Preheat your oven to 350°F (175°C). While it warms up, line your baking sheet with parchment paper or a silicone mat to help the cookies bake evenly and make clean-up easier.

In a bowl, whisk together your flour, baking soda, baking powder, salt, and instant pistachio pudding mix. Set it aside for later.

In a separate large bowl, beat together your softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create that perfect, melt-in-your-mouth texture, so take your time mixing it!

Next, add in the eggs and vanilla extract, mixing until the dough comes together smoothly. If you’re feeling adventurous, a splash of almond extract will elevate the flavor, but that’s totally up to you!

Slowly work the dry ingredients into the wet mixture. Stir gently until it all combines. The dough should be thick and a little sticky, but not too runny.

If you want your cookies to have that classic green color, go ahead and mix in a few drops of green food coloring until you get that beautiful pistachio shade. This step is optional, but it’ll give your cookies an extra pop!

Gently fold in the crushed pistachios and white chocolate chips, allowing them to blend evenly throughout the dough. I prefer doing this by hand to keep the dough from getting overworked. And hey, feel free to add extra pistachios if you’re really into that crunch!

Scoop rounded tablespoons of dough onto your lined baking sheet, spacing them out so they have room to spread. No need to flatten them; they’ll puff up nicely while baking.

Bake your cookies for about 10-12 minutes. You’re looking for golden edges with a soft, chewy center. Don’t worry if the centers are a little soft when you take them out of the oven, they’ll firm up as they cool.

Once out of the oven, press a few extra white chocolate chips into the tops of your warm cookies for that extra touch. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully. Enjoy!