A unique twist on regular chocolate chip cookies.

Recipe Summary

Servings:
42
Yield:
7 dozen
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

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  • Sift flour, baking powder and salt. Cream butter and sugar. Add eggs, milk and vanilla. Add flour mixture until blended. Do not overmix. By hand, mix in pistachio pudding mix, chocolate chips and nuts (optional).

  • Shape by rounded teaspoonfuls into balls on sheet, about 2 1/2 inches apart. Flatten dough with dampened bottom of drinking glass. Bake for 8-10 minutes or until set. These cookies do not get very brown.

Nutrition Facts

143 calories; protein 2g 4% DV; carbohydrates 17.3g 6% DV; fat 7.8g 12% DV; cholesterol 20.5mg 7% DV; sodium 133.8mg 5% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/06/2007
I DECREASED FLOUR BY ONE CUP CND ADDED 1/2 TSP OF ALMOND EXTRACT. INSTEAD OF USING BAKING POWDER I USED 1 TSP. OF BAKING SODA. THEY WERE MOIST AND CHEWY THIS WAY. MY FAMILY GOBBLED THEM UP. THIS WAS A NICE VARIATION OF A BASIC CHOCOLATE CHIP COOKIE. Read More
(16)

Most helpful critical review

Rating: 2 stars
09/05/2003
The flavor was good but I should have trusted my instincts when measuring out the flour and baking powder thinking it was an awful lot. These came out the consistency of cake/muffins rather than a chewy or crunchy cookie and were just so dry that you needed milk with them. I may try again but changing the leavening/dry ingredients for a better texture for me. Otherwise the pistachio pudding was a great flavor twist. Read More
(5)
24 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
02/06/2007
I DECREASED FLOUR BY ONE CUP CND ADDED 1/2 TSP OF ALMOND EXTRACT. INSTEAD OF USING BAKING POWDER I USED 1 TSP. OF BAKING SODA. THEY WERE MOIST AND CHEWY THIS WAY. MY FAMILY GOBBLED THEM UP. THIS WAS A NICE VARIATION OF A BASIC CHOCOLATE CHIP COOKIE. Read More
(16)
Rating: 5 stars
12/22/2002
These are great cookies! They aren't the prettiest since they do have a green coloring but they sure are tasty!! This is a great recipe if you don't want an ordinary chocolate chip cookie. Read More
(9)
Rating: 4 stars
12/22/2007
These are such a nice addition to my Christmas Goodies list. They look so different from all the traditional stuff I make. I've made them half a dozen times. They are more cakelike than cookie. I think you could easily reduce the flour by 1/2 cup or add more milk to the batch. I also doubled the pistachio pudding amount and they were much more green. I like that better than adding coloring although that would work also. I always add nuts so there's more texture to them. Read More
(7)
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Rating: 5 stars
12/22/2003
A great find! This was a nice twist to the usual choc chip cookies. Reading the other reviews I decided to make half the batch with white chips and 1/2 with the usual choc chips. I didn't find them dry at all. For a more festive Christmas color I added a bit of greed food coloring. Definitely a keeper! Read More
(6)
Rating: 4 stars
12/17/2002
Very good and unique cookies! I substitued choc. chips with white chocolate chips which looked good with the green-tinted dough. These would be good for a St. Patrick's Day or Christmas party. Read More
(6)
Rating: 2 stars
09/05/2003
The flavor was good but I should have trusted my instincts when measuring out the flour and baking powder thinking it was an awful lot. These came out the consistency of cake/muffins rather than a chewy or crunchy cookie and were just so dry that you needed milk with them. I may try again but changing the leavening/dry ingredients for a better texture for me. Otherwise the pistachio pudding was a great flavor twist. Read More
(5)
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Rating: 2 stars
04/23/2010
The proportions of most of the ingredients are off. Not enough pudding mix (with respect to the rest of the ingredients) leaving the cookies barely coloured. Too much flour nuts and chocolate chips. Read More
(4)
Rating: 1 stars
01/03/2007
I reduced the flour as others suggested and I could see why the dough would barely mix. Even doing this these cookies turned out terrible. I will not be making these again! Read More
(4)
Rating: 4 stars
02/02/2009
These cookies are my fiance's favorite. He will not share with anyone. When I make these I reduce the flour to 2 1/2 cups & substitute french vanilla coffee mate for the milk. The added vanilla gives the cookies a richer flavor. Read More
(3)