Pistachio Pudding Sugar Cookie Bars Recipe
Introduction
These Pistachio Pudding Sugar Cookie Bars offer a delightful twist on classic sugar cookies with the unique flavor and color of pistachio pudding. They’re soft, chewy, and perfect for a simple yet impressive treat any time of year.
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 pudding mix using an electric mixer until the mixture is smooth and well combined.
- Step 3: Gradually add the sugar cookie mix to the wet ingredients, mixing 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 to 12 minutes, or until the edges turn brown and the top begins to brown slightly.
- Step 6: Allow the cookie bars to cool completely in the pan before cutting into squares.
Tips & Variations
- For extra crunch, sprinkle chopped pistachios on top before baking.
- Swap the sugar cookie mix for a gluten-free version to accommodate dietary needs.
- Add a drizzle of white chocolate after cooling for added sweetness and visual appeal.
Storage
Store the bars in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the microwave to soften before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pudding flavor?
Yes, you can experiment with other instant pudding flavors like vanilla or butterscotch, but keep in mind it will change the flavor profile of the bars.
Do I need to chill the dough before baking?
Chilling is not necessary for this recipe since the dough is spread directly into the pan, but you can refrigerate it briefly if the dough feels too soft to handle.
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Pistachio Pudding Sugar Cookie Bars Recipe
- Total Time: 22 minutes
- Yield: 24 bars 1x
Description
These Pistachio Pudding Sugar Cookie Bars combine the rich flavors of pistachio instant pudding with classic sugar cookie dough to create a soft, chewy, and delicious treat. Perfect for dessert or a sweet snack, they are easy to prepare and baked to golden perfection.
Ingredients
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
- Prep: Remove all ingredients from the refrigerator to allow the butter to soften and preheat your oven to 375°F (190°C).
- Mix Wet Ingredients: In a large mixing 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, continuing to blend until a sticky dough forms.
- Prepare Pan: Grease a 10×15 inch baking sheet thoroughly to prevent sticking, then spread the dough evenly across the pan using a spatula or your hands for an even layer.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly browned and the top just begins to brown.
- Cool and Serve: Remove from oven and allow the cookie bars to cool completely in the pan before cutting into bars for serving.
Notes
- Be sure not to overbake to keep the cookie bars soft and chewy.
- Make sure butter is softened to room temperature for easier mixing.
- These bars can be stored in an airtight container for up to 5 days.
- For a nuttier texture, add chopped pistachios on top before baking.
- Use a greased or parchment-lined pan to ensure easy removal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio pudding cookie bars, sugar cookie bars, easy dessert bars, pistachio dessert, quick cookie bars
