1-Start your baking adventure with these easy steps to create butterscotch pudding cookies that turn out soft and chewy every time. Begin by preheating your oven to 350 degrees Fahrenheit and lining two baking sheets with parchment paper for simple cleanup. This preparation ensures your cookies bake evenly and release easily from the sheets.

2-In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon kosher salt, and 1 (3.4-ounce) box instant butterscotch pudding mix until well combined. This dry mixture forms the base that gives the cookies their structure and flavor. In a stand mixer bowl with a paddle attachment, beat the 1 cup (2 sticks) salted butter, 3/4 cup packed dark brown sugar, and 1/4 cup granulated sugar on medium-high speed until light and fluffy, which takes about 3 minutes.

3-Next, reduce the mixer speed to low and add the 2 large eggs one at a time, followed by 1 teaspoon vanilla extract, mixing until everything blends smoothly. Gradually add the dry ingredients to the wet mixture and stir just until combined to keep the dough tender. Fold in the 1 cup pecans and 1 cup white chocolate chips by hand for even distribution.

4-Scoop the dough into 1 1/2 tablespoon balls and place them on the baking sheets, spacing them 2 inches apart to allow for spreading. Bake for 10 to 12 minutes until the edges turn golden brown, then cool on the pans for 5 minutes before transferring to racks. This method results in cookies that are perfectly chewy, with the pudding mix adding extra moisture.