Green Pistachio Delight - Cookies, Cookies, And More Cookies!

Green Pistachio Delight - Cookies, Cookies, And More Cookies!

September 12, 2018

While my passion may lay in cooking delicious meals and baking tasty treats, I still live the “American Dream” during the day by working the old 9-5.  Luckily my “9-5” is actually a 6-3 which gives me more time in the afternoon to work on coming up with new ideas and recipes to try.  And my job is always closed on Sundays so I have that guaranteed day to myself. But once in awhile there is an even rarer occurrence when both the wife and I both have off on Sunday.  

This past Sunday was one of those times; we decided to spend the time together and bake up some cookies for the week.  After debating over a couple ideas, we couldn’t decide on just one so doubled our efforts and went with two different kinds. To save time on all the measuring that comes with baking, we took liberties with shortcuts on each recipe with wondrous results. I have always liked the combination of pistachio and white chocolate together in a cookie.

At my old job, we made a pistachio white chocolate chip cookie and everyone clambered in to grab them while they could.  By cutting back on the flour in the recipe and subbing it with pistachio pudding mix, I was able to give these extremely moist cookies a nice green color to go with the theme. It is important to use CLEAR vanilla extract and restrain the use of brown sugar; deviating from those recommendations can muddy the color of the cookies.

Green Pistachio Delight Cookies

Time Required: 45 minutes 24 cookies


  • 1 ⅔ cups all purpose flour
  • (1) 3.4 oz box instant pistachio pudding mix
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup Cannabutter, softened (check here the easiest and best way to make Cannabutter)
  • 1 tsp CLEAR vanilla extract
  • 1 egg, room temp
  • 1 cup white chocolate chips
  • ½ cup chopped pistachios (optional)
  1. Sift together the flour, pudding mix, baking soda and salt.  Set aside.
  2. Using a hand or stand mixer, cream sugars and butter together until light and fluffy.
  3. Add in egg & vanilla; beat until well blended.
  4. Gradually stir in dry ingredients, about a third at a time.
  5. Fold in chocolate chips and pistachios.  Refrigerate dough for at least 30 minutes.
  6. Preheat oven to 325F; line cookie sheet with parchment paper or lightly grease.
  7. Scoop out rounded tablespoons of cookie dough (try to keep chocolate chips covered by dough so they don’t brown in the oven and keep a nice color) and place on prepared cookie sheet.
  8. Bake for 11-13 minutes or until just set.  If you see any browning, pull them out immediately.  They will finish cooking on the hot cookie sheet.
  9. Remove from oven and let cool on baking sheet for a few minutes before moving them to a wire rack.
  10. Store in a sealed container to preserve freshness; these cookies will remain moist for a very long time (if they last that long that is).

The second kind of cookie we decided to make was based on the idea of “dumptruck” desserts (otherwise known as “trash cookies” or “everything but the kitchen sink”).  When I was younger, I used to love the Hershey’s white chocolate cookies and cream bars.  That was my go to chocolate of choice back then before my palate refined to the taste of how delicious dark chocolate actually was.  Since we already had white chocolate chips for our other cookie recipe, the idea of using vanilla cake mix to cut back on measuring combined with crushed cookies was a winning combination.

Cookies N Cream CannaCheat Cookies

Time Required: 55 minutes 36 cookies


  • (1) vanilla cake mix (15.25 oz)
  • 8 TB Cannabutter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 2 cups crushed Oreo® cookies
  • ½ cup white chocolate chips
  • ½ cup milk chocolate chips
  1. Combine the cake mix, butter, egg and vanilla.  Beat until a soft dough forms.
  2. Add the cream cheese and beat again.
  3. Fold in the crushed cookies and both kinds of chocolate chips.  Refrigerate the dough for at least 30 minutes.
  4. Preheat the oven for 350F and grease cookie sheets.
  5. Scoop out approximately 36 tablespoon sized balls of dough. Place on prepared baking sheets.
  6. Bake for 9 minutes; do not over bake.  They will continue to cook as they cool.
  7. Cool on baking sheet for 2-3 minutes; remove to wire racks for cooling.
  8. Store in a sealed container to preserve freshness.

Recipe by Steven Wineke. Steven is a cooking enthusiast and avid tabletop game designer based in the Maryland/DC area.  His life and work experiences have given him a passion for food & drink, creating new kitchen concoctions along the way. Surpassing the traditional ideology of higher education, he prefers a more hands-on experience, learning from others around him.

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