Creamy St. Patrick’s Pistachio Cookie Sandwiches – Easy Festive Dessert Recipe

Name: Creamy St. Patrick’s Pistachio Cookie Sandwiches
Prep time: 15 min
Cook time: 11 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1 box (3.4 oz / 96g) instant pistachio pudding mix (JELL-O brand preferred); 2 cups (240g) all-purpose flour; 1 tsp (5g) baking powder; 1/2 tsp (2g) baking soda; 1/2 tsp (3g) fine sea salt; 1/2 tsp (2.5ml) almond extract (optional); 1/2 cup (60g) chopped pistachios, lightly toasted; Green food coloring, optional; 4 oz (113g) cream cheese, softened; 1/4 cup (57g) unsalted butter, softened; 1 cup (120g) powdered sugar, sifted; 2 tbsp (15g) instant pistachio pudding mix; 2 tbsp (30ml) milk or cream; 1/4 tsp (1ml) almond extract (optional); Pinch of salt; 2 tbsp (20g) chopped pistachios (for rolling the edges); Festive sprinkles (optional)

Written by

mandy

Posted on December 14, 2025

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Dessert Recipes

December 14, 2025

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Picture this: you walk into the kitchen and catch a whiff of buttery pistachio magic swirling in the air. The oven’s warmth cozies up the whole house, and the sweet, nutty scent practically shouts, “It’s celebration time!” That’s the power of Creamy St. Patrick’s Pistachio Cookie Sandwiches. You know, there’s just something about that first bite—the crisp edges giving way to a soft, chewy center, all wrapped around a dreamy, pale green cream filling. The moment I tasted these for the first time, I was instantly hooked; it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

These cookie sandwiches are rooted in family tradition, inspired by those old-school pistachio pudding desserts my grandma used to whip up every March. Back when I was knee-high to a grasshopper, she’d let me sneak spoonfuls of the creamy filling as we waited for the cookies to cool. Years later, after stumbling across a forgotten box of pistachio pudding mix on a rainy weekend, I decided to relive those memories—only this time, sandwiched between two chewy cookies. Honestly, I wish I’d thought of it sooner because now my family can’t stop sneaking them off the cooling rack (and I can’t really blame them).

There’s pure, nostalgic comfort in every bite. They’re dangerously easy to make, too—perfect for St. Patrick’s Day parties, gifting to friends, or just brightening up your Pinterest cookie board. My kids love tucking them into lunchboxes, and I’ve brought them to more than one potluck where they disappeared faster than you can say “lucky shamrock.” After several rounds of “research” (you know, taste testing for science), these pistachio cookie sandwiches have become a staple for family gatherings, bake sales, and random Tuesdays that need a little cheer. They feel like a warm hug with a festive twist, and you’re going to want to bookmark this one for every March (and, honestly, for any time you crave a creamy, nutty dessert).

Why You’ll Love This Recipe

Let’s face it—cookie sandwiches are always a hit, but these Creamy St. Patrick’s Pistachio Cookie Sandwiches truly stand out. After testing dozens of batches (and I mean, a lot of green cookies!), I can vouch for their perfect balance of texture, flavor, and all-around festive fun. Whether you’re a seasoned home baker or just looking for a new holiday favorite, here’s why you’ll be coming back to this recipe again and again:

Quick & Easy: Comes together in about 30 minutes, so you can whip up a batch even on a busy weeknight or right before a party.
Simple Ingredients: No fancy ingredients or wild goose chases at specialty stores—this recipe keeps things simple and straightforward. Chances are, you already have most of what you need in your pantry.
Perfect for St. Patrick’s Day (and beyond): These cookies practically scream “festive!” with their lovely green hue and creamy filling. They’ll steal the show at any March celebration, but honestly, they’re delicious all year round.
Crowd-Pleaser: Kids, adults, neighbors—everyone lights up when you bring these out. They’re the first to disappear at any gathering.
Unbelievably Delicious: The pistachio pudding mix brings a subtle nutty depth, while the sandwich cream is smooth, fluffy, and not too sweet. Every bite is a little bit of heaven.

What makes these cookie sandwiches different? It’s all about the texture: slightly crisp edges, a perfectly chewy middle, and that cloud-like, pistachio cream. Using pudding mix in the dough is a game-changer, locking in moisture and that signature flavor. I also use a touch of almond extract for extra “wow” factor—trust me, it’s the secret you didn’t know you needed. And the filling? It’s silky, light, and pipes like a dream (or just spread it with a spoon, no judgment here!).

There’s something about these cookies that makes them more than just a sweet treat. They’re a little piece of comfort, a nostalgic throwback to childhood, and a playful nod to St. Patrick’s Day. They’re also a low-stress way to impress guests. Whether you’re baking for a crowd or just yourself, these Creamy St. Patrick’s Pistachio Cookie Sandwiches fit the bill—delicious, pretty, and packed with happy vibes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold pistachio flavor and a creamy, dreamy texture—no fuss, just festive fun. Most of these are pantry staples, with a few special touches for that signature St. Patrick’s Day flair. Let’s break them down:

For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened (adds richness and chew)
- 1 cup (200g) granulated sugar (for sweetness and crispy edges)
- 2 large eggs, room temperature (binds the dough)
- 1 box (3.4 oz / 96g) instant pistachio pudding mix (JELL-O brand preferred for best color and flavor)
- 2 cups (240g) all-purpose flour (King Arthur or Gold Medal work great)
- 1 tsp (5g) baking powder (for a bit of lift)
- 1/2 tsp (2g) baking soda (helps with spread)
- 1/2 tsp (3g) fine sea salt (balances out the sweetness)
- 1/2 tsp (2.5ml) almond extract (optional, but really amps up the nutty aroma)
- 1/2 cup (60g) chopped pistachios, lightly toasted (for texture and crunch)
- Green food coloring, optional (for a bolder St. Patrick’s Day look)
For the Creamy Pistachio Filling:
- 4 oz (113g) cream cheese, softened (Philadelphia is my go-to—smooth and tangy)
- 1/4 cup (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar (sifted for lump-free filling)
- 2 tbsp (15g) instant pistachio pudding mix (extra flavor and color)
- 2 tbsp (30ml) milk or cream (adjust for desired consistency; use dairy-free if needed)
- 1/4 tsp (1ml) almond extract (optional, for a little extra something-something)
- Pinch of salt (balances the sweetness)
For Finishing:
- 2 tbsp (20g) chopped pistachios (for rolling the edges)
- Festive sprinkles (totally optional, but fun for St. Patrick’s Day!)

Ingredient Tips: If you need a gluten-free version, swap the flour for your favorite 1:1 gluten-free blend (I’ve had success with Bob’s Red Mill). For a dairy-free filling, use plant-based cream cheese and butter. And if you can’t find pistachio pudding mix, you can use vanilla pudding and add a few drops of pistachio extract (though the color won’t be as vibrant).

In summer, swap in fresh chopped pistachios or try adding a bit of lemon zest for brightness. The best part? These ingredients are easy to find, and you can tweak them to suit your pantry or dietary needs.

Equipment Needed

Luckily, these Creamy St. Patrick’s Pistachio Cookie Sandwiches don’t require anything fancy. Here’s what you’ll want on hand:

Electric mixer or stand mixer – Makes creaming the butter and sugar a breeze. A sturdy wooden spoon works in a pinch, but your arm might get tired!
Mixing bowls – At least two (one for dough, one for filling). Glass or stainless steel work best for easy cleanup.
Baking sheets – I like using heavy-duty, light-colored sheets for even baking.
Parchment paper or silicone baking mats – Keeps cookies from sticking and makes cleanup quick.
Cookie scoop (1.5 tbsp / 22ml size) – Helps make uniform cookies, but a tablespoon works fine, too.
Cooling rack – Optional, but helps cookies cool evenly and stay crisp.
Offset spatula or butter knife – For spreading the creamy filling.
Piping bag and tip – If you want perfectly piped filling (I sometimes just use a zip-top bag with the corner snipped).

I’ve made these with a humble hand mixer from my college days and also with my trusty stand mixer—both work great. Don’t worry if you don’t have a cookie scoop; just portion with a spoon (rustic is still delicious!). And if you’re on a budget, parchment paper is your best friend for non-stick baking and easy clean-up.

Preparation Method

Prep Your Ingredients and Equipment (5 minutes):
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Set out butter, eggs, and cream cheese to soften.
- If using, toast pistachios in a dry skillet over medium-low heat until fragrant—about 2-3 minutes. Let cool, then chop.
Cream the Butter and Sugar (3 minutes):
- In a large mixing bowl, beat 1 cup (226g) softened butter with 1 cup (200g) sugar on medium speed until light and fluffy. This step helps your cookies bake up with lovely texture.
- Scrape down the sides as needed—creamed butter should look pale and a bit airy.
Add Eggs and Flavorings (2 minutes):
- Add 2 large eggs, one at a time, beating well after each addition.
- Mix in 1/2 tsp (2.5ml) almond extract (if using).
- Sprinkle in 1 box (96g) instant pistachio pudding mix and beat until fully combined. The dough will take on a festive green tinge—don’t worry if it looks a little sticky.
Combine Dry Ingredients (1 minute):
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 tsp (5g) baking powder, 1/2 tsp (2g) baking soda, and 1/2 tsp (3g) salt.
- Add dry ingredients to the wet mixture and mix on low speed just until no flour pockets remain. Don’t overmix—stop when you see a cohesive, slightly sticky dough.
Add Pistachios and Chill Dough (optional, 10 minutes):
- Fold in 1/2 cup (60g) chopped pistachios using a spatula. If dough feels very soft, chill for 10 minutes to make scooping easier.
- If you want a more vibrant green, add a drop or two of food coloring and mix gently.
Scoop and Bake Cookies (10-12 minutes):
- Using a cookie scoop or spoon, portion dough into 1.5-tablespoon (22ml) balls. Place on prepared sheets, spacing about 2 inches (5cm) apart.
- Bake for 9-11 minutes, until edges are set and just starting to turn golden. Centers might look a touch underdone—that’s perfect for chewy cookies!
- Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a rack to finish cooling.
Prepare the Creamy Pistachio Filling (5 minutes):
- In a medium bowl, beat 4 oz (113g) cream cheese and 1/4 cup (57g) butter until creamy and smooth.
- Add 1 cup (120g) powdered sugar, 2 tbsp (15g) instant pistachio pudding mix, 2 tbsp (30ml) milk, and 1/4 tsp (1ml) almond extract. Beat until light and fluffy, 1-2 minutes.
- If filling feels too thick, add extra milk 1 teaspoon at a time until spreadable but not runny.
Assemble the Sandwiches (5-7 minutes):
- Pair cookies of similar size. Spread or pipe about 1 tablespoon (15g) of filling onto the flat side of one cookie, then gently press another on top.
- Roll the edges in chopped pistachios or festive sprinkles for extra flair.
Final Touches:
- Refrigerate sandwiches for 15-20 minutes to set the filling (optional, but helps with clean slicing and stacking).
- Enjoy! Cookies are best the day they’re made, but they’ll keep well for several days.

Troubleshooting: If cookies spread too much, chill the dough a bit longer. If filling is too loose, add extra powdered sugar. For extra flavor, sprinkle a little sea salt on top before serving.

Cooking Tips & Techniques

Getting Creamy St. Patrick’s Pistachio Cookie Sandwiches just right is easy once you know these little tricks (learned from more than a few “oops” moments in my kitchen):

Don’t overmix your dough. Once the flour is in, mix just until combined. Overworking will make the cookies tough instead of chewy.
Chill if needed. If your kitchen’s warm or your dough feels sticky, a quick chill (10-15 minutes in the fridge) keeps cookies from spreading too much.
Watch the bake time closely. You want edges set and centers just barely done—they’ll finish setting as they cool. Overbaking means dry cookies, so trust your nose and eyes.
Use room temperature ingredients. Cold butter or eggs can lead to lumpy dough and uneven baking. If you forget, submerge eggs in warm water for a few minutes and microwave your butter in short bursts (careful not to melt it!).
Don’t skip the pudding mix. It keeps the cookies soft for days and gives that classic pistachio flavor. If you’re tempted to leave it out—don’t!
Customize the filling texture. For a thicker, “frosting” style center, use less milk; for lighter, pipeable cream, add a splash more.
Pipe or spread—your choice! I’ve piped with star tips for a fancy look and also just spread filling with a butter knife. Either way, they taste amazing.
Let cookies cool completely before filling. Otherwise, the cream melts and the sandwich goes wonky (learned that one the hard way).
Assemble right before serving for ultimate freshness. But these keep well, so don’t stress if you need to make them ahead.

My biggest personal lesson? Don’t rush the cooling step. Impatience = melty filling and sticky fingers (which, to be fair, isn’t the worst thing). Also, always taste a test cookie—purely for quality control!

Variations & Adaptations

One of the best things about these Creamy St. Patrick’s Pistachio Cookie Sandwiches is how easily you can make them your own. Here are a few favorite twists and tweaks:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve used Bob’s Red Mill and King Arthur with great results—no one noticed the difference!
Dairy-Free: Use vegan butter and dairy-free cream cheese in the filling. Substitute regular milk with almond or oat milk. The cookies turn out just as creamy and dreamy.
Chocolate Dipped: Melt 4 oz (113g) of good-quality dark or white chocolate and dip half of each sandwich for a decadent twist. Sprinkle with pistachios or gold sprinkles for extra flair.
Lemon-Pistachio: Add 1 tablespoon (6g) finely grated lemon zest to the dough for a fresh, springy flavor. Pairs perfectly with the nutty undertones.
Nut-Free: Omit pistachios and use sunflower seed butter in the filling. Swap almond extract for vanilla. You’ll still get that fun green color and festive vibe.
Mini Sandwiches: Make smaller cookies (use a teaspoon to scoop) for bite-sized treats—adorable for party platters or lunchboxes.

I once swapped in coconut extract for a tropical spin, and it was a big hit at our summertime family BBQ. Don’t be afraid to experiment—this recipe is forgiving and open to your own creative flair. Have fun with food coloring, mix-ins, and fillings. There’s no wrong way to enjoy a pistachio cookie sandwich!

Serving & Storage Suggestions

These Creamy St. Patrick’s Pistachio Cookie Sandwiches are best served slightly chilled or at cool room temperature, which helps the creamy filling hold its shape. Arrange them on a festive platter for St. Patrick’s Day, or stack a few in a bakery box tied with green ribbon for a sweet gift.

Pair with hot coffee, Irish cream lattes, or a cold glass of milk—simple pleasures that let the pistachio flavor shine. They’re also great alongside a scoop of vanilla ice cream for dessert (just trust me on this one).

For storage, keep cookies in an airtight container in the refrigerator for up to 5 days. If stacking, separate layers with parchment paper to prevent sticking. For longer storage, freeze sandwiches (wrapped individually) for up to a month. Thaw overnight in the fridge or at room temperature for 30 minutes before serving.

If you like your cookies extra soft, let them sit out for a few minutes before eating. The flavors deepen after a day, so making them ahead is totally fair game. Quick tip: these travel well for potlucks and lunchboxes—just keep them cool so the filling stays firm.

Nutritional Information & Benefits

Here’s a quick look at what you’re enjoying in each Creamy St. Patrick’s Pistachio Cookie Sandwich (estimated per sandwich):

Calories: ~230
Fat: ~12g
Carbohydrates: ~28g
Protein: ~3g
Sugar: ~16g

Pistachios are a star here—packed with healthy fats, fiber, and a hit of potassium. Using pudding mix keeps the cookies moist with less added fat than some recipes, and you can adjust sugar to taste. For those with allergies, note the presence of nuts, eggs, dairy, and gluten (see variations for swaps!).

I appreciate that these cookies offer a bit of wholesome nut protein and can be adapted for different diets. As with all treats, moderation is key, but a little pistachio goodness here and there is perfectly fine by me.

Conclusion

If you’re after a festive, creamy, and downright irresistible holiday treat, Creamy St. Patrick’s Pistachio Cookie Sandwiches are absolutely worth adding to your baking list. They’re simple to make, fun to share, and guaranteed to bring a smile to anyone’s face—kids, grown-ups, and leprechauns alike. Don’t be afraid to put your own spin on them; the recipe is flexible and made for creative twists.

Personally, I love these cookies for their happy color, nostalgic flavor, and the memories they bring back every March. They’ve become a family tradition, and I hope they’ll become one for you, too. If you give them a try, let me know in the comments—share your variations, your tips, or just a photo of your best cookie sandwich tower. Happy baking, and may the “luck of the Irish” be with you in every batch!

Frequently Asked Questions

How do I keep the filling from melting out of the cookie sandwiches?

Make sure both the cookies and the filling are cool before assembling. If your kitchen is warm, pop the filled sandwiches in the fridge for 15-20 minutes to set the cream before serving.

Can I make these Creamy St. Patrick’s Pistachio Cookie Sandwiches ahead of time?

Absolutely! They actually taste better as the flavors meld. Store them in an airtight container in the fridge for up to 5 days, or freeze for up to a month.

What if I can’t find pistachio pudding mix?

You can use vanilla pudding mix and add a few drops of natural pistachio or almond extract. The color will be less vibrant, but the flavor will be delicious.

Are these cookie sandwiches gluten-free?

The original recipe uses all-purpose flour, but you can substitute a 1:1 gluten-free baking mix. Just check your pudding mix for hidden gluten if you’re highly sensitive.

Can I use a different nut instead of pistachios?

Yes! Try chopped almonds or walnuts, or skip nuts entirely for a nut-free version. The cookies will still have a lovely festive color and creamy texture.

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