Pistachio Pudding Sugar Cookie Bars
These bars can be stored in an airtight container at room temperature for up to one week. For a decorative touch, you can drizzle melted chocolate over the bars before serving. Feel free to adjust the quantity of pistachios based on your preference.
Equipment
- 1 oven
- 1 9x13-inch baking dish
- 2 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 parchment paper (optional)
Ingredients
- 1 box (3.4 oz) pistachio instant pudding mix
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped pistachios for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9x13-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, use an electric mixer to combine the softened butter and granulated sugar until creamy and light in color, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until combined.
- In another bowl, whisk together the flour, baking soda, salt, and pistachio pudding mix. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Pour the cookie batter into the prepared baking dish and spread it evenly using a rubber spatula.
- Sprinkle the chopped pistachios on top of the batter, pressing them slightly into the surface.
- Bake in the preheated oven for 25 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Allow the bars to cool in the baking dish for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, cut into 12 bars and serve.
Notes
These bars can be stored in an airtight container at room temperature for up to one week.
For a decorative touch, you can drizzle melted chocolate over the bars before serving.
Feel free to adjust the quantity of pistachios based on your preference.