Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.

In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl with a hand mixer, combine the softened butter, granulated sugar, and brown sugar. Beat on medium/high speed until light and fluffy. Add the eggs and vanilla extract, mix until combined.

Add the dry mixture and fold in with a large spoon or spatula until completely combined.

Use a large cookie scoop to scoop out evenly sized cookie dough. Use your hands to roll each cookie into a smooth ball. Place 6 evenly spaced out on each of the prepared baking sheets.

Bake at 350°F for 9-11 minutes or until the edges are lightly golden brown.

Allow the cookies to cool for 5 minutes before transferring to a wire cooling rack to finish cooling completely while making the frosting.

In a small bowl whisk together the pudding and cold milk until thickened.

In a large mixing bowl with a hand mixer, beat the softened butter and vanilla extract until smooth and creamy.

Add the pudding and heavy whipping cream, mix until combined.

Add the powdered sugar and mix until completely combined.

Transfer to a piping bag with a round piping tip, pipe in a spiral onto each cooled cookie.

Place cookies in the freezer for 30 minutes or until the frosting has hardened. This will help it hold its shape while torching the sugar.

Sprinkle each cookie with granulated sugar and use a kitchen butane torch to caramelize the sugar. Melt until it turns a golden brown color.