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Ingredients

3 ¼ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup butter 1 cup white sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla extract ¼ cup chopped walnuts 1 (3 ounce) package instant pistachio pudding mix 1 cup semisweet chocolate chips ½ cup white chocolate chips ⅓ cup confectioners' sugar for decoration

Nutrition Info

203.6 calories carbohydrate: 26.9 g cholesterol: 29.4 mg fat: 10.1 g fiber: 0.8 g protein: 2.5 g saturatedFat: 5.7 g servingSize: - sodium: 209.8 mg sugar: 15.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the butter and sugar. Add the eggs, milk and vanilla, stirring after each addition. Add the dry ingredients and mix until a stiff dough forms. Separate 1/4 of the dough form the rest and set aside in a small bowl. Add the nuts to the dough in the small bowl. Add the pudding mix and 3/4 cup of chocolate chips to the large portion of dough, mix until blended.
Roll the pudding flavored dough into walnut sized balls, and place them 1 1/2 inches apart on the prepared cookie sheets. Flatten the balls using your hand or the bottom of a glass dipped in sugar. Roll the dough from the small bowl into marble sized balls, place 1 ball on top of each of the flattened cookies. Then, on top of each cookie, place 1 of the white chocolate chips.
Bake for 8 to 10 minutes in the preheated oven, or until cookies are set. Remove from the baking sheet to cool on wire racks. When cool, dust with confectioners' sugar if desired.

5 dozen

Pistachio Chocolate Chip Cookies with a White Chocolate Chip snow capped topping.