Pistachio Cookie Recipe (Print Version)

# Ingredients:

01 - 3/4 cup unsalted butter, softened.
02 - 1/2 cup granulated sugar.
03 - 1/2 cup brown sugar.
04 - 2 large eggs.
05 - 1 teaspoon vanilla.
06 - 2 1/4 cups all-purpose flour.
07 - 3.4 oz pistachio pudding mix.
08 - 1 teaspoon baking soda.
09 - 1/2 teaspoon kosher salt.
10 - 1/2 cup white chocolate chips.
11 - 1/2 cup chopped pistachios.

# Instructions:

01 - Position oven rack in center and preheat to exactly 350°F while preparing baking sheets with parchment paper.
02 - Beat softened butter with both sugars using electric mixer until light and fluffy, approximately 2-3 minutes.
03 - Add eggs and vanilla to butter mixture, beating until thoroughly combined and smooth.
04 - Whisk together flour, pudding powder, baking soda, and salt in separate bowl until evenly mixed.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined to avoid overworking.
06 - Fold white chocolate chips and chopped pistachios into dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough and roll into uniform balls.
08 - Place dough balls on prepared baking sheets, spacing 2 inches apart for spreading.
09 - Gently press down each dough ball to encourage even spreading during baking.
10 - Optional: press additional chips and nuts into tops for appearance.
11 - Bake 12-14 minutes until edges are lightly golden but centers remain soft.
12 - Rotate pans halfway through baking if needed for even browning.
13 - Remove from oven and let rest on baking sheets 2-3 minutes.
14 - Transfer cookies to cooling rack to cool completely.
15 - Store in airtight container once fully cooled.

# Notes:

01 - Holiday favorite.
02 - Natural green color.
03 - Customizable mix-ins.
04 - Make ahead friendly.

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