St. Pattys Pistachio Pudding (Print Version)

Soft, chewy pistachio pudding cookies with a hint of vanilla and natural green coloring from spinach and pistachios.

# 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

# Method:

01 - Preheat the 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 are still soft.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The green color comes straight from real pistachios and spinach, so you can serve them without explaining artificial anything.
  • They're soft and chewy in the center with just enough structure to hold together, hitting that perfect texture sweet spot every time.
  • The whole thing takes less than 30 minutes from start to finish, making it ideal for last-minute celebration planning.
02 -
  • Don't overbake these out of nervousness—the center should genuinely look underdone at nine minutes, because carryover heat finishes the job and keeps them chewy.
  • The spinach is completely undetectable in flavor, but if you want an even deeper green, you can add another tablespoon without affecting the taste at all.
03 -
  • Room temperature ingredients mix together properly and create a more cohesive dough, so pull your eggs and butter out of the fridge 30 minutes before you start baking.
  • A food processor makes the pistachio-spinach blend infinitely easier than trying to mash it by hand, and finely ground pistachios distribute more evenly through the dough than larger pieces would.
Go Back