Ingredients

• 1 cup butter, softened

• 2/3 cup powdered sugar

• 1 large egg

• 1 tsp vanilla extract

• 3/4 tsp almond extract

• 1 (3.4oz) box instant pistachio pudding mix

• 2 cups all purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup mini chocolate chips

• 1 1/2 cups finely chopped pistachios

• 24 Hershey kisses

Instructions

1. PREP – Soften the butter to room temperature. Finely chop the pistachio’s and place them in a bowl (I used my ninja chopper vs a knife). Line a cookie sheet with silicon or parchment, or spray with cooking spray. Unwrap the Hershey kisses. Preheat oven to 350 degrees.

2. WET INGREDIENTS – In a large mixing bowl, cream the butter and powdered sugar till creamy. Beat in the egg, vanilla, and almond extract. 

3. DRY INGREDIENTS – in a separate bowl sift together the dry pudding mix, flour, baking powder, and baking soda. Slowly add to the creamed mixture and then fold in the chocolate chips. Stir till thoroughly combined.

4. FORM – Roll dough into 1 inch balls, then roll in the chopped pistachios. Place on baking sheets at least 2 inches apart.

5. BAKE – Bake at 350 for 10-12 minutes. Immediately press a chocolate kiss in the middle of each cookie.