Description
These Pistachio Pudding Sugar Cookie Bars offer a delightful twist on classic sugar cookies by incorporating pistachio instant pudding mix for an extra moist and flavorful treat. Perfectly soft with a hint of nutty sweetness, these bars are easy to make and ideal for sharing at any occasion.
Ingredients
Scale
Ingredients
- 1/2 cup butter, softened
- 2 large eggs
- 3.4 oz pistachio instant pudding mix
- 1 package sugar cookie mix
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the cookie bars evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the softened butter, eggs, and pistachio pudding mix. Use an electric mixer to blend them together until the mixture is smooth and well incorporated.
- Add Dry Mix: Gradually add the sugar cookie mix to the bowl. Continue mixing with the electric mixer until a sticky dough forms, ensuring all ingredients are evenly combined.
- Prepare Baking Sheet: Grease a 10 x 15-inch baking sheet to prevent the cookie bars from sticking. Spread the sticky dough evenly over the surface, smoothing the top for uniform thickness.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Bake until the edges are golden brown and the top shows slight browning, indicating the bars are cooked through.
- Cool and Serve: Remove the cookie bars from the oven and allow them to cool completely on a wire rack before slicing into 12 bars and serving.
Notes
- Ensure the butter is softened for easier mixing and better texture.
- Do not overbake; the bars should be slightly soft when removed as they will firm up while cooling.
- Use a greased baking sheet to prevent sticking and help with easy removal.
- Customize by adding chopped pistachios on top before baking for extra crunch.
- Store in an airtight container to keep the cookie bars fresh for up to 5 days.
