St. Pattys Pistachio Pudding (Printable)

Soft, chewy pistachio cookies with vibrant green hue and vanilla flavor perfect for festive occasions.

# 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)

# Directions:

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 Hints:

01 -
  • You get that perfect green hue naturally, no artificial dyes or weird aftertaste.
  • They're chewy in the center and set at the edges, which means they stay soft for days.
  • Real pistachio flavor actually comes through, unlike those neon-colored imitations.
02 -
  • Don't overbake these—the moment the edges look set, pull them out, even if the centers look slightly soft; they'll firm up as they cool and stay chewy instead of turning hard.
  • The spinach color deepens slightly during baking, so if you want a really vibrant green, add that extra tablespoon of spinach to the food processor and you won't taste it.
03 -
  • If your pistachio-spinach mixture looks too wet, add 2 tablespoons of extra flour to the dough to compensate.
  • Room temperature butter makes all the difference—if you forget to soften it, cut it into small cubes and let it sit for 15 minutes rather than microwaving it.
Go Back