Preheat your oven to 350°F (175°C).

Cream together the butter and sugars until light and fluffy.

Mix in the pistachio pudding mix until fully blended.

Add the eggs one at a time, mixing well after each addition.

Combine the dry ingredients: flour, baking soda, and salt in a separate bowl. Gradually mix them into the wet ingredients until just combined.

Fold in the chopped pistachios gently.

Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper.

Bake for 10-12 minutes or until the edges are lightly golden brown but the centers still look soft.

Cool on the baking sheet before transferring to a wire rack.