Preheat the oven to 350*.
Cream the butter and sugar until fluffy.
Beat in the eggs.
Whisk the flour, salt, baking powder and pudding mix in a separate bowl.
Gradually add the dry ingredients into the wet mixture.
Stir in the vanilla.
Using a medium cookie scoop, scoop dough onto nonstick cookie sheets, 2-3 inches apart.
Bake for 9-10 minutes or until the edges turn golden brown.
Cool on the pan for 5 minutes before removing to wire racks.
Store in an airtight container.