Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pistachio pudding cookies with chocolate chips. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Pistachio Pudding Cookies with Chocolate Chips is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pistachio Pudding Cookies with Chocolate Chips is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have pistachio pudding cookies with chocolate chips using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pistachio Pudding Cookies with Chocolate Chips:
- Prepare 2 1/4 cups all purpose flour
- Prepare 1 tsp. baking soda
- Get 1/2 tsp. salt
- Get 1 cup (2 sticks) unsalted butter, at room temperature
- Prepare 1/2 cup granulated sugar
- Take 1/2 cup brown sugar
- Take 2 large eggs, at room temperature
- Make ready 1 box (3.4 oz.) pistachio pudding mix
- Make ready 1 tsp. vanilla extract
- Get 1 1/2 cup semi-sweet chocolate chips
- Get 3/4 cup chopped pistachios
Steps to make Pistachio Pudding Cookies with Chocolate Chips:
- 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.
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