✓ Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

✓ Cream butter, granulated sugar, and brown sugar until light‑golden and fluffy, about 3 minutes.

✓ Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.

✓ Whisk together flour, pistachio pudding mix, baking soda, and salt in a separate bowl.

✓ Gradually add the dry ingredients to the wet mixture, stirring until just combined.

✓ Fold in chopped pistachios and white chocolate chips until evenly distributed.

✓ Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

✓ Portion dough by tablespoonful onto the prepared sheets, spacing 2 inches apart.

✓ Bake for 10–12 minutes, or until the edges turn deep golden brown while the centers remain slightly soft.

✓ Remove sheets from oven and let cookies rest on the pan for 2 minutes before transferring to a wire rack.

✓ Allow cookies to cool completely on the rack; they will firm up to a chewy texture.

✓ Arrange cookies on a platter and serve with a glass of cold milk or tea.