Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pistachio pudding cookies with chocolate chips. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pistachio Pudding Cookies with Chocolate Chips is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Pistachio Pudding Cookies with Chocolate Chips is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have pistachio pudding cookies with chocolate chips using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pistachio Pudding Cookies with Chocolate Chips:

1. Get all purpose flour
2. Prepare baking soda
3. Make ready salt
4. Get unsalted butter, at room temperature
5. Prepare granulated sugar
6. Take brown sugar
7. Make ready large eggs, at room temperature
8. Prepare pistachio pudding mix
9. Get vanilla extract
10. Prepare semi-sweet chocolate chips
11. Prepare chopped pistachios

Instructions to make Pistachio Pudding Cookies with Chocolate Chips:

1. In a large bowl, whisk together the flour, baking soda and salt. Set it aside.
2. Either using a hand mixer or a stand mixer with the paddle attachment, beat the butter until it's creamy, about 1 minute. Then add in both the sugars, the eggs, the pudding mix and the vanilla extract. Once it's all combined, slowly add in the dry ingredients and mix until just combined.
3. Add in the chocolate chips and chopped pistachios and mix until those are incorporated. Cover the dough and chill in the fridge for at least 20 minutes (and up to 4 days). If you chill it for longer than 3 hours, then let it sit out at room temperature for about an hour before going ahead with the next step.
4. Preheat the oven to 350°F. Line a large baking tray with a silicone baking mat or parchment paper and set it aside.
5. Roll out the dough into balls, about 1.5 tbsp of dough per ball. Arrange them about 3 or so inches apart on the prepared baking tray.
6. Bake for 11-13 minutes, until the edges have started to brown lightly. The centers should still look very soft.
7. Allow the cookies to cool on the baking tray for about 5 minutes, then transfer the cookies into a wire rack to cool completely.
8. Store cookies in an airtight container at room temperature for up to 1 week.

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