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Pistachio Pudding Cookie Bars Recipe

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4 from 53 reviews

  • Author: Amina
  • Total Time: 40 minutes
  • Yield: 12 servings

Description

Delight in the rich and nutty flavors of these Pistachio Pudding Cookie Bars. Made with pistachio instant pudding mix, buttery dough, and a generous amount of chopped pistachios, these bars are soft, moist, and packed with delightful texture. Perfect for a sweet snack or dessert, they bake to a golden brown with a light crisp edge and a tender crumb inside.

Ingredients

Pudding Mixture

  • 1 box pistachio instant pudding mix (3.4 oz box)

Wet Ingredients

  • 1 cup unsalted butter (Softened)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (Packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1/2 cup chopped pistachios (Plus extra for topping, optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper to ensure easy removal of the cookie bars after baking.
  2. Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a whisk or electric mixer to cream them together until the mixture becomes light, fluffy, and well combined.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the pistachio instant pudding mix, all-purpose flour, baking soda, and salt to distribute all the dry components evenly.
  5. Mix Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bars tender.
  6. Fold in Pistachios: Gently fold in the chopped pistachios, ensuring they are evenly dispersed throughout the dough.
  7. Transfer Dough to Baking Dish: Pour the cookie dough into the prepared baking dish, spreading it out evenly. Optionally, sprinkle extra chopped pistachios on top for a decorative and flavorful finish.
  8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
  9. Cool: Remove the baking dish from the oven and let the cookie bars cool inside the pan for about 10 minutes to set.
  10. Cut and Serve: Transfer the bars to a cooling rack to cool completely. Once cooled, cut into 12 equal bars and serve.

Notes

  • Do not overmix the batter after adding the dry ingredients to prevent tough cookie bars.
  • Make sure the butter is softened, not melted, for best creaming results.
  • Parchment paper helps to easily lift out the cookie bars without breaking.
  • You can store these cookie bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Feel free to add a sprinkle of sea salt on top before baking to balance the sweetness.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/pistachio-pudding-cookie-bars-recipe/