Ingredients:
1 cup butter, room temperature
¼ cup brown sugar (I use ½
cup)
¼ cup white sugar
2 (3.4ounce) package instant Pistachio
Pudding mix
2 ¼ cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla or vanilla
paste
1 or 2 drops green food
coloring (optional)
1/4 teaspoon salt
2 cups chopped pistachios or
Macadamia nuts
1 cup milk chocolate
chips
1 cup white chocolate chips
Directions:
Preheat oven to 350
degrees.
Combine flour, baking soda,
and salt in a small bowl and set aside. Cream together butter and sugars.
Beat in pudding mix until blended. Add the eggs, vanilla and food
coloring(optional). Mix well. Add the flour mixture and mix to
combine. Stir in pistachios or macadamia nuts and chocolate chips.
Place golf ball sized dough
balls on a cookie sheet . Bake at 350
degrees for 13 minutes (rotating after 7 minutes). Do not over-bake! Let
cookies cool for 5 minutes on cookie sheet before moving to a cooking rack.
Store in air-tight container (I suggest doing this while they're still a little
warm if you like your cookies on the chewy side)
Ingredients |
Adding Eggs, Vanilla to the sugar and butter cream |
Bowl of Dough |
Ready to Bake |
Cooling |
Ready to Eat |
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