by Caitlin Saniga
- 3 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 small package (3.4 ounces) pistachio-flavored instant pudding mix
- 1 cup granulated sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoons pure vanilla extract
- 1/4 cup toasted pecans, coarsely chopped (Or maybe pistachios? Seems obvious.)
- 3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Prepare two large baking sheets: Lightly grease with shortening, or line with parchment paper or a non-stick baking mat.
In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.
In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add nuts and chocolate chips; stir to mix.
Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 15 minutes or just until cookies are set and edges are very lightly browned. Remove cookies from baking sheets with a spatula and place on a wire cooling rack to cool.
Makes about 5 dozen cookies.
Recipe adapted from: The Baking Pan
Photo: Caitlin Saniga
*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.