Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat baking mat and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat 1 cup unsalted butter (room temperature), 3/4 cup brown sugar, and 1/4 cup granulated sugar on medium speed until creamy and well combined, about 2–3 minutes.
• Add the entire 13.4 oz package of butterscotch instant pudding mix, then add 2 large eggs and 1 teaspoon vanilla extract. Beat on low speed just until the eggs are incorporated and the mixture is smooth.
• In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
• Add the dry ingredients to the wet ingredients in two additions, mixing on low speed after each addition until just combined. Do not overmix.
• Fold in 1 cup semi-sweet chocolate chips, 1 cup white chocolate chips, and 1 cup butterscotch chips with a spatula until evenly distributed.
• Using a rounded tablespoon or a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 10 minutes, or until the edges are slightly golden and the centers are set.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes. Then transfer cookies to a wire cooling rack to cool completely.
• Store cooled cookies in an airtight container; they will stay fresh for several days. Enjoy.