Pistachio Dream Cookie Bars

This pistachio dream cookie bar recipe transforms a basic sugar cookie mix into a soft, nutty treat with a vibrant green hue that's perfect for holidays, parties, or anytime you want something special without spending hours in the kitchen.

I first made these for a St. Patrick's Day party and they disappeared faster than any other dessert on the table. The subtle nutty flavor paired with the soft cookie texture creates something truly irresistible.

Ingredients

• Unsalted butter: Softened to room temperature provides the rich base for these bars and ensures proper spreading in the pan
• Large eggs: Bind everything together while adding moisture for that perfect chewy texture
• Pistachio instant pudding mix: Gives these bars their signature flavor and beautiful green color without needing actual pistachios
• Sugar cookie mix: Saves tremendous time while still delivering homemade taste look for premium brands with real vanilla

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 375°F and allow it to fully preheat while you prepare the dough. This temperature is ideal for achieving golden edges while keeping the center soft and chewy. A properly preheated oven ensures even baking throughout.

Mix the Ingredients:

In a large mixing bowl, cream together the softened butter, eggs, and pistachio pudding mix until you achieve a smooth, uniform consistency. The mixture should be fluffy and light green throughout. Make sure no streaks of butter remain for the best texture in your finished bars.

Add the Sugar Cookie Mix:

Gradually incorporate the sugar cookie mix into your pistachio mixture, about one third at a time. Stir gently but thoroughly after each addition until a sticky, thick dough forms. The dough will be considerably stiffer than cake batter but softer than traditional cookie dough.

Prepare the Baking Sheet:

Thoroughly grease a 10 x 15-inch baking sheet, making sure to coat the corners and sides well. Using slightly damp fingers or a spatula, press the dough evenly across the entire pan. Take time to create a uniform thickness to ensure even baking.

Bake:

Place the pan in the center rack of your preheated oven and bake for 15-18 minutes. Look for light golden edges while the center remains soft. The bars will continue to set as they cool, so avoid overbaking which can dry them out.

Serve and Enjoy:

Once completely cooled, cut into squares or rectangles using a sharp knife. For the cleanest cuts, refrigerate for 30 minutes before slicing, then bring to room temperature before serving.

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The instant pistachio pudding is truly the magic ingredient here. I discovered this recipe when looking for a way to use up some pudding mix in my pantry, and it has since become one of my most requested desserts for potlucks and family gatherings.

Make Them Your Own

These cookie bars serve as a wonderful base recipe that you can customize to your preferences. Consider adding white chocolate chips, actual chopped pistachios, or a light drizzle of almond glaze on top after baking. The pistachio flavor pairs beautifully with these additions while still letting the main flavor shine through.

Storage Tips

Store these bars in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if stacking to prevent sticking. For longer storage, wrap individual bars in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature for about an hour before serving.

Perfect Pairings

These pistachio bars make a delightful accompaniment to coffee or tea. For a more decadent dessert experience, serve slightly warmed with a scoop of vanilla ice cream on top. The contrast between the warm, chewy bar and cold ice cream creates a memorable dessert that guests will rave about.

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This is a simple yet crowd-pleasing dessert that works for any occasion. Enjoy making it your own!

Frequently Asked Questions

→ Can I use a different flavor of pudding mix?

Yes! While pistachio gives these bars their signature flavor and color, you can substitute with vanilla, cheesecake, or white chocolate pudding mix for different variations. Just keep the same 3.4 oz measurement for proper consistency.

→ How should I store these cookie bars?

Store the pistachio cookie bars in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.

→ Can I add mix-ins to the cookie bar dough?

Absolutely! White chocolate chips, chopped pistachios, or dried cranberries make excellent additions. Fold in about 1/2 to 3/4 cup of mix-ins after combining all the other ingredients for extra texture and flavor.

→ How do I know when the bars are done baking?

The bars are done when the edges turn slightly golden brown but the center remains soft. Be careful not to overbake as they will continue to set as they cool. A toothpick inserted in the center should come out with a few moist crumbs.

→ Can I make these in a different size pan?

Yes, but you'll need to adjust the baking time. An 8×8-inch pan will produce thicker bars requiring longer baking time (20-22 minutes), while a 9×13-inch pan will yield slightly thinner bars with a shorter baking time (14-16 minutes).

→ What can I top these bars with?

These bars are delicious as is, but you can elevate them with a simple glaze made from powdered sugar, milk, and a drop of almond extract. Sprinkle chopped pistachios on top for extra crunch and visual appeal.