Start by preheating your oven to 350°F (175°C). This allows for even baking and ensures that your cookies rise perfectly.

Line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.

In a large mixing bowl, cream together the softened butter, packed brown sugar, and white sugar using a hand mixer or a stand mixer. Beat until the mixture becomes light and fluffy. This should take about 2-3 minutes. Scraping down the sides occasionally helps incorporate everything evenly.

Add in the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. This ensures that everything is evenly distributed and helps avoid clumps in the dough.

Gradually add the dry mixture to the creamed mixture. Mix on low speed until just combined. Do not over-mix; some lumps are okay!

Add the instant pudding mix into the dough and mix until fully integrated in short bursts. This will provide the signature softness.

Gently fold in the white chocolate morsels, chopped pecans, and sprinkles until they are evenly dispersed throughout the dough.

Using a cookie scoop or a tablespoon, scoop generous amounts of dough onto your prepared baking sheets. Leave space between each mound to allow for spreading.

Place the baking sheets in the oven and bake for 10-12 minutes or until the edges start to turn golden brown. The center will appear slightly underbaked, but it will firm up as they cool.

Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.