1-First Step: Prep and measure Gather all ingredients and set the egg out so it reaches room temperature. Pre-measure your dry ingredients into separate bowls to make the process smooth. Line a baking sheet with parchment paper or lightly grease it. Preheat the oven to 325°F when you are ready to bake later.

2-Second Step: Combine dry ingredients In a medium bowl, whisk together the all purpose flour, 3.4 ounces instant pistachio pudding mix, 1 teaspoon baking soda, and ½ teaspoon salt. Whisking removes lumps and evenly distributes the pudding mix so the pistachio flavor is consistent in every bite.

3-Third Step: Cream sugars and butter In a large mixing bowl, cream ¼ cup light brown sugar, ¾ cup granulated sugar, and ¾ cup softened unsalted butter together until light and fluffy. This usually takes about 3 to 5 minutes with a hand mixer or stand mixer on medium speed. Proper creaming traps air for a tender texture.

4-Fourth Step: Add egg and vanilla Add the room temperature egg and 1 teaspoon clear vanilla extract to the creamed mixture and beat well until fully incorporated. If you choose to add green or blue food color for a deeper hue, stir it into the wet mixture now so color distributes evenly.

5-Fifth Step: Combine wet and dry Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing; stop when you no longer see streaks of flour. Overworking the dough develops gluten and can make the cookies tough instead of soft and pudding-like.

6-Sixth Step: Fold in mix-ins Gently fold in 1 cup white chocolate chips and ½ cup chopped pistachios. Ensure the chips are evenly distributed so each cookie gets pockets of white chocolate. For visual appeal, reserve a few chips to press on top after baking.

7-Seventh Step: Chill the dough Refrigerate the dough for at least 30 minutes. Chilling firms the dough so cookies don’t spread too thin while baking and helps develop flavor. If you want thicker cookies, chill for up to 24 hours for even better texture.

8-Eighth Step: Scoop and bake Preheat oven to 325°F if you haven’t already and line a baking sheet with parchment paper or lightly grease it. Scoop rounded tablespoons of dough and place them on the prepared cookie sheet about 2 inches apart. Bake for 12 to 14 minutes, or until cookies are set but not browned. For thicker cookies, bake at 350°F for 8 to 9 minutes instead.

9-Ninth Step: Finish and cool Remove the cookies from the oven and immediately press a few white chocolate chips into the top of each cookie for a pretty finish and extra melty bites. Allow cookies to cool on the baking sheet for several minutes before transferring them to a rack to cool completely.

10-Final Step: Serve and enjoy Serve warm for melty white chocolate, or at room temperature for a chewier bite. Store leftovers in an airtight container. These cookies pair nicely with a glass of milk or a light dessert like vanilla custard cream squares for a varied dessert spread.