Description
These Pistachio Pudding Sugar Cookie Bars combine the rich, nutty flavor of pistachios with the sweetness of classic sugar cookies, enhanced by a creamy pistachio pudding mix for extra moisture and taste. Perfectly soft and chewy with a slight crunch from the chopped pistachios, these bars are an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 box pistachio instant pudding mix (3.4 oz box)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chopped pistachios (plus extra for topping, optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper to prevent sticking and allow easy removal of the cookie bars.
- Cream butter and sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a whisk or electric mixer to beat them together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add eggs and vanilla: Add the eggs and vanilla extract into the creamed butter and sugars. Mix well until fully incorporated and the batter is smooth.
- Mix dry ingredients: In a separate bowl, whisk together the pistachio instant pudding mix, all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt throughout the flour mixture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bars tender.
- Fold in pistachios: Gently fold in the 1/2 cup chopped pistachios to evenly distribute nutty flavor and texture throughout the dough.
- Transfer to baking dish: Pour the cookie dough into the prepared baking dish and spread it evenly using a spatula. Optionally, sprinkle extra chopped pistachios on top for added crunch and visual appeal.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool bars: Remove from the oven and allow the bars to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely to room temperature.
- Slice and serve: Once fully cooled, cut the cookie bars into 12 equal-sized pieces. Serve immediately or store in an airtight container for later enjoyment.
Notes
- For easier removal, line your baking dish with parchment paper extending over the sides.
- Do not overmix the dough to keep the bars tender and chewy.
- Use unsalted butter to better control the salt level in the bars.
- Chilling the dough for 15-20 minutes before baking can help prevent spreading, if desired.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: top with a light dusting of powdered sugar before serving for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 260 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: pistachio pudding, sugar cookie bars, pistachio cookie bars, easy dessert bars, nutty cookie bars, holiday dessert
