Melt butter in a sauté pan over medium heat.

Once melted, cook, whisking very regularly, until brown bits start to form and the butter is foaming, about 1-5 minutes.

Carefully pour into a large bowl and let cool slightly, about 10 minutes.

Add in brown sugar and sugar and beat until combined.

Scrape down the sides, then beat in eggs and vanilla.

Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated.

Beat in toffee bits, butterscotch chips, and chocolate chips.

Line 4 baking sheets with silicone baking mats.

Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.

Optional - chill in the fridge for 30 minutes. This helps prevent the dough from spreading.

Preheat oven to 350 degrees F then bake for 10-15 minutes.

Remove from oven and optional - sprinkle with maldon sea salt.

Cool slightly before transferring to a wire cooling rack to finish cooling.

Take 5 seconds to rate this recipe below. We greatly appreciate it!