Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the pistachio pudding mix, eggs, and vanilla extract to the bowl. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

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

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.