Soft, chewy pistachio pudding cookies with natural green color and vanilla flavor, perfect for festive celebrations.
# Components:
→ 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 Steps:
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.
