These Cranberry Pistachio Pudding Cookies are easy to make and they just melt in your mouth. These are always a huge hit at a cookie exchange!
Keyword Cookies, cranberry, holiday
Prep Time 15minutes
Cook Time 10minutes
Cooling Time 45minutes
Total Time 1hour10minutes
Author Adapted from Betty Crocker
117.5 oz. pouch Betty Crocker Sugar Cookie Mix
1box3.9 oz. pistachio instant pudding and pie filling mix
2-3drops green food coloringoptional
1cupdry roasted and salted pistachio nutschopped
½cupwhite chocolate chips
Move oven rack to middle position and preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or nonstick silicone baking mats; set aside.
In a large bowl whisk together cookie mix, pudding, flour, and salt. Add melted butter and eggs and stir with wooden spoon until combined. If using add in food coloring, one drop at a time until the desired color is reached. Add pistachios, cranberries, and white chocolate chips and mix until evenly distributed.
Use a 1-tablespoon scoop to scoop dough onto prepared baking sheets. Bake for 8-10 minutes or until just set around the edges. They will not look done but take them out and let them sit on the pan for about 5 minutes.