Pistachio and Chocolate Leprechaun Cookies
Ingredients
1 box (3.4 oz) pistachio instant pudding mix
2 ¼ cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1 cup semi-sweet chocolate chips
Optional for garnish: chopped pistachios, white chocolate drizzle, or rainbow sprinkles.
Instructions
Preheat oven and prepare baking sheet:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or lightly grease it.
Cream the butter and pudding mix:
In a large mixing bowl, combine the softened butter and pistachio instant pudding mix.
Beat with a hand mixer or stand mixer on medium speed until creamy and smooth.
Add the flour:
Gradually add the flour to the butter-pistachio mixture.
Mix until a soft dough forms.
Fold in chocolate chips:
Gently fold the semi-sweet chocolate chips into the dough until evenly distributed.
Shape the cookies:
Scoop tablespoon-sized portions of dough and roll them into balls.
Place them on the prepared baking sheet about 2 inches apart.
Optional: lightly press each cookie with your palm to flatten slightly.
Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
The centers may look soft, but they will firm up as they cool.
Cool:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
For extra pistachio flavor, add ½ tsp of pistachio extract if you have it.
You can sprinkle chopped pistachios on top before baking for added crunch.
Store in an airtight container for up to 5 days; they also freeze well.
