Pistachio Pudding Cookies
These soft and chewy cookies are made with a box of pudding mix, so you can change the flavor to anything you want. They're fluffy, packed with flavor, and easy to whip up whenever you need a sure-to-please dessert. Yield: 24 cookies.
Equipment
- Mixing Bowls
- Stand Mixer
- Baking Sheet
- Oven
Ingredients
- 1 cup unsalted butter softened
- 1 cup white sugar
- 2 cups all purpose flour
- 1 3.5 oz package pistachio pudding mix
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- Dark chocolate chunks optional
Instructions
- Preheat oven to 350F
- In a stand mixer or using a hand mixer, cream together butter and sugar until the mixture is light and fluffy
- Add eggs and vanilla and beat to combine thoroughly
- Add flour, pudding mix, baking soda, and salt and beat the entire mixture until a uniform dough forms
- Roll dough into 1 inch balls (1 tablespoon of dough) and place on a prepared cookie sheet (I prefer silicone baking sheets because they're reusable and super durable) about 2 inches apart
- Bake for 8-10 minutes, until the bottoms are just slightly golden brown
- Let cool completely on cooling rack and ENJOY! Store in airtight container at room temp for up to 4 days.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 34mgSodium: 136mgPotassium: 39mgFiber: 1gSugar: 14gVitamin A: 256IUCalcium: 9mgIron: 1mg
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