Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the flour, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, beat the butter and sugars with an electric mixer on medium speed until the mixture is light and fluffy, which will take several minutes. Scrape down the sides and bottom of the bowl as needed.
- Beat in the eggs and vanilla extract until combined. Then, beat in the dry pistachio pudding mix. If you want a greener color, mix 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 gently stir 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.
- Shape the 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 just begin 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
Make sure you use the powder from the instant pistachio pudding box, not the prepared pudding. Any brand of instant pistachio pudding that is 3.4 ounces will work. Store uneaten cookies in an airtight container, separated by wax paper, for up to 3 days. For longer storage, freeze them in the same way for up to 2 months.