Q: Can I use instant pudding mix for the Pistachio Pudding Cookies?

A: Absolutely! Instant pudding mix is key to achieving that soft and creamy texture.

Q: How can I ensure my cookies stay soft?

A: Avoid overbaking and store them in an airtight container to maintain moisture.

A: Yes! Replace regular milk with coconut milk for a delightful tropical twist.

A: Use a food processor for finely chopped nuts or place them in a plastic bag and use a rolling pin for a coarser texture.

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Preheat your oven to 350°F (175°C).
In a large bowl, mix together the softened butter, granulated sugar, and brown sugar until creamy.
Add the eggs and vanilla extract, mixing until well combined.
Stir in the pistachio pudding mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the chopped pistachios and white chocolate chips.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until edges are lightly golden.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For a lighter version, consider using whole wheat flour or substituting coconut oil for butter.