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Pistachio Pudding Cookies with Chocolate Chips
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Chef :
ChristinaPistachio Pudding Cookies with Chocolate Chips
This is a tasty play on a classic chocolate chip cookie. The cookies are soft, chewy and delicious. Recipe source : Sallys Cookie Addiction Cookbook.
Ingredient
2 1/4 cups
all purpose flour
1 tsp.
baking soda
1/2 tsp.
salt
1 cup (2 sticks)
unsalted butter, at room temperature
1/2 cup
granulated sugar
1/2 cup
brown sugar
1 box (3.4 oz.)
pistachio pudding mix
1 tsp.
vanilla extract
1 1/2 cup
semi-sweet chocolate chips
3/4 cup
chopped pistachios
Cooking instructions
* Step 1
In a large bowl, whisk together the flour, baking soda and salt. Set it aside.
* Step 2
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.
* Step 3
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.
* Step 4
Preheat the oven to 350°F. Line a large baking tray with a silicone baking mat or parchment paper and set it aside.
* Step 5
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.
* Step 6
Bake for 11-13 minutes, until the edges have started to brown lightly. The centers should still look very soft.
* Step 7
Allow the cookies to cool on the baking tray for about 5 minutes, then transfer the cookies into a wire rack to cool completely.
* Step 8
Store cookies in an airtight container at room temperature for up to 1 week.
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