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Pistachio & Chocolate Chip Cookies

Whip up a batch of the Leprechaun Cookies for St. Patrick's Day or enjoy them anytime. So delicious.
Course: Baking, catherines plates, chocolate chip cookies, cookies, Dessert, one bowl cookie batter, pistrachios, st patricks day
Cuisine: American, Irish
Author: Catherine's Plates

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.