Chocolate Chips step by step
- 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..
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