1 ½teaspoonof pure vanilla extract or imitation vanilla flavor
13.4-oz package of pistachio instant pudding
1cupof roughly chopped pistachios
1cupof white chocolate chips
Instructions
Preheat the oven to 350 degrees Fahrenheit and line 2 large baking pans with parchment paper and set aside.
Whisk the flour, baking soda and salt together in a medium bowl and set aside.
Cream the butter, brown sugar and granulated sugar together in a large bowl until light and fluffy, about 4 minutes.
Beat in the eggs and vanilla then beat in the pistachio pudding until combined.
Stir the flour mixture in by hand then stir in the pistachios and white chocolate chips.
Form 2-inch balls from the batter then place them evenly spaced on your prepared baking pans and gently press down on the tops.
Press in a few pieces of chopped pistachio if desired then bake one pan at a time for 12-15 minutes or until light and golden around the edges and the tops start to dry out.
Notes
Storing:
- These cookies can be stored in an airtight container at room temperature for up to 1 week.