Combine flour, dry pudding mix, baking soda and salt. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, mixing well after each addition.
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets; flatten with bottom of drinking glass.
Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
Mix remaining ingredients until blended; drizzle over cookies.
Kraft Kitchen Tips!
If baking these cookies in high-altitude areas, increase the baking time to 11 to 13 min. or until edges of cookies are lightly browned.
Freezing Cookie Dough
Enjoy homemade cookies anytime by preparing and freezing cookie dough in advance. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake as directed.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 4 g
Cholesterol 25 mg
Sodium 240 mg
Carbohydrate 27 g
Fibre 0 g
Sugars 17 g
Protein 2 g
22 servings, 2 cookies (37 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.