Pistachio Cookies

This pistachio cookies recipe bakes up the sweetest little chocolate chip cookies with a moist chewy texture, nutty crunch, and pretty green hue.

Course Dessert

Cuisine American

Keyword Pistachio Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 194kcal

Author kathleen

Preheat oven to 350°F.
In a large bowl, using a handheld mixer, mix cookie mix, pudding, and flour.
Add melted butter and eggs and mix until incorporated.
Fold in pistachios and chocolate chips and mix well.
Portion out dough using a medium cookie scoop then roll into a ball to tighten the cookies up (the dough is chunky so if you skip this step, the cookies will break apart while they bake). Arrange on parchment-lined cookie sheet, 2 inches apart.
Bake for 7-9 minutes. Don't over bake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not brown. Cool on pan 2 minutes.
Transfer to a baking rack and coo. Store in an airtight container.

Dry Ingredients: You’ll want to mix your dry ingredients together first. This ensures even dispersion and helps with emulsification too.
Over Mixing: Mix just until ingredients come together. Over mixing strengthens gluten which can make your cookies tough.
Over-baking: It's important not to over-bake your cookies. Place them 2 inches apart on the cookie sheet for proper air circulation and bake them until the center is set.
When Are They Done: They probably won’t look done, but you’ll want to leave them on the cookie sheet for a couple of minutes when they come out of the oven. They’ll continue cooking a little, but they’ll stay soft and chewy on the inside.