Tuesday, June 21, 2011

Cake of the Week: Pistachio Pudding Chocolate Chip Cookies

Thanks to the magical science of web analytics, I know what people search to get to Eat Run Read. And you know what warms my heart? This week, not one but two people asked the Google "is it ok to eat two or three cookies a day?" and found their way to my small corner of the interwebs.


Glorious.
(And the answer, of course, is YES!) 

 

If that was you, I'm so glad you're here today! Because I have another great cookie recipe to share: Pistachio Pudding Chocolate Chip Cookies. Don't be put off by the grassy color, many great foods are green (pesto, peas, mint chip ice cream, and green m&m's to name a few). These cookies would be perfect for St. Patrick's Day, or Earth Day...but really they're delish any day.


 

The addition of pudding powder makes the cookies light and a bit cakey. You can make pudding cookies with any flavor, most people usually use vanilla. The pistachio-ness is very faint, so I suggest adding chopped pistachios (and chocolate chips) to enhance the nuttiness. 

Pistachio Pudding Chocolate Chip Cookies (inspired by Two Peas and their Pod)
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

1 cup chopped pistachios

directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

1 comment:

  1. I recently discovered a pudding cookie recipe and they are THE best! They stay so soft for so long. Pistachio is a great idea.

    ReplyDelete