Pistachio Pudding Cookies
Chewy, rich pistachio pudding cookies, a new family favorite.
Equipment
- Oven
- mixing bowl
- cookie scoop
- baking sheet
Ingredients
Baking Ingredients
- 1 cup salted butter softened
- 1 cup white sugar
- 1 pkg JELL-O Pistachio Instant Pudding 99 grams
- 2 eggs
- 1 teaspoon baking soda
- 2 cups flour
- 1 cup white chocolate chips
- ½ cup crushed pistachios
Instructions
Baking Instructions
- Pre-heat your oven to 350°F.
- Cream butter, sugar and Jello together.
- Add eggs, cream again.
- Combine flour & baking soda in a separate bowl then slowly add to butter mixture.
- Once it's all mixed completely, fold in chocolate chips.
- Using a tablespoon cookie scoop, create the cookie ball, roll the top in the crushed pistachios, then place onto parchment lined baking sheet.
- Bake for 9-12 minutes, until the cookies bottoms are slightly browned.
- Let cool on cookie sheets for at least 5 minutes before removing to racks to cool completely.
Notes
Nutritional values may vary.
Nutrition
Serving: 1cookieCalories: 198kcalCarbohydrates: 21gProtein: 2gFat: 11gSaturated Fat: 6gCholesterol: 35mgSodium: 132mgPotassium: 66mgSugar: 13gVitamin A: 270IUVitamin C: 0.2mgCalcium: 24mgIron: 0.7mg
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