Preheat the oven to 350°F (175°C) to ensure it’s hot and ready for baking.

In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until the mixture is smooth and fluffy, which should take about 2-3 minutes.

Incorporate the butterscotch pudding mix, eggs, and vanilla extract. Mix everything together until fully combined and smooth.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep your cookies tender.

Gently add the butterscotch chips to the dough, making sure they are evenly distributed without breaking them.

Using a tablespoon, scoop out balls of dough and place them on a baking sheet lined with parchment paper, spacing them about two inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.