This Pistachio Pudding Cookies formula is an attendant without a doubt! The expansion of hacked pistachios and white chocolate chips make these simple treats an overwhelming treat!
I have never truly been a pistachio young lady. I mean I do appreciate the infrequent nut, however I by and large could never pick a pistachio seasoned thing. Be that as it may, these treats have changed my mind. Glory be.
I even gotten a few pistachios to toss into the treats… Actually I purchased effectively shelled pistachios for these treats, yet oh dear, when I went to the pantry to get said pistachios, they were absent, with just the shelled assortment gazing back at me.
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Ingredients:
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 (4 servings) box Instant Pistachio Pudding
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups flour
- 1/2–3/4 cup chopped pistachio nuts
- 1 cup white chocolate chips
Instructions:
- Preheat oven to 350°
- Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In bowl of stand mixer beat butter and sugar together until light and fluffy, about 2 minutes.
- Add in eggs and beat until combined, scraping sides of bowl as necessary.
- Add in pistachio pudding and mix well, until incorporated, again, scraping sides as necessary.
- Add salt and baking soda and mix, followed by flour. Beating on low speed until combined.
- Stir in chopped nuts and white chocolate chips.
- Drop by heaping tablespoon (or cookie scoop) on lined baking sheet 2 inches apart.
- Bake for 9-10 minutes until edges are beginning to golden and top are just set.
- Allow to cool on rack for a few minutes before transferring to a wire rack to continue cooling.
For more detail : bit.ly/2RH0KvP
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