St. Pattys Pistachio Pudding (Printer-Friendly)

Soft, chewy cookies flavored with pistachios and vanilla, naturally green from spinach and packed with texture.

# 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 9–11 minutes, or until edges are set and centers remain soft.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The cookies are naturally green without any food coloring, which feels honest and a little bit magical.
  • You get real pistachio flavor throughout, not that faint almond-adjacent taste from extracts.
  • They're soft and chewy in the middle with just-set edges, which is that perfect texture sweet spot.
  • The spinach is completely invisible in taste but does all the heavy lifting for color and nutrition.
02 -
  • The spinach really does disappear flavor-wise when blended with the pistachios, but if you're skeptical, start with the recipe amount and add more next time—you can always go deeper with color without affecting taste.
  • Don't skip the cooling-on-the-sheet step; it's what keeps the centers chewy instead of letting them set hard and crumbly right away.
03 -
  • Soften your butter properly by leaving it on the counter for 30 minutes—you want it soft enough to dent with your finger but not greasy or warm.
  • The white chocolate chips are truly optional and the cookies are actually better if you're okay with less sweetness, so don't feel obligated to add them just because the recipe mentions them.
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