Ingredients

The following ingredients have 36 Servings
  • 2 1/4 cups all-purpose flour
  • 3.4 ounces instant pistachio pudding mix
  • 1 teaspoon baking powder
  • 1 cup unsalted butter (softened (2 sticks))
  • 8 ounces cream cheese (softened)
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semi sweet chocolate chips

Instruction

  • Combine the flour, pudding mix, and baking powder in a medium mixing bowl. Set aside.
  • In a large bowl, beat together the butter, cream cheese, and sugar until light and fluffy. Add the egg and vanilla and mix until smooth.
  • Gradually add the flour mixture to wet ingredients mixing until just combined.
  • Stir in chocolate chips using a rubber spatula.
  • Refrigerate the cookie dough for 1 hour.
  • Preheat our oven to 350 degrees F.
  • Use a cookie scoop to portion the dough and then roll into 1-inch balls. Place about 2-inches apart of a parchment paper or silicone mat-lined baking sheet.
  • Flatten the cookie dough balls slightly with the bottom of a glass. Don't squish them too much, just enough to flatten the top.
  • Bake for 10-12 minutes or until the bottom edges are lightly browned. Remove the cookies to a wire rack to cool completely.