Heat oven to 350°F.
Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in remaining ingredients.
Drop tablespoons of dough, 2 inches apart, onto baking sheets.
Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 1 min.
Remove to wire racks; cool completely.
Pack cooled cookies in festive resealable food storage bags. A gift tag and bow are the perfect finishing touches to the colorful bags that look great while locking in freshness.
Add 1 cup dried cranberries with the chocolate.
Prepare using other flavor combinations of JELL-O Instant Pudding and stir-ins, such as Pistachio Pudding with dried cherries, Lemon Pudding with chopped Planters Pecans, or Vanilla Pudding with chopped Baker's Semi-Sweet Chocolate.
Sweets can be part of a balanced diet but remember to keep tabs on portions.