Cranberry Pistachio Pudding Cookies
These Cranberry Pistachio Pudding Cookies are loaded with sweet, nutty flavor from pistachio pudding mix and tart, tangy dried cranberries. Soft, chewy, and so easy - these no-chill, no-fuss cookies will be a staple in your recipe box!
Servings: 20 -24
- 1 cup (2 sticks) unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2¼ cups all-purpose flour
- One box (One 3.4oz box) instant pistachio pudding powder just the dry mix
- 1 cup dried cranberries
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
In the bowl of a stand mixer, cream the butter, brown sugar and granulated sugar together with the paddle attachment for 1-2 minutes or until creamy and combined. Add in the eggs, one at a time, followed by the vanilla and almond extracts. Lastly, beat in the baking soda, salt, flour, and pistachio pudding mix slowly until incorporated into a soft dough. Fold in the dried cranberries.
Drop rounded Tablespoon-size balls of dough 1-2" apart on the baking sheets. Bake for 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets before serving.