- 5
Ingredients
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 small package (3.4 ounces) pistachio flavored instant pudding mix
- 1 cup granulated sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs
- 2 tablespoons milk (preferably whole milk)
- 1 teaspoon pure vanilla extract
- 1/4 cup toasted walnuts or pecans, coarsely chopped
- 1 cup semi-sweet or milk chocolate chips
Preparation
Step 1
Preheat oven to 350 degrees F. Prepare 2 large baking sheets: lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
1.In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.
2.In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add walnuts and chocolate chips; stir to mix.
3.Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or just until cookies are set and edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Tip: An ice cream scoop is ideal for making uniform-sized cookies.