Start by preheating your oven to 350°F (175°C).
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).
Add the butterscotch instant pudding mix, eggs, and vanilla extract to the creamed mixture and beat until well combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the semi-sweet chocolate chips, white chocolate chips, and butterscotch chips until they are evenly distributed in the cookie dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
