Whisk the pudding mix, flour, and baking powder in a large bowl. Set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and Biscoff spread with the sugars until light and fluffy. Add the eggs, one at a time, scraping down the sides as needed. Mix in the vanilla. Stir in the butterscotch chips.
Cover the batter and allow to chill in fridge for 30 minutes.
Preheat the oven to 350 degrees F. Scoop tablespoon size dollops of batter 1" apart from one another on a parchment paper lined baking sheet. Bake for 7 to 9 minutes, until bottoms are just golden.
Cool on a wire rack for 5 to 7 minutes before transferring to a rack to cool completely.