St Pattys Pistachio Pudding Cookies (Print version)

Soft, chewy pistachio cookies with a natural green tint and hint of vanilla, perfect for festive occasions.

# What You 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:

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 you can actually taste what you're eating instead of chewing through dyes.
  • They're soft in the center but set enough at the edges that they don't fall apart when you pick them up—a textural sweet spot that's harder to find than you'd think.
  • Ready in 25 minutes start to finish, which means you can surprise people with homemade cookies without spending your entire day in the kitchen.
02 -
  • The spinach is truly invisible flavor-wise in this amount, but if you want a deeper green that still tastes like pistachios, add an extra tablespoon without worry.
  • Room temperature butter is not a suggestion—cold butter will give you spread-resistant dough that bakes into dense pucks instead of chewy cookies.
03 -
  • If your food processor struggles with nuts, pulse them in short bursts rather than running continuously, which can warm them and release oils that make them clump.
  • The white chocolate chips are optional but they add moisture and prevent the cookies from tasting too nutty if you're serving them to someone who might find pistachio overwhelming.
Go back