Pistachio 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
Scale
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
