White Chocolate & Pistachio Pudding Cookies

I've been adding a package of instant pudding mix to my cookie dough for a few years now - I love the result of thicker and softer cookies. For this recipe, I used pistachio pudding rather than vanilla, which perfectly accents the sweet white chocolate and salty, crunchy pistachios. 

ingredients

1 cup (1 stick) butter, softened

 3/4 cup granulated sugar

3/4 cup packed light brown sugar

 2 teaspoons vanilla extract

2 large eggs

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 package pistachio pudding dry mix

2 cups white chocolate chips

1 cup chopped pistachios

recipe

 {1}

Preheat oven to 350 degrees. In a stand mixer, cream together butter and sugars on medium speed. Add vanilla. Add eggs one at a time, beating well after each addition.

{2}

In a separate bowl, combine flour, salt and baking soda.

{3}

Slowly add the flour mixture, stopping halfway through to scrape down the bowl. Add the dry pudding mix.

{4}

Add white chocolate chips and chopped pistachios. Mix on low speed until incorporated.

{5}

Using a 1-inch cookie scoop, place balls of cookie dough on a non-stick baking sheet about 1 inch apart. Lightly press down to flatten the balls of cookie dough just a bit. Bake at 350 for 9-11 minutes. Cool on a wire rack and store in an air-tight container or freeze for later. Enjoy!