Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 1/4 cup instant pistachio pudding mix
- 1/2 teaspoon baking soda
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Add the egg and vanilla bean paste to the mixture, and beat until well combined.
- Step 4: In a separate bowl, whisk together the flour, instant pistachio pudding mix, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
- Step 6: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- For optimal freshness, store your Pistachio Pudding Cookies in an airtight container at room temperature for up to a week.
- If you want to enjoy them warm, gently reheat the cookies in the microwave for about 10-15 seconds—just enough to take the chill off without drying them out.
- These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, making for a delightful treat on their own or as part of a dessert spread.
- For an extra burst of flavor, consider adding chopped pistachios or white chocolate chips into the dough before baking—this will enhance both texture and taste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 9g