3/4 cup butter, room temperature
1 pkg. Instant Pistachio Pudding Mix (4 serving size)
1 and 1/4 cups all purpose flour
4 Tbsp. chocolate chips
3-4 Tbsp. shelled pistachio nuts, finely chopped
Preheat oven to 375 degrees F and line two cookie sheets with parchment paper.
In a medium bowl, cream together the butter and pudding mixture with an electric mixer until smooth. Gradually beat in the flour, adding about 1/4 cup at a time. Stir in the chocolate chips.
Form dough into balls and place on cookie sheets. Gently flatten the balls with your palm - these will not spread very much while baking so however much you flatten them is what the baked cookie will turn out like. Sprinkle the finely chopped pistachios on top of each cookie, and gently press them into the dough so they stick on.
Bake cookies for 11-13 minutes, until the bottoms are light golden brown. Remove from oven and let cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
*Recipe adapted from Adventures of a Blonde Baker