Pistachio Chocolate Chip Cookies:
adapted from Betty Crocker via The Girl Who Ate Everything
1 pouch (17.5 ounces) Betty Crocker Sugar Cookie Mix
1 box (3.4ounces) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, roughly chopped
1/2 cup Semisweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated. (You really do want to add the ingredients in the order stated here, if not, the dough kind of comes out weird! Also, I lazily cut the melted butter into the dry ingredients - like with a pie crust - before adding the eggs)
Add pistachios and chocolate chips and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes. Don't overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes.
Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
http://gonnawantseconds.blogspot.com/2011/03/pistachio-chocolate-chip-cookies.html
adapted from Betty Crocker via The Girl Who Ate Everything
1 pouch (17.5 ounces) Betty Crocker Sugar Cookie Mix
1 box (3.4ounces) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, roughly chopped
1/2 cup Semisweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated. (You really do want to add the ingredients in the order stated here, if not, the dough kind of comes out weird! Also, I lazily cut the melted butter into the dry ingredients - like with a pie crust - before adding the eggs)
Add pistachios and chocolate chips and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes. Don't overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes.
Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
http://gonnawantseconds.blogspot.com/2011/03/pistachio-chocolate-chip-cookies.html
LOVE these cookies, and this recipe looks better than the one I have. Can't wait to try it!
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