Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) package instant pistachio pudding mix
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped pistachios (optional, for topping)
Instructions
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and the pistachio pudding mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients until just combined.
- Preheat the oven to 375°F (190°C). Drop rounded tablespoons of dough onto ungreased baking sheets and bake for 8-10 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use softened butter for easy creaming.
- Don’t overmix the dough to avoid tough cookies.
- Sprinkle with chopped pistachios before baking for added flavor and visual appeal.
- Let the cookies cool slightly on the baking sheet before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
