Line 2 baking sheets with parchment paper and set aside.
Using a stand mixer, beat the butter and both sugars together on high until creamy; about 2 minutes.
Add the pudding mix, vanilla extract and eggs. Beat on high for another 3 - 4 minutes.
Combine the flour with the salt and baking soda.
Slowly add the flour mixture to the wet ingredients until fully combined.
Using a rubber spatula, stir in the Easter candies.
Drop by rounded tablespoon onto baking sheets.
Bake for 10 - 12 minutes or until slightly golden and just setting on the top.
Remove the baking trays from oven and allow the cookies to cool for five minutes before transferring to a baking rack to cool completely.
Notes
It must be instant pudding mix (not cook & serve). Do not add the other ingredients on the back of the box. This will help make the cookies extra soft.