• Preheat oven to 375*F
• In a mixer, add room temperature butter and both sugars. Mix on medium high until creamy.
• Scrape down sides of bowl then add in eggs and egg yolk.
• Mix on medium high for 5 minutes or until the mixture is light and creamy.
• Add vanilla extract and salt, mix to combine.
• Sift flour and baking soda in a bowl, then add to the mixer on low speed along with the package of vanilla pudding. Mix until the dough just comes together.
• Add in chocolate chips and sprinkles. Mix for a few turns until combined. Do not overmix.
• Remove bowl from mixer and remove the paddle attachment. Mix the dough with a spatula to make sure the bottom is mixed well and the chocolate chips are distributed evenly.
• If stuffing cookies with candy chocolates, remove the wrappers from the chocolates. Scoop out a portion of cookie dough using a 3-ounce cookie scoop.
• Place the chocolate into the center of the cookie dough, pinch the dough closed and release onto a baking tray. Repeat with remaining dough.
• Bake one batch at a time for 10-12 minutes or until golden brown.

Marshmallow Decorations

• If using marshmallows, place a marshmallow on top of the cookie when the cookies are done baking.
• Place the marshmallow topped cookie back in the hot oven for a minute or two until the marshmallow is slightly puffed.
• Remove from the oven and melt a tablespoon of chocolate chips in a sandwich bag in the microwave for 30 seconds.
• Use the bag of melted chocolate chips to decorate a face on top of the marshmallow.
• Add additional candy decorations to the marshmallows if desired.

Candy Eyes Decorations

• While the cookies are still hot from the oven, place chocolate chips wherever you would like to place candy eyes.
• After the chocolate chips have been added and have melted slightly, place the candy eyes on top of the melted chocolate chips.
• Add additional candy decorations on top of the cookies if desired.
• Allow the cookies to cool completely before packaging them up.
• Enjoy and Happy Halloween!