Gather all ingredients and ensure the butter is softened. Preheat the oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the white chocolate chips and chopped pistachios, ensuring they are evenly distributed throughout the dough.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to prevent excessive spreading.

Line a baking sheet with parchment paper. Scoop tablespoons of dough onto the sheet, leaving enough space between them. Bake for 10-12 minutes or until the edges are golden brown.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store for later.

Place cooled cookies in an airtight container. Store at room temperature for up to a week or freeze for longer storage.