Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, cream together the butter and both sugars using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides and bottom of the bowl as needed.
- Beat in the eggs one at a time, then add the vanilla extract and the instant pistachio pudding mix. Mix until combined. If you want a greener cookie, stir in a few drops of green food coloring.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix.
- Use a rubber spatula to fold in the white chocolate chips and chopped pistachios. You can reserve some chips and pistachios to press onto the tops of the dough balls before baking, if desired.
- Scoop dough into balls, about 2 tablespoons each. Place the dough balls about 2 inches apart on ungreased baking sheets. Bake for 10 to 15 minutes, or until the edges are just starting to turn golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to wire racks to cool completely.
Notes
Ensure you use the powder from an instant pistachio pudding box, not the prepared pudding. Any brand of instant pudding that is 3.4 ounces will work. Store uneaten cookies in an airtight container with wax paper between layers for up to 3 days at room temperature, or freeze for up to 2 months.