Pistachio & Chocolate Chip Cookies
Whip up a batch of the Leprechaun Cookies for St. Patrick's Day or enjoy them anytime. So delicious.
Equipment
- measuring cups & spoons
- large mixing bowl
- electric hand mixer (or use stand mixer)
- 1 1/2 inch cookie scoop
- sheet pans lined with parchment paper
- wire rack and spatula
Ingredients
- 1 cup salted butter, softened
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tsp vanilla extact
- 1/2 tsp almond extract
- 3.4 oz box pistachio instant dry pudding & pie mix
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup shelled pistachios
- 1/2 cup green m&m's
- optional: green food coloring
Instructions
- Preheat oven to 375 degrees. Line cookie sheet pans with parchment paper.
- In a large mixing bowl cream together softened butter with both sugars for 2 minutes.
- Beat in eggs one at a time. Mix in both extracts and the pudding mix until just combined for 1 minute.
- Add in flour, baking soda, and salt. Mix until just combined. Batter with become thick due to the pudding mix. Just before it's combined, use a spatula to finish combining.
- Fold in chocolate chips, pistachios, and m&m's.
- Using a 1 1/2 inch cookie scoop drop dough onto lined sheet pans leaving space between. Press cookies down with a small piece of parchment to flatten.
- Bake cookies for 8-10 minutes until edges are slightly golden brown. Cool cookies on pans for a few minutes before removing them to a wire rack to finish cooling.