St. Pattys Pistachio Pudding Cookies (Print version)

Soft, chewy pistachio pudding cookies with a natural green color and real pistachio flavor.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon salt

→ Pistachio Mixture

04 - 1 cup shelled unsalted pistachios
05 - 1 tablespoon fresh baby spinach leaves

→ Wet Ingredients

06 - ¾ cup unsalted butter, softened
07 - ¾ cup granulated sugar
08 - ¼ cup packed light brown sugar
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract

→ Add-Ins

11 - ½ cup chopped pistachios
12 - ½ cup white chocolate chips (optional)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a food processor, blend 1 cup pistachios with baby spinach until finely ground and vibrantly green.
03 - In a medium bowl, whisk together flour, baking soda, and salt.
04 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
06 - Stir in the pistachio-spinach mixture until evenly combined.
07 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
08 - Fold in chopped pistachios and white chocolate chips if using.
09 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
10 - Bake for 9 to 11 minutes, or until edges are set and centers are still soft.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • Soft and chewy texture that melts in your mouth.
  • Natural green color from spinach, no artificial dyes needed.
  • Real pistachios add a rich, nutty flavor and crunch.
  • Simple ingredients and easy steps make it accessible for all skill levels.
  • Perfect for celebrating St. Patrick's Day with a festive twist.
02 -
  • Use a food processor to achieve a perfectly fine pistachio-spinach mixture that ensures vibrant color and smooth texture.
  • Beat the butter and sugars until light and fluffy to create tender cookies.
  • Do not overbake; remove cookies while centers are still soft for optimum chewiness.
  • Store cookies in an airtight container at room temperature to maintain freshness up to 5 days.
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