Mix flour, dry pudding mix and baking soda until blended. Beat butter, 1 cup sugar and extract in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in chocolate.
Drop tablespoonfuls of dough, 2 inches apart, onto parchment-covered baking sheets.
Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Mix remaining sugar and water until blended; brush onto cookies. Sprinkle immediately with crushed candies.
Kraft Kitchen Tips!
How to Crush Candies
Place candies in resealable plastic bag. Seal bag, then use a rolling pin to crush the candies.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 5 g
Cholesterol 30 mg
Sodium 140 mg
Carbohydrate 23 g
Fibre 0 g
Sugars 15 g
Protein 2 g
30 servings, 2 cookies (42 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.