St. Pattys Pistachio Pudding (Printable)

Soft, chewy pistachio pudding cookies with natural green color and a hint of vanilla, ideal 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)

# 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 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 throughout.
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 Suggestions:

01 -
  • They're soft and chewy in the middle, not dry or crumbly like some pistachio cookies can be.
  • The natural green color comes from real pistachios and a whisper of spinach, so no weird artificial tastes creeping in.
  • They come together in 25 minutes flat, which means you can impress people without spending your whole afternoon baking.
02 -
  • Don't overbake these out of fear—that five-minute rest on the pan is crucial because they firm up more as they cool, and pulling them off too early makes them crumbly.
  • If your pistachio mixture isn't a vibrant green, add an extra tablespoon of spinach and pulse again, but taste a tiny bit first to make sure you're comfortable with it.
03 -
  • If you don't have a food processor, a high-powered blender works just fine for grinding the pistachios and spinach into that vibrant green mixture.
  • For a deeper, more dramatic green, swap the baby spinach for a tablespoon of frozen spinach that you've thawed and squeezed dry—the concentrated color is stunning.
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