Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix in the pistachio pudding mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the white chocolate chips and chopped pistachios if using.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
* Do not overbake. The cookies should look slightly underdone in the center when removed from the oven.
* White chocolate pairs especially well with pistachio flavor, but milk or dark chocolate chips can also be used.
* For extra pistachio flavor, add a few drops of pistachio extract.
* Store cookies in an airtight container at room temperature for up to 5 days.
* These cookies freeze well for up to 3 months in a freezer-safe container.
* For bakery-style cookies, chill the dough for 30 minutes before baking, although it is not required.
* White chocolate pairs especially well with pistachio flavor, but milk or dark chocolate chips can also be used.
* For extra pistachio flavor, add a few drops of pistachio extract.
* Store cookies in an airtight container at room temperature for up to 5 days.
* These cookies freeze well for up to 3 months in a freezer-safe container.
* For bakery-style cookies, chill the dough for 30 minutes before baking, although it is not required.