Pistachio Pudding Pancake Cookies
Indulge in the soft, pillowy delight of Pistachio Pudding Pancake Cookies—a truly unique fusion of flavors that combines the fluffy charm of pancakes with the sweetness of cookies. These delectable treats get their vibrant flavor and moist texture from a secret ingredient: instant pistachio pudding mix. Studded with crunchy chopped pistachios and optional mini chocolate chips, every bite offers a balance of nutty richness and gooey sweetness. Quick and easy to make, this recipe involves a simple drop-style cookie method, baking to perfection in just 10 minutes. Perfect for a casual snack, a tea-time treat, or a fun addition to your cookie tray, these cookies are guaranteed to be a crowd-pleaser! Serve them with a glass of milk or coffee for the ultimate cozy pairing.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3.4 ounces instant pistachio pudding mix
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.25 cups milk
- 0.5 cups chopped pistachios
- 0.5 cups mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.
Fold in the chopped pistachios and mini chocolate chips (if using) with a rubber spatula until evenly distributed.
Using a tablespoon or cookie scoop, drop dollops of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked, but they will set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these Pistachio Pudding Pancake Cookies with a glass of milk or a cup of tea!
Nutrition Facts
Calories |
3609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 497.6 g | 181% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 268.7 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 318 mg | 24% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
