Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper and set to the side

In a large mixing bowl, whisk together flour, baking soda and salt and set aside.

Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes. 

Once combined, add the pudding mix, vanilla and eggs and beat on medium speed with an electric hand mixer for 3-4 minutes

Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turn the mixer up to high and mix until combined.  

Add Pistachios into the cookie dough and stir with a rubber spatula until mixed thoroughly

Use a cookie scoop and make even balls and place everything on a cookie sheet. Place dough balls onto prepared cookie sheets about 2 inches apart from each other.

Bake for approximately 10-12 minutes or just until edges have lightly browned; don’t over bake as the soft center of the cookies will continue to set outside of the oven while cooling. 

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

Keep your cookies fresh and tasty by storing them in an airtight container at room temperature for up to a week or pop them into a freezer bag where they'll stay good frozen for three months.