St Pattys Pistachio Pudding Cookies (Printer-Friendly)

Soft, chewy pistachio cookies with natural green color and vanilla notes, perfect for festive gatherings.

# 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 for natural green color

→ 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

# Step-by-Step Guide:

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 -
  • They're naturally green without a drop of artificial dye, which feels like a small rebellion against those neon-bright desserts.
  • The pistachio flavor is nutty and real, not overpowered by vanilla or sugar, so you actually taste what you're eating.
  • These come together in under 30 minutes, and watching the dough turn that gorgeous emerald color never gets old.
02 -
  • The spinach really does disappear flavor-wise, but if you want a deeper green, add an extra tablespoon without any worry about taste.
  • These cookies will look soft when they come out of the oven, and that's exactly right—they firm up as they cool and stay chewy instead of turning hard and brittle.
03 -
  • If you don't have a food processor, a blender works, but pulse gently to avoid turning the mixture to powder too quickly.
  • Brown butter instead of regular butter elevates these cookies into something even more special, adding a subtle nuttiness that complements the pistachios beautifully.
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