Pistachio Pudding Cookie

By srumbel

And the pudding keeps these cookies soft, forever…or until the last one gets eaten!

from shugarysweets.com

Ingredients

• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• 1 box (3.4oz) pistachio instant pudding mix
• 2 eggs
• 1 tsp vanilla extract
• 2 1/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup dried cranberries (craisins)
• 2 cup white chocolate morsels
• 1/3 cup pistachios, shells removed and chopped

Preparation

Step 1

Beat butter and brown sugar until creamy.
Mix in the pudding mix, eggs and vanilla extract.
Add flour, baking soda and salt, mix until combined.
Fold in cranberries, white chocolate and nuts.
Drop by tablespoon onto a parchment paper lined baking sheet.
Bake in a 350 degree oven for 11-13 minutes.

Makes 40 cookies.