Ingredients
- All-purpose flour: 1 3/4 cups
- Pistachio instant pudding mix: 3.4 ounce box
- Unsalted butter, softened: 1/2 cup
- Granulated sugar: 1/2 cup
- Brown sugar, packed: 1/4 cup
- Eggs: 1 large
- Vanilla extract: 1 teaspoon
- Baking soda: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°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 egg and vanilla extract until well combined.
- Step 4: Gradually add the pistachio pudding mix and flour, mixing until just combined. Stir in the baking soda.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Step 6: Bake for 8-10 minutes, or until the edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature to keep them soft and chewy for several days.
- For a warm, gooey treat, microwave a cookie for about 10 seconds before enjoying.
- Serve these delightful cookies with a scoop of vanilla ice cream for an extra special dessert.
- Don't overmix the dough once you add the flour and pudding mix; this will ensure a tender cookie instead of a tough one.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American