Preheat the oven to 350℉. Line baking sheet(s) with parchment paper.

In a large bowl using a handheld electric mixer on high speed, cream the softened butter, white sugar, brown sugar, and pistachio pudding mix for 1 minute or until creamy. Add the eggs and vanilla extract and cream on high speed again for another minute or until fluffy and smooth.

Add the flour and baking soda and blend at low speed just until fully incorporated. Gently fold in the chopped Oreo cookies, being careful not to break them up too much.

Roll the dough into balls using about 1 ½-2 tablespoons of dough for each cookie. Place each cookie dough ball at least 2 inches apart on the prepared baking sheet(s). Bake in the preheated oven for 8-10 minutes or until slightly golden around the edges. Let cool for 5 minutes on the pan before transferring to a wire rack to finish cooling. Bake the remaining cookies. Enjoy!