St Patricks Day Pistachio Cookies
Celebrate the luck of the Irish with these festive St. Patrick’s Day Pistachio Cookies, a perfect blend of nutty indulgence and vibrant green cheer! These soft and chewy cookies feature instant pistachio pudding mix for a unique flavor boost and a touch of green food coloring for holiday flair. Loaded with crunchy chopped pistachios and creamy white chocolate chips, every bite offers a delightful mix of textures and tastes. Easy to prepare in just 15 minutes, they bake to perfection in under 10, making them an ideal treat for St. Patrick’s Day parties, potlucks, or a fun family activity. With their irresistible flavor and eye-catching green hue, these cookies are sure to be the star of your dessert spread.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 2.25 cups All-purpose flour
- 1 3.4 oz box Instant pistachio pudding mix
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 5 drops Green food coloring (optional)
- 0.75 cup Shelled pistachios, chopped
- 0.75 cup White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract to the butter mixture. Beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the green food coloring (if using) to give the dough a festive green hue.
Fold in the chopped pistachios and white chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or a spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
5854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.6 g | 398% | |
| Saturated Fat | 166.2 g | 831% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 3999 mg | 174% | |
| Total Carbohydrate | 729.5 g | 265% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 464.7 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 621 mg | 48% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2454 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
