Allergies: dairy, egg, wheat, gluten, nuts
A cookie for pistachio lovers, with a bit of a twist since it’s sprinkled with sea salt. They’re called pistachio pudding cookies, but there’s no actual pudding in them, only pudding powder in the dough. Pistachio pudding powder isn’t easily available in The Netherlands, but luckily I could buy it when we were in Germany. We usually visit Germany a few times a year, since it’s close by and we have family there.
For these cookies I used a recipe from Chocolate, chocolate and more, a lot of great recipes are on this blog. We liked these cookies so much, that I’m also selling them on my sales page. They’re not the only cookies on there, the others you can find on this overview blog.
The cookies had to bake 20 minutes instead of the 10-12 minutes mentioned in the recipe. For the brown sugar, I used cane sugar. Wasn’t in the recipe, but I chilled the dough and this worked out good.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you’re posting pictures on your socials.
Pistachio Pudding Cookies
1 sachet of Instant Pistachio Pudding Mix
1 cup butter (softened)
½ cup white sugar
½ cup cane sugar
½ teaspoon vanilla extract
2 cups flour
2 teaspoons baking soda
1 cup pistachios (shelled)
2 teaspoons sea salt
Cream butter, white sugar and cane sugar together. Add in eggs and vanilla one at a time and combine. In a separate bowl combine flour, baking soda and pudding mix. Add this to the wet ingredients and combine. Toss in the pistachios. Chill in the fridge.
With an ice cream spoon scoop heeps on a baking tray. Sprinkle them a bit with sea salt. Bake them in a preheated 160°C/325°F oven for 20 minutes. Let cool on a baking sheet for 5 minutes before removing to a rack to cool completely.
- Recipe source is Chocolate, chocolate and more.
- Enough for about 15 to 16 cookies.