Pistachio Pudding Cookies

**Makes around 4 dozen

**Preheat oven 375*F.

Ingredients:

*1 cup Butter, room temperature

*1/2 cup Sugar

*1/2 cup Brown Sugar

*1 box 3.5 ounce Dry Instant Pistachio Pudding

*1 teaspoon Vanilla Extract

*1/2 teaspoon Almond Extract

*2 Eggs, rooms temperature

*2 and 1/4 cups All-purpose Flour

*1 teaspoon Baking Soda

*1/4 teaspoon Sea Salt

*1/2 cup Dark Chocolate Chips

*1/2 cup Green Crunchy Mint M&M’s

*3/4 cup Waffle Pretzels about 1/2 cup chopped, not smashed

Instructions:

In a stand mixer with paddle attachment, on medium-low speed, cream together the butter, sugar and brown sugar. Then add the pudding, vanilla, almond extract and eggs, adding 1 egg at a time until combined and then beat for 1 minute.

Sift together in a bowl the dry mixture; flour, baking soda and salt. Slowly add a third of the dry ingredients at a time to the creamed mixture mix just until combined.

Refrigerate the dough for 20 minutes. Then use a 1 tablespoon cookie scoop, scoop cookies onto a Silpat or Parchment Paper covered 1/2 baking sheet and bake for 8 to 10 minutes. Allow cookies to cool on cookie sheet before removing. Enjoy!

Recipe adapted from I Heart Naptime

Enjoy!

Lindy