Pistachio Cookies Recipe
Easily make these soft and chewy pistachio cookies with real pistachios, instant pudding mix, and other simple ingredients. No chill time required!
Servings: 26 cookies
Calories: 147kcal
Ingredients
- 1 ½ cups Flour all-purpose
- 1 (3.4 oz) package Pistachio Instant Pudding Mix
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ cup Unsalted Butter softened
- ¼ cup Brown Sugar light
- ¾ cup Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 cup Pistachios shelled and chopped
Instructions
- Preheat oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk the flour, instant pudding mix, baking powder, and salt together. Set aside.
- In a large bowl, mix the softened butter, white sugar, and brown sugar until light and fluffy*.
- Add the egg and vanilla extract. Mix completely.
- Add the dry ingredients (minus the pistachios) to the wet ingredients. Mix until just combined.
- Stir in the chopped pistachios.
- Scoop the cookie dough into balls and place, about 2 inches apart, on the prepared cookie sheet.
- Bake for 10-12 minutes or until the edges are set and lightly golden.
- Allow cookies to cool for 2-3 minutes on the baking sheet then transfer to a wire rack to cool completely.
Notes
*If using a stand mixer, mix with the paddle attachment on medium-high speed until creamy, light, and fluffy.
Nutrition
Serving: 1cookies | Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 135mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 193IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg
