Ingredients
Scale
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pistachios
- ~36 Hershey’s Kisses (1 per cookie)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the pistachio pudding mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Fold in the chopped pistachios.
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Remove from oven and immediately press a Hershey Kiss into the center of each cookie.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Cool cookies on racks to prevent sogginess; store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian