Pistachio Pudding Mix is added to this Pistachio Cookie Recipe to give a nice flavor, texture, and color. The addition of chocolate chips adds a nice touch that brings together all the flavors to make a wonderfully delicious cookie.
The light green color works well for Christmas, Easter or St. Patricks Day. If you need a more intense green for your pistachio cookie, then you can add some green food coloring to achieve the color you are looking for.
Pistachio Cookie Recipe
- 3¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 small package (3.4 ounces) instant pistachio pudding mix
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup toasted pecans, chopped
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F and place rack in center of oven.
- Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Watch them carefully, they can burn easily.
- Let nuts cool and then chop coarsely. Set aside.
- If you are going to bake two sheets of Pistachio Cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
- PREHEAT oven to 350°F.
- Lightly grease baking sheets. (cooking spray works well)
- In a medium bowl, combine Flour, Baking Powder, Salt and Pudding Mix; whisk together to mix. Set aside.
- In a large bowl, cream together the Sugar and Butter until thick and creamy. Stop to scrape down sides of the bowl with a rubber spatula as you go along.
- Add eggs, one at a time, beating well after each addition.
- Stir in Milk and Vanilla Extract.
- Add sifted flour mixture from step 4; stir until mixed. The dough will get quite stiff.
- Stir in Chocolate Chips and Nuts. If the dough is too stiff to stir then add a few more tablespoons of milk until it loosens up a bit. The texture of the cookie dough should be like play dough.
- Drop by rounded tablespoon 1 inch apart onto greased baking sheets.
- Bake 10 to 12 minutes or just until cookies are set and edges are very lightly browned. If you are baking two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
- Remove to wire racks to cool completely.
Makes 3 – 4 dozen cookies
See Also Eggless Cookie Recipes
Return to: Drop Cookies
Return to: Cookie Recipes