Description
These Pistachio Chocolate Chip Snowball Cookies are rich, buttery, and melt-in-your-mouth delicious! Made with pistachio pudding mix, mini chocolate chips, and a dusting of powdered sugar, these festive cookies are perfect for holiday baking, cookie swaps, and gift baskets.
Ingredients
Scale
Baking & Spices
- 1 1/2 cups All-Purpose Flour
- 1 package Pistachio Pudding Mix
- 3/4 cup Powdered Sugar, divided (for dough and dusting)
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 1/4 scant teaspoon Almond Extract
- 1/4 cup Mini Semi-Sweet Chocolate Chips
Dairy
- 3/4 cup Butter, softened
Instructions
1. Prepare the Dough
- In a large bowl, beat the butter, ½ cup powdered sugar, vanilla extract, and almond extract until smooth and creamy.
- Gradually add the pistachio pudding mix, flour, and salt, mixing until a soft dough forms.
- Fold in the mini chocolate chips until evenly distributed.
2. Chill the Dough
- Cover and refrigerate for at least 2 hours to firm up the dough.
3. Bake the Cookies
- Preheat oven to 350°F (175°C).
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until the bottoms are lightly golden.
4. Coat with Powdered Sugar
- Let the cookies cool for 5 minutes, then roll them in the remaining powdered sugar while still warm.
- Let them cool completely, then roll again for a snowy effect.
Notes
- Chilling the dough helps prevent spreading and enhances flavor.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze unbaked dough balls for up to 3 months—bake straight from frozen!