Hi, I am Joana. Today, I’m gonna show you how to make pistachio pudding cookies with chocolate chips recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pistachio Pudding Cookies with Chocolate Chips Recipe
Pistachio Pudding Cookies with Chocolate Chips is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Pistachio Pudding Cookies with Chocolate Chips is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have pistachio pudding cookies with chocolate chips using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pistachio Pudding Cookies with Chocolate Chips:
- Get 2 1/4 cups all purpose flour
- Make ready 1 tsp. baking soda
- Get 1/2 tsp. salt
- Make ready 1 cup (2 sticks) unsalted butter, at room temperature
- Take 1/2 cup granulated sugar
- Take 1/2 cup brown sugar
- Prepare 2 large eggs, at room temperature
- Take 1 box (3.4 oz.) pistachio pudding mix
- Take 1 tsp. vanilla extract
- Take 1 1/2 cup semi-sweet chocolate chips
- Make ready 3/4 cup chopped pistachios
Steps 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.
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