Pistachio Pudding Cookies with Chocolate Chips. Pistachio Pudding Cookies with Chocolate Chips. Add in brown sugar and white sugar and beat until combined. Add in egg, vanilla extract, and salt. By hand, mix in pistachio pudding mix, chocolate chips and nuts (optional). Line a cookie sheet with a non-stick baking sheet.

Sift together flour and baking soda; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Pistachio cookies are soft little drop cookies sprinkled with the gift of chocolate chips and a few nuts just for good measure. You can cook Pistachio Pudding Cookies with Chocolate Chips using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pistachio Pudding Cookies with Chocolate Chips

You need 2 1/4 cups of all purpose flour.
It's 1 tsp. of baking soda.
It's 1/2 tsp. of salt.
It's 1 cup (2 sticks) of unsalted butter, at room temperature.
You need 1/2 cup of granulated sugar.
You need 1/2 cup of brown sugar.
It's 2 of large eggs, at room temperature.
Prepare 1 box (3.4 oz.) of pistachio pudding mix.
You need 1 tsp. of vanilla extract.
It's 1 1/2 cup of semi-sweet chocolate chips.
It's 3/4 cup of chopped pistachios.

These pudding cookies are moist and chewy, tempered with a delicate green hue the likes of which have never been more scrumptious!. Add sifted flour mixture; stir until mixed. Add walnuts and chocolate chips; stir to mix. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Pistachio Pudding Cookies with Chocolate Chips instructions

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..

Line baking sheets and set aside. In a large bowl cream butter and sugar together. Mix in oil, water, egg, pudding, vanilla, salt and baking powder, stirring until smooth. Might try adding some almond extract, different Choc. chips. or actual pistachio pieces. You can taste the cream cheese, but no other flavor at all.