St. Pattys Pistachio Pudding Cookies (Printable)

Chewy pistachio pudding cookies with natural green coloring and a touch of vanilla for festive enjoyment.

# 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

→ 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

# 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 vibrant 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 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.

# Expert Suggestions:

01 -
  • They're naturally green—no food coloring drama, just real pistachios and a sneaky spinach trick that adds color without any detectable flavor.
  • Soft and chewy in the center with just enough structure to hold together, they stay fresh for days in an airtight container.
  • Easy enough for a weeknight baker but impressive enough to bring to a party or gift to friends.
02 -
  • The spinach is truly undetectable in flavor, but if you want a deeper, more vibrant green, add an extra tablespoon without worrying about taste—it just dissolves into the pistachio mixture.
  • Pulling them out when the centers still look slightly soft is the secret to chewy cookies; they firm up as they cool, and overbaking turns them into hard little hockey pucks.
03 -
  • Let your butter come to room temperature naturally while you prep the other ingredients; it creams better and incorporates air more effectively than cold butter.
  • If your pistachio-spinach mixture doesn't look vibrantly green, you likely need fresh pistachios—older ones lose their vibrant color and may taste slightly rancid.
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