Pistachio Cookies

I love pistachio anything; it always reminds me of my Poppy, who loved pistachio ice cream. I haven’t done a lot of baking with pistachios, but when a doctor at work specifically requested some pistachio flavored baked goods, I was up for the challenge! Pistachio Cookies seemed like a great starting point, since I know I already have a rock star cookie recipe that could easily be tweaked a bit.

Making the Perfect Cookie

The base of the recipe for these delicious, moist Pistachio Cookies is the same base I use for a lot of my cookies.  Why mess with a good thing, right?!?  In my opinion, one of the most variables in a delicious cookie is how you treat the ingredients before you even start to mix.

It is important that your butter is extremely soft.  I will actually leave my butter out overnight if I know ahead of time that I’ll be baking.  If it’s a last minute decision, I will dice the butter and pop it in the microwave to melt.  If you do this, it is important to let it cool before adding to your batter to prevent your batter from being runny.

Your eggs should be room temperature.  I take mine out when I’m starting to prepare my ingredients, but you can also quickly warm eggs to room temperature by placing in a bowl of warm water for 10-15 minutes.

When measuring your dry ingredients, especially flour, it is important to gently spoon the ingredients into the measuring cup (don’t use your measuring cup to scoop up the flour — that packs it in and can cause you to over measure).  If your cookies come out too flat, it’s likely the flour was under-measured.  Too thick, there’s too much flour.

Pistachio Cookies

AaronAuthorAaron

Yields48 Servings

 2 ¼ cups flour
 1 tsp baking soda
 1 tsp salt
 1 box instant pudding, pistachio flavor
 ¾ cup granulated sugar
 ¾ cup packed brown sugar
 2 large eggs
 1 tsp vanilla extract
 1 cup butter, softened (2 sticks)
 6 oz white chocolate morsels
 ¾ cup pistachios, chopped
 

1

Preheat oven to 375*.

2

Combine flour, baking soda, salt and pudding in medium bowl.

3

Cream butter, brown sugar, granulated sugar and vanilla extract.

4

Add eggs, beating well.

5

Gradually add in dry ingredients.

6

Fold in morsels and pistachios.

7

Drop rounded teaspoons onto baking sheets greased or lined with parchment paper.

8

Bake for 9-11 minutes or until golden brown.

9

Cool on baking sheet for 2 minutes before transferring to wire racks.

Ingredients

 2 ¼ cups flour
 1 tsp baking soda
 1 tsp salt
 1 box instant pudding, pistachio flavor
 ¾ cup granulated sugar
 ¾ cup packed brown sugar
 2 large eggs
 1 tsp vanilla extract
 1 cup butter, softened (2 sticks)
 6 oz white chocolate morsels
 ¾ cup pistachios, chopped

Directions

1

Preheat oven to 375*.

2

Combine flour, baking soda, salt and pudding in medium bowl.

3

Cream butter, brown sugar, granulated sugar and vanilla extract.

4

Add eggs, beating well.

5

Gradually add in dry ingredients.

6

Fold in morsels and pistachios.

7

Drop rounded teaspoons onto baking sheets greased or lined with parchment paper.

8

Bake for 9-11 minutes or until golden brown.

9

Cool on baking sheet for 2 minutes before transferring to wire racks.

Pistachio cookies

Tips:

You can bake immediately, or roll into logs and store in your fridge for up to a week prior to baking.

The secret to making these super rich, moist Pistachio Cookies is adding pudding mix to the batter. Changing the flavor of the pudding can also add some fun variety to your cookies.

I find the sweet spot for the perfect, soft cookie is 8min 45sec.

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