Preheat the oven to 350 degrees.

Line the baking sheets with parchment. Set aside.

Combine the butter, sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low for 2-3 minutes to emulsify the sugar into the butter.

Mix in the egg, vanilla, and food coloring. Don’t overdo the food coloring, a little goes a long way. The dough/cookies should be pale green.

Slowly stir in the flour, pudding mix, baking soda, and salt, mixing until smooth. The dough will be thick.

Add the chocolate chips and pistachios and beat well on medium speed until well mixed.

Use a cookie scoop to portion the dough into tablespoon-sized balls. Roll between your hands to smooth before arranging on the prepared baking sheets. Be sure to give them about 2” between to allow for spread.

Bake for 10-12 minutes or until the edges are slightly browned.

Cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.

Once cooled, they can be stored in an airtight container at room temperature.