Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt.

In a stand mixer, beat the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Add the egg, clear vanilla extract, and green food coloring; mix until well combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated.

Fold in the white chocolate chips and chopped shelled pistachios evenly into the dough.

Scoop uniform balls of dough onto the prepared baking sheets, spacing them about 2-3 inches apart.

Bake for 10-12 minutes, or until edges are lightly golden while centers remain soft.

Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.