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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.
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2 In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream the butter until fluffy. Add both sugars and mix on medium speed, until light and fluffy. Mix in eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Add vanilla extract and mix well.
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In a separate bowl, stir together the dry pudding mix, flour, baking soda and salt. Slowly add the flour mixture, a little at a time, to the butter mixture, mixing just until combined. Fold in chocolate chips.
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Using a large, one tablespoon cookie scoop, scoop dough into rounded tablespoons onto prepared baking sheet. Flatten cookies slightly with the palm of your hand and insert four pretzel rods into each side of the cookie dough.
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Bake cookies for 8-10 minutes, or until set. Remove cookies from oven and immediately press two candy eyeballs into the hot cookies. Let cookies cool on baking sheet for two minutes and then carefully transfer cookies to a cooling rack and cool completely.