Mediocre Cookies with Pistachio Pudding & Dark Chocolate Chips

Ingredients

• 2¼ cups all-purpose flour (or almond flour for Gluten Free)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup butter, softened (or plant-based for Dairy Free)
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 (3.9 oz) package instant pistachio pudding mix (dry)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup dark chocolate chips
• ½ cup chopped pistachios (optional)

Instructions

1. Whisk flour, baking soda, salt, and pudding mix.
2. Beat butter and both sugars until fluffy (2–3 min).
3. Mix in eggs one at a time, then vanilla.
4. Add flour to butter in two additions. Stir until combined.
5. Fold in chocolate chips and pistachios.
6. Drop spoonfuls on parchment. Bake at 375°F for 9–11 min.
7. Cool 2 min on sheet, transfer to wire rack.

Notes

• Yield: ~36 cookies | Freezes well
• Pistachio pudding adds subtle nuttiness; dark chocolate keeps it balanced