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    You are in: Home / Recipes / Pistachio Pudding Pancake Cookies Recipe
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    Pistachio Pudding Pancake Cookies
    Pistachio Pudding Pancake Cookies. Photo by Ladymedic

    Photo by Ladymedic

    3 Photos of Pistachio Pudding Pancake Cookies

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    Rate it! | Read 3 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Jen!'s Note:

    I had a leftover box of instant pistachio pudding mix, and I wanted to bake something. I thought: cookies. The only thing I had handy was pancake mix. Voila! These fluffy, tasty cookies were born.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Combine pancake mix, pudding mix, oil, and eggs until a dough is formed. Mix in the pecans.
    3. 3
      Shape into balls; I used a small ice cream scoop.
    4. 4
      Mix cinnamon and sugar. Roll each ball in this mixture until well coated.
    5. 5
      Place on an ungreased cookie sheet and flatten slightly with a fork.
    6. 6
      Bake for 8-9 minutes at 350 degrees until bottoms are a deep golden-brown.
    7. 7
      Enjoy!
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    Nutritional Facts for Pistachio Pudding Pancake Cookies

    Serving Size: 1 (461 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 119.3
     
    Calories from Fat 72
    60%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.2 g
    6%
    Cholesterol 29.0 mg
    9%
    Sodium 156.9 mg
    6%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.8 g
    3%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    instant pistachio pudding mix

    Detailed Nutrition Values About Nutrition Info

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