St Pattys Pistachio Pudding Cookies (Printable)

Soft, chewy pistachio pudding cookies with natural green color and vanilla, ideal for festive gatherings.

# 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 Make It:

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 -
  • The natural green color comes from real pistachios and spinach, so there's zero artificial dye and actual flavor to match the looks.
  • These cookies are chewy in the middle with just-set edges, which means you can pull them off the cooling rack and eat one warm without guilt.
  • They come together in less than half an hour, making them perfect for last-minute holiday baking or when you want something showstopping without the stress.
02 -
  • White chocolate chips contain cocoa butter but no cocoa solids, so they can burn easily if your oven runs hot; if you notice them browning too quickly, pull the cookies out a minute early.
  • The spinach truly is invisible in these cookies—it's there only for color—so don't be shy about adding an extra tablespoon if you want a deeper, more forest-green shade.
  • These cookies continue to cook slightly from residual heat even after you pull them out, so they'll firm up a bit more as they cool; underbaking them slightly is actually the goal here.
03 -
  • The moment your dough comes together, stop mixing; a light hand at the end is what separates chewy cookies from tough ones.
  • If your pistachio-spinach mixture seems dry when you're blending it, resist the urge to add liquid; the natural oils in the pistachios will release as they process, and forcing moisture in will make the dough greasy.
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