No Fuss Easy Bake Cranberry Pistachio Jello Cookies:
Let me preface this post by saying, I’m not Betty Crocker. In fact, I have three recipes that I go to on the regular: any form of pasta, my amazing vegan mashed potatoes (they are BOMB btw!), and a mean veggie burger. That’s about where it goes for me in the kitchen. I blame most of that on being so on the go that we rarely have a “home-cooked” meal. I haven’t had a lot of time in our almost 4 years of marriage to really get domesticated, but I’m hoping to change that in 2018!
So, when a group of my blogger friends wanted to do a cookie exchange post together… I called in the best of the best! My sweet friend Lindsey (her blog is Sparrows and Lilly and she is my soul sister), shared this recipe a few weeks ago. I made some tweaks, but I am obsessed with them. I try to be as plant based as possible, but I just had to make this recipe and getting away without the non-vegan ingredients just wasn’t possible with this one. So I made an exception.
- 1, 1lb package of sugar cookie mix
- 2 Eggs
- 1/4 Cup Almond Milk
- 1, 3.4 oz box of Instant Pistachio Pudding Mix
- 1/4 Cup Melted Butter (I used Earth Balance and it worked just fine!)
- 1/4 Cup Flour
- 1 cup dry roasted pistachios (chopped)
- 1/2 Cup white chocolate chips
- 1/2 cup dried cranberries (chopped)
- Preheat Oven to 350 F
- In a large bowl (if you have a KitchenAid Mixer… that works best), add sugar cookie mix, add pudding mix, and add flour. Mix Well!
- Melt butter and add butter and eggs into mixture and mix until blended.
- Add pistachios, white chocolate chips and cranberries. Continue to mix in the bowl (in the mixer I used setting 2)
- Drop spoonfuls onto a greased and wax paper lined baking sheet. Press them slightly to flatten.
- Bake for 7-10 minutes, check them regularly. Be sure not to overbake! Cooking these too long will cause them to turn brown, have the wrong texture, and they won’t be as yummy! I would recommend baking these to 9 minutes. I took mine out at 7 because I was scared they would overcook. If you make yours as large as mine, they can take the 9 minutes. For smaller cookies I would do 7 minutes.
- Allow to cool before removing them from the baking sheet. The pudding mix makes these super chewy. They need the cool time to set properly. Once cooled, place them in a sealed container! They won’t last long, trust me!Now make sure to check out Katie’s recipe! These cookies are just adorable!