St. Pattys Pistachio Pudding (Printable version)

Soft, chewy cookies with pistachios and vanilla, naturally green from spinach for a festive touch.

# 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 remain soft.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • Real pistachio flavor shines through without any of that artificial green food coloring aftertaste you normally dread.
  • The spinach is completely undetectable but makes the color happen naturally, which feels like kitchen magic.
  • Soft and chewy centers with just enough structure to grab off a plate—theyre somehow elegant and casual at once.
02 -
  • Overbaking these even by a minute turns them from chewy into crisp, so set a timer and check at 9 minutes the first time you make them.
  • The spinach genuinely doesnt register as a flavor at this quantity, but if youre convinced you taste something green, add an extra tablespoon and watch people still not notice while the color deepens.
03 -
  • Bring your eggs and butter to room temperature before you start; cold ingredients resist combining smoothly and create an uneven batter.
  • If you want a deeper green without adding more spinach flavor, process the pistachios extra fine so they contribute more pigment to the overall color.
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