Description
Delightful Pistachio Pudding Cookie Bars that blend soft, chewy cookie goodness with nutty, creamy pistachio flavor.
Ingredients
Scale
- 1/2 cupbutter, softened
- 2large eggs
- 3.4 ouncespistachio instant pudding mix
- 17.5 ouncesBetty Crocker sugar cookie mix
- 1/2 cupchopped pistachios (optional)
- 1/2 cupwhite chocolate chips (optional)
- Sprinkles (optional)
Instructions
- Preheat the oven to 375°F and prepare a 10×15 inch baking sheet by greasing it.
- Mix the pistachio pudding mix and sugar cookie mix in a large bowl.
- Cream the softened butter and eggs in a separate bowl until light and fluffy.
- Gradually mix in the dry mixture until a sticky dough forms.
- Combine the wet and dry ingredients until well mixed.
- Fold in any optional add-ons like chopped pistachios or white chocolate chips.
- Spread the dough evenly in the prepared baking sheet and bake for 10-12 minutes.
Notes
Store in an airtight container for up to a week.
Freeze for up to three months, wrapped tightly.
Don’t overbake; they should be soft in the center.
Allow to cool completely before cutting for cleaner slices.
Adjust the amount of pistachio pudding mix to taste.
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g