Pistachio Pudding Sugar Cookie Bars Recipe
Introduction
Pistachio Pudding Sugar Cookie Bars are a delightful twist on classic sugar cookies, featuring a subtle nutty flavor and extra moist texture from pistachio pudding. These bars are easy to make and perfect for sharing at any gathering or enjoying as an everyday treat.
Ingredients
- 1/2 cup butter, softened
- 2 large eggs
- 3.4 ounces pistachio instant pudding mix
- 17.5 ounces Betty Crocker sugar cookie mix
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large bowl, cream together the softened butter, eggs, and pistachio instant pudding mix using an electric mixer until smooth and well combined.
- Step 3: Gradually add the sugar cookie mix to the wet ingredients and blend until a sticky dough forms.
- Step 4: Grease a 10×15 inch baking sheet and spread the dough evenly across the pan.
- Step 5: Bake for 10-12 minutes, or until the edges are golden brown and the top starts to brown slightly.
- Step 6: Allow the bars to cool completely before cutting into squares.
Tips & Variations
- For added texture, sprinkle chopped pistachios on top before baking.
- Use a non-stick spray or line the pan with parchment paper for easier removal.
- To amplify the pistachio flavor, add a few drops of almond extract to the dough.
Storage
Store the cooled cookie bars in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to one week. To reheat, warm them in the microwave for 10-15 seconds to refresh the soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cookie mix instead of sugar cookie mix?
Yes, you can substitute another type of cookie mix, but it may slightly change the flavor and texture of the bars.
Is it necessary to use pistachio instant pudding mix?
The pistachio pudding mix is key for the unique flavor and moistness, but if unavailable, you can try vanilla or white chocolate pudding mix for a different taste.
PrintPistachio Pudding Sugar Cookie Bars Recipe
These Pistachio Pudding Sugar Cookie Bars combine the rich, buttery flavor of classic sugar cookies with the nutty, creamy taste of pistachio pudding for a delightful twist on a traditional favorite. Perfectly chewy with a subtle hint of pistachio, these bars are easy to make and ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup butter, softened
- 2 large eggs
- 3.4 ounces pistachio instant pudding mix
Dry Ingredients
- 17.5 ounces Betty Crocker sugar cookie mix
Instructions
- Prep: Preheat your oven to 375°F (190°C) and grease a 10×15 inch baking sheet to prevent sticking.
- Mix Wet Ingredients: In a large bowl, use an electric mixer to cream together the softened butter, eggs, and pistachio instant pudding mix until the mixture is smooth and well combined.
- Make Dough: Gradually add the Betty Crocker sugar cookie mix to the wet ingredients and blend until a sticky dough forms.
- Prepare Pan: Spread the dough evenly into the greased 10×15 inch baking sheet, smoothing the top with a spatula or your hands.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are brown and the top starts to develop a light golden color.
- Cool and Serve: Remove from the oven and allow the cookie bars to cool completely in the pan before cutting into squares or bars.
Notes
- Ensure butter is softened to room temperature for easier mixing.
- Do not overbake to maintain chewy texture.
- For extra pistachio flavor, consider sprinkling chopped pistachios on top before baking.
- Store cooled bars in an airtight container at room temperature for up to 3 days.
Keywords: pistachio pudding, sugar cookie bars, easy cookie bars, pistachio dessert, quick cookie dessert
