Ingredients

The following ingredients have 12 Servings
  • 1 ⅔ cups all purpose flour
  • 3.4 ounces instant pistachio pudding mix (1 box)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter (softened)
  • 1 teaspoon clear vanilla extract
  • 1 egg (room temperature)
  • 1 cup white chocolate chips
  • ½ cup chopped pistachios
  • green or blue food color (optional)

Instruction

  • Whisk together flour, pudding mix, baking soda and salt. Set aside.
  • Cream sugars and butter together until light and fluffy.
  • Add in egg and vanilla and beat until well blended.
  • Gradually stir in dry ingredients. Add food color if desired for a deeper green.
  • Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
  • Preheat oven to 325°F.
  • Line cookie sheet with parchment paper or lightly grease.
  • Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
  • Bake for 12-14 minutes or just until they are set. If you see any brown, pull them out.
  • Remove from oven gently press a few white chocolate chips into the top of each cookie.
  • Let cool on baking sheet for several minutes before moving to a rack.
  • Store in an airtight container for up to 1 week.