St. Pattys Pistachio Pudding Cookies (Print version)

Soft, chewy pistachio pudding cookies with natural green color and hints of vanilla. Easy and festive treat.

# What You'll Need:

→ 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

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a food processor, blend 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 blend until evenly distributed throughout the wet mixture.
07 - Gradually add dry ingredients to 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 remain soft.
11 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Tips from the pros:

01 -
  • They're naturally green from actual pistachios and spinach, so no artificial dyes to feel guilty about.
  • Soft and chewy centers with just enough texture to feel homemade, ready in under 30 minutes from start to finish.
02 -
  • Don't skip blending the pistachios finely with spinach—chunky pieces won't distribute the green evenly, and you'll end up with spots of color instead of that gorgeous unified hue.
  • The spinach is invisible in taste but critical for color; if you want deeper green, add another tablespoon, not food coloring, because the flavor stays subtle and the whole point dissolves the moment you add artificial ingredients.
03 -
  • Chill the dough for 30 minutes if your kitchen is warm; it prevents excessive spreading and helps the cookies hold their shape.
  • Use a cookie scoop to make uniform sizes so they bake evenly—no more guessing at tablespoon-sized portions.
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