Description
An inviting image showcasing freshly baked pistachio pudding cookies garnished with a sprinkle of chopped pistachios, highlighting their soft and chewy texture.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 package (3.4 oz) pudding mix (preferably vanilla or butterscotch)
- 2 cups all‑purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shelled pistachios (toasted and coarsely chopped)
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper to ensure the cookies do not stick.
- Mix the Butter and Sugar:
- In a large mixing bowl, cream the butter and sugar together until the mixture becomes light, fluffy, and slightly pale.
- Bullet Points for Clarity:
- Beat continuously for 3–4 minutes to ensure full incorporation.
- Use a hand mixer or stand mixer on medium speed.
- Incorporate the Egg and Pudding Mix:
- Add in the egg and mix until it’s well combined.
- Stir in the pudding mix, making sure the mixture is smooth and uniformly blended.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Be careful not to overmix; this prevents the cookies from becoming tough.
- Fold in the Pistachios:
- Gently fold in the toasted and coarsely chopped pistachios.
- Ensure they are evenly distributed throughout the dough for consistent flavor in every bite.
- Portioning and Shaping:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets.
- Leave sufficient space between each cookie (approximately 2 inches) to allow for spreading during baking.
- Baking Time:
- Place the baking sheets in the preheated oven.
- Bake for 10–12 minutes, or until the cookies’ edges begin to turn a light golden color.
Notes
- Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes.
- Transfer them to a cooling rack to cool completely before serving.
- Enjoy your creation with a cup of tea or coffee for a perfect treat!
- Prep Time: 20 Minutes
- Cook Time: 10 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 170 kcal
- Sugar: 14g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Pistachio Pudding Cookies