Preheat oven to 350. Line two cookie sheets with parchment paper.
In a large bowl, cream together butter and sugars until fluffy and combined.
8 oz butter, 3/4 cup brown sugar, 1/4 cup granulated white sugar
Add the vanilla and the egg and mix well.
1 tsp vanilla extract, 1 egg
In a medium bowl, stir together the flour, soda, salt and vanilla pudding mix until evenly mixed.
2 1/4 cups flour, 1 tsp baking soda, 1/4 cup vanilla pudding mix for baking, 1/2 tsp salt
Slowly add the dry ingredients to the wet, mixing as you go. Do not over-mix.
Stir in the chocolate chips and candies. (Use a spoon or spatula, not the mixer)
1 cup semi-sweet chocolate chips, 1 cup chocolate candies
Using a measuring cup, scoop out 1/2 cup of batter. Roll in your hands to create a ball that's as round as possible. Place only 3 cookies on a sheet, well spaced apart.
Bake one tray at a time for 16-18 minutes, or until golden brown and crispy around the edges. Allow to cool on the sheet for at least 5 minutes before removing.
Do NOT refrigerate this batter. As it dries out, it becomes hard and crumbly and the cookies will not spread well. They lose at least an inch and become crispy instead of soft and chewy. For best results, bake the cookies immediately after mixing, while the butter is still right at room temperature.Add a few candies to the top of the cookies after baking, before they cool.