Preheat then oven to 350°F. Line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda and salt.

Using a stand mixer fitted with the paddle attachment or an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed until light and creamy, 2-3 minutes. Do not skip this step. Add the pistachio pudding mix, vanilla and eggs and beat on high for 2-3 minutes until light and fluffy.

With the mixer on low speed, gradually add the dry ingredients. Continue to beat until combined, stopping to scrape down the bottom and sides of the bowl as needed.

Pour in 1 1/2 cups of the white chocolate chips, reserving the other 1/2 cup for the tops of the cookies. Stir the dough with a rubber spatula to combine.

Drop cookies by ¼ cup or a heaping large cookie scoop onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are slightly golden and just set on the top.

Remove them from the oven and gently press the reserved white chocolate chips into the tops of the cookies. Cool for 3-5 minutes on the cookie sheet then transfer to a wire rack to cool completely.