Description
Master pistachio cookie tech with our recipe Achieve soft chewy texture perfect bake Pro tips for the ultimate treat
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer or stand mixer.
- Beat in the eggs, one at a time, followed by the vanilla and almond extracts. Mix just until everything is combined.
- In a separate bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix!
- Fold in the chopped pistachios with a spatula until they are evenly distributed.
- Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. Gently press a few extra pistachio pieces onto the top of each cookie for a pretty look.
- Bake for 10-12 minutes, or until the edges are just set and just starting to turn golden. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Easy, chewy pistachio cookies with a soft center, crisp edges, and pops of nutty flavor. A quick and impressive dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 210 calories
- Sugar: 17 g
- Fat: 11 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g