Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze!

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for a moment.

In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, usually about 2-3 minutes. Make sure to scrape down the sides of the bowl as needed.

Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and the dry instant pistachio pudding mix until just combined. The pudding mix really amps up that pistachio flavor and keeps the cookies moist!

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Fold in 1/2 cup of the chopped pistachios with a spatula.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If you like, gently press the remaining 1/2 cup of chopped pistachios onto the tops of the cookie dough balls before baking. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. They'll firm up as they cool.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking apart.