Preheat your oven to 350 degrees F and line a baking sheet with silicone baking sheets or parchment paper.

Using an electric mixer, whisk together the room temperature butter and sugar. Once the butter and sugar is completely combined, add in the milk and vanilla extract. Whisk once again until the milk and vanilla are incorporated.

Next, you’ll add the flour, baking powder and salt. You’ll want to fold them in until just combined - be careful not to over mix! Lastly, fold in the white chocolate and pistachios with a spoon or spatula.

Scoop 6 large or 12 regular dough balls (using an ice cream scoop to ensure equal sizing) and place them on your prepared baking sheet. Bake for 15-17 minutes for the large cookies or 10-12 for the regular cookies. They should be golden on the edges and top but still a little underdone.

Let them cool completely on the warm baking tray before enjoying.