Whisk together flour, pudding mix, baking soda and salt. Set aside.
1 ⅔ cups all purpose flour, 3.4 ounces instant pistachio pudding mix, 1 teaspoon baking soda, ½ teaspoon salt
Cream sugars and butter together until light and fluffy, about 3 to 5 minutes.
¼ cup light brown sugar, ¾ cup granulated sugar, ¾ cup unsalted butter
Add in egg and vanilla and beat until well blended.
1 teaspoon clear vanilla extract, 1 egg
Gradually stir in dry ingredients. Add food color if desired for a deeper green.
green or blue food color
Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
1 cup white chocolate chips, ½ cup chopped pistachios
Preheat oven to 325°F. Line a baking sheet with parchment paper or lightly grease.
Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
Bake for 12-14 minutes or just until they are set. If you see any brown, pull them out.
Remove from oven gently press a few white chocolate chips into the top of each cookie.
Let the cookies cool on baking sheet for several minutes before moving to a rack to cool completely