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.
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
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.
In a separate bowl, combine flour, salt and baking soda.
Slowly add the flour mixture, stopping halfway through to scrape down the bowl. Add the dry pudding mix.
Add white chocolate chips and chopped pistachios. Mix on low speed until incorporated.
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!