Instructions

• Line two baking sheets with parchment paper or silicone baking mats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the melted unsalted butter and packed brown sugar until smooth and combined.
• Add the vanilla and egg; beat until the mixture is smooth.
• Add the dry instant butterscotch pudding mix (the powder from the box) and mix until incorporated.
• Add the salt and baking soda, then add the all-purpose flour and mix until the dough is well blended and no dry streaks remain.
• Let the dough rest for 5 minutes, then stir in 1 cup of the butterscotch chips and the 1/2 cup chopped cashews or peanuts.
• Use a 2-tablespoon cookie scoop or spoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Very gently press each ball down slightly with the palm of your hand.
• Press the remaining butterscotch chips (about 1/3 cup) onto the top of each cookie (and extra cashews if you like) for decoration.
• Chill the cookie sheets with the dough in the refrigerator for at least 30 minutes.
• Preheat the oven to 350°F (177°C) while the dough chills (or immediately after removing from the fridge).
• Bake the cookies on a middle rack for 11–14 minutes, until the edges lose their sheen (11–12 minutes for softer centers; bake longer if you prefer firmer cookies).
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 2–3 minutes, then transfer the cookies to a wire rack to cool completely.