Description
These Pistachio Pudding Sugar Cookie Bars are soft, chewy, and full of flavor with a unique pistachio twist. The bars are easy to make and perfect for any occasion.
Ingredients
1 box (3.4 oz) instant pistachio pudding mix
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped pistachios (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper or lightly grease it.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the pistachio pudding mix, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in the chopped pistachios (if using).
- Spread the dough evenly in the prepared baking dish, pressing it down to fill the pan.
- Bake for 20-25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before slicing into squares.
Notes
For chewier bars, avoid overbaking them.
For a nut-free version, omit the pistachios.
For an extra indulgent touch, add white or semi-sweet chocolate chips.
For a citrusy twist, add a teaspoon of lemon zest to the dough.
These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
These bars freeze well for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
