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Source: sparrowsandlily.com

Ingredients

1 (1 lb. 1.5 oz.) pouch sugar cookie mix
1 (3.4 oz.) box pistachio instant pudding and pie filling mix
1/4 cup flour
2 eggs
1/2 cup melted butter
1 cup dry, roasted pistachio nuts (chopped)
1/2 cup white chocolate chips
1/2 cup dried cranberries (chopped)

Instructions

1. Preheat oven to 350 degrees. In a large bowl, add cookie mix, pudding mix (unprepared) and flour and mix well.
2. Add melted butter and eggs into mixture and mix until well-incorporated.
3. Add pistachios, white chocolate chips and cranberries. Fold together with rubber spatula.
4. Drop by rounded spoonfuls onto a greased, parchment-lined cookie sheet and use spoon to flatten cookies slightly.
5. Bake for 7-10 minutes, checking them regularly. Be sure not to overbake! If they are cooked too long, they will harden quickly and won’t be as green. Allow to cool and place in airtight container for storage (if they last that long!)