Last week, I tried a 3-day juice cleanse. It was the hardest 8 hours of my life. I made it through the workday without coffee (because really, who drinks coffee without flavored creamer?) Half asleep for most of the day is not a way to live, or be productive. I downed 3 pre-packaged Blue Print juices before I couldn’t take it anymore. The green juice stank. It really made me mentally break down the process of inhaling before drinking out of a bottle because for the life of me I could not figure out how to drink it without wanting to vom. I still had the beet juice to look forward to [insert sick emoji here]. I made it through the entire workday before I got home and tore through the fridge and cupboards. Needless to say, that was the end of my juice cleansing days.

I partook in the juice cleanse on the premise that it would rid my body of toxins, fill me up on all the good-for-me stuff and help kick-start healthy living. Then I read the nutrition label and found that the green juice — the healthiest and stinkiest of the bunch — had 24 grams of sugar! Are you serious? Why wouldn’t I use those sugars on something much more worthy like … a Salted Pistachio Cookie. It would have been so much more fulfilling.

If you’re into juicing, I give you all the credit in the world. I’ve heard that juicing at home is more cost-effective and a little easier on the taste buds because you can pick and choose what you want in your green juice. Not all the Blue Print juices are bad. I will say that the Pineapple, Apple, Mint is my favorite and I’d happily drink that all day long. But that’s not really how it works.  

So about that much deserved Salted Pistachio Cookie…

Salted Pistachio Cookies

Salted Pistachio Cookies

Yield: About 20 cookies


  • 2 sticks unsalted butter
  • 1 can sweetened condensed milk
  • 1 box pistachio pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup chopped pistachios
  • 1/2 cup white chocolate chips


  1. In a standing mixer, beat together the butter and sweetened condensed milk until fluffy
  2. Add eggs, pudding mix and vanilla extract
  3. Beat until smooth
  4. Add flour, baking powder and salt and beat until smooth
  5. Stir in the white chocolate chips and chopped pistachios
  6. Spoon cookie mix onto a parchment lined baking sheet
  7. Bake for 12 minutes, it's okay if the bottom of the cookies are a little browned
  8. Remove from oven and allow to cool


Substitute 1 teaspoons rosewater for vanilla extract for a soft fragrant flavor

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