Ingredients
- All-purpose flour: 2 1/4 cups
- Instant pistachio pudding mix: 3.4 oz package
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1/2 cup
- Brown sugar, packed: 1/2 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Baking soda: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the flour, pistachio pudding mix, and baking soda to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Drop by rounded tablespoons onto the prepared baking sheets, leaving space between cookies.
- Step 6: Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- For a warm, gooey treat, microwave a cookie for 5-10 seconds.
- Serve these cookies with a scoop of vanilla ice cream to complement the pistachio flavor.
- Don't overmix the dough; a gentle hand ensures a tender, melt-in-your-mouth cookie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American