These buttery yummies are perfect… anytime! This may be the only cookie that I think are just as good the second day, as right out of the oven. Symphony chocolate is obviously the magic ingredient so don’t you dare try to substitute!!
submitted by Brittany at The Sisters Cafe
1 cup butter
3/4 c brown sugar
1 small box of instant vanilla pudding (or chocolate)
1 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1 giant Symphony bar (with toffee bits), chopped (6.8 oz)
Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.