pistachio chocolate chip cookies

So... I made you cookies. GREEN cookies. You're cool with that, right? I sure hope so! Because these little cookies are seriously yummy! Yes, they're green, but they are deliciously sweet and full of pistachio and chocolate flavor. What I don't understand is why pistachios are generally ignored in the foodie world, especially in desserts. Everyone goes crazy for almonds and walnuts and pecans, but does anybody ever pay any attention to these poor lil green guys? Nope! Delicious but totally underrated. The Baking Fairy to the rescue!

Remember that one time I made chocolate chip cookies and snuck pudding mix in the dough? Well, I did it again! It was to boost the pistachio flavor, of course, but I also couldn't resist the thought of cute little green cookies. 🙂 These delicious bites were fun to make, and I imagine this would be a great dessert to make with any child! The pudding mix itself is white until it's added to the dough, so imagine the surprise when the cookies turn a different color! What can I say, I'm a nanny and I can't even help myself.

These bake up cute and fat like little snowballs, which keeps the inside soft and doughy. Oh, and FYI, this dough is INSANE. Smooth, buttery dough, little semisweet chocolate chips, and crunchy pistachios. Texture heaven, and the taste is out of this world! You really need to try these to believe them. Just get over the fact that they are grinch cookies, and you will most definitely be rewarded. Yum.

Pistachio Chocolate Chip Cookies
Adapted from my White Chocolate Macadamia Chip Cookies
Yields: 3 dozen cookies

1 cup {2 sticks} unsalted butter, softened
½ cup white sugar
½ cup light brown sugar
1 box sugar-free pistachio pudding mix
2 eggs
2 ½ cups white all-purpose flour
1 heaping teaspoon baking soda
½ teaspoon salt
1 cup shelled pistachios
1 cup mini chocolate chips

Preheat oven to 350F {using convection if possible}, and line two cookie sheets with parchment or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and creamy. Add in the eggs, vanilla, and pudding mix, and beat until fluffy. Add in the flour, baking soda, and salt, and mix gently until just combined. Stir in the pistachio nuts and mini chocolate chips. 
Scoop cookie dough onto the prepared baking sheets by the tablespoon, fitting 12 per pan. Bake for 10-12 minutes, rotating pans halfway through. When finished, let the cookies cook on the pans for a few minutes, then transfer to a wire rack to finish cooling. Enjoy warm!