A few more weeks until St. Patrick's Day and you can never start making green treats too soon, can you? Don't answer that.
I got the idea for these at around 10:00 last Friday night. I went into the kitchen to make them and "oh no" I didn't have any pistachio pudding. I pulled on my boots and headed to the store. I thought it would be a quiet and peaceful trip, but surprisingly the store was still packed with people. Late shoppers.
20 minutes later . . . I was home making these amazing cookies. Then, by that time, it seemed too late to eat cookies, so I made the dough and refrigerated overnight.
They are soft and chewy and have a perfect pistachio and almond flavor. Creamy white chocolate chips are a perfect addition. I was thinking marshmallows might be delicious too! These were a hit in my house.
Pistachio Cake Mix Cookies
1 white cake mix
1 small box instant pistachio pudding mix
1/2 c. vegetable oil
3/4 tsp. almond extract, opt.
a few drops green food coloring, opt
1 1/2 c. white chocolate chips
Preheat oven to 350 degrees. Combine cake mix and pudding mix. Add the eggs, oil, almond extract and green food coloring. Mix the best you can using a hand mixer. If batter is too stiff, finish mixing with a wooden spoon. Stir in 1 cup of the white chocolate chips. Roll dough into 1'' - 1 1/2'' balls and place on a lightly greased baking sheet. Press 2 or 3 white chocolate chips into the top of each cookie. Bake for 10-12 minutes. Tops will be cracked and outside will be very slightly browned. Yield: about 2 1/2 dozen cookies.
Jenn's Notes: The dough is pretty greasy, but it tastes perfect once baked. I added four drops of green food coloring. I refrigerated my dough overnight and my cookies were done at 12-13 minutes.
Idea from: The Kitchen is My Playground