St. Pattys Pistachio Pudding Cookies (Print Version)

Soft, chewy pistachio pudding cookies with natural green color and vanilla flavor, a festive treat for any occasion.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Pistachio Mixture

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

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract

→ Add-Ins

11 - 1/2 cup chopped pistachios
12 - 1/2 cup white chocolate chips, optional

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Blend 1 cup pistachios with baby spinach in a food processor until finely ground and vibrant green.
03 - Whisk together flour, baking soda, and salt in a medium bowl.
04 - Beat softened butter, granulated sugar, and brown sugar in a large bowl 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 the pistachio-spinach mixture into the wet ingredients until evenly combined.
07 - Gradually add dry ingredients to wet mixture, mixing just until incorporated.
08 - Fold chopped pistachios and white chocolate chips into dough if using.
09 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
10 - Bake for 9 to 11 minutes until edges are set and centers remain soft.
11 - Cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • They're naturally green without any artificial dyes, so you can feel good about what you're serving.
  • The pistachio flavor is genuine and sophisticated, making these feel fancy enough for a gathering but easy enough for a random Tuesday baking moment.
  • They stay soft and chewy for days in an airtight container, unlike most cookies that harden up.
02 -
  • The spinach is completely undetectable in flavor, but if you want an even deeper green, add an extra tablespoon—the taste stays neutral and the color gets richer.
  • Don't overbake these cookies; they should look slightly soft in the center when you pull them from the oven because they firm up as they cool, and that's what keeps them chewy instead of hard.
03 -
  • Room temperature ingredients mix together more smoothly and incorporate air better, so pull your butter and eggs out of the fridge about 30 minutes before you start baking.
  • If your food processor is loud or you don't have one, a blender works fine for grinding the pistachios and spinach, or you can even use a mortar and pestle if you're feeling meditative about it.
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