Ingredients for Pistachio Pudding Pancake Cookies
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How to Make Pistachio Pudding Pancake Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine 2 cups pancake mix, 1 (3.4 ounce) package instant pistachio pudding mix, 1/3 cup vegetable oil, and 2 large eggs. Mix until a soft dough forms.
- Stir in 1/2 cup chopped pecans.
- Use a small cookie scoop (or a tablespoon) to form 1-inch dough balls.
- In a shallow dish, combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
- Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently flatten each cookie slightly with a fork.
- Bake for 8-9 minutes, or until the edges are lightly golden brown and the bottoms are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
6g
Carbs
3g
