Description
Delicious snickerdoodle cookies with chocolate chunks and pistachios, perfect for any occasion!
Ingredients
Scale
- 1 package snickerdoodle cookie mix (17 oz.)
- 2 tablespoons all-purpose flour
- ½ cup salted butter (softened)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks
- ½ cup salted pistachios (shelled, roasted, chopped)
- Coarse salt (optional garnish)
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or lightly coat with baking spray.
- Remove and discard the cinnamon sugar packet from the cookie mix.
- In a large mixing bowl, whisk together the cookie mix and flour until combined.
- Add butter, egg, egg yolk, and vanilla extract. Beat with a hand or stand mixer until a soft dough forms.
- Stir in the chocolate chunks and chopped pistachios until evenly distributed.
- Using a 1½ tablespoon cookie scoop, scoop dough and place flat side down about 1-1½ inches apart on the prepared baking sheets.
- Bake 9-13 minutes, or until the edges are just golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Sprinkle with coarse salt if desired and serve warm or cooled.
Notes
- For best results, ensure butter is softened but not melted.
- Cookie dough can be refrigerated for up to 3 days before baking.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg