Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Cream the softened unsalted butter and granulated sugar in a large mixing bowl until light and fluffy.
- Gradually add the pistachio instant pudding mix and mix until fully integrated.
- Add the eggs one at a time, then fold in the all-purpose flour and salt until just combined.
- Fold in the chopped pistachios until evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes until the edges are lightly golden.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
For best results, use room temperature butter and avoid overmixing the batter. Store cookies in an airtight container at room temperature.