ingredients

• 1/2 c. unsalted butter, softened
• 3/4 c. granulated sugar
• 1 tsp. clear vanilla extract
• 1 egg
• 1 box (3.4 oz.) Instant Pistachio Pudding Mix
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/4 c. all purpose flour
• 1 c. white chocolate chips

instructions

1. Cream butter and sugar in a large mixing bowl.
2. Add vanilla extract and egg and mix until smooth.
3. Mix in dry pudding mix, baking soda, salt, and flour.
4. Stir in white chocolate chips.
5. *Chill dough 30 minutes.
6. Remove dough from fridge, and scoop cookie dough onto a cookie sheet lined with parchment paper.
7. Bake at 350° for 9-11 minutes, until edges start to turn golden brown.
8. Remove from oven; cool on cookie sheet 10 minutes before removing to a wire rack to cool completely.
9. Store cookies in an airtight container at room temperature.