You probably have figured out that I don’t bake that often, but when I do, I like to make something special. I am not the best at following directions, which is why I tend to stick with cooking and winging my own thing. I have been trying to bake a little bit more which has been so fun! In trying to find the perfect recipe for the cookie swap last month, I stumbled upon this adorable semi-homemade recipe from one of my favorite blogs, The Girl Who Ate Everything. I ended up choosing the Peppermint Pattie Cookies for the cookie swap, but still HAD to make these!
I think these semi-homemade cookies are adorable since they are red and green for Christmas 🙂
The cookies are chewy and soft, and really easy bake. Even I didn’t mess this one up!
Pistachio & Cranberry Cookies
Small Cookies make 3 Dozen
1 pouch Betty Crocker Sugar Cookie Mix (1lb, 1.5 oz)
1 box Pistachio Instant Pudding and Pie Filling Mix (4 serving box)
1/4 cup All-Purpose Flour
1/2 cup (1 stick) Unsalted Butter, melted
2 large Eggs
1/2 cup Roasted and Salted Pistachio nuts, chopped
1/2 cup Dried Cranberries
1. Preheat the oven to 350.
2. In stand mixer or large bowl, stir the cookie mix, unprepared pudding mix, and flour. Add the melted butter and eggs, stirring or mixing until incorporated. Add the pistachios and cranberries and mix well.
3. Drop by rounded spoonfuls onto a silpat or parchment lined cookie sheet. Flatten with the top of a spoon or your fingertips.
4. Bake for 10 minutes. *Note* DO NOT overbake these! They will lose their green color and won’t be chewy. They might not look done but take them out of the oven and let them cool, they will harden up a bit. I took mine out once the edges started to become golden brown just a bit.
5. Cool on a wire cooling rack completely. Enjoy!
Recipe slightly adapted from: The Girl Who Ate Everything