1.67 cups all-purpose flour

1 box instant pistachio pudding mix (3.4 oz)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup light brown sugar

3/4 cup granulated sugar

3/4 cup unsalted butter, softened

1 teaspoon clear vanilla extract

1 large egg, room temperature

1 cup white chocolate chips

1/2 cup chopped pistachios

Green or blue food coloring (optional)

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In a bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt. Set aside.
In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 3–5 minutes).
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. If desired, add a few drops of food coloring for a fun green or blue hue.
Gently fold in the white chocolate chips and chopped pistachios until evenly distributed throughout the dough.
Cover the dough and refrigerate for at least 30 minutes to firm up.
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Using a tablespoon-sized scoop, place dough balls on the prepared baking sheet, spacing them a few inches apart.
Bake for 12–14 minutes, until the edges are set but the centers are still slightly underbaked. The cookies will firm up as they cool.
Press a few extra white chocolate chips onto the top of each cookie while they are still warm. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For a nut-free version, simply omit the chopped pistachios. The pistachio flavor will still come from the pudding mix.

You can substitute white chocolate chips with milk or dark chocolate chips for a different flavor.

If desired, add food coloring to match the occasion—green for St. Patrick’s Day or Christmas, or blue for a fun twist.

If you don’t have pistachios, substitute with almonds or walnuts or leave them out for a more traditional cookie.