Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda and salt and set aside.Using a stand or electric mixer, beat the butter and sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step. Once combined, add the pudding mix, vanilla and eggs and beat on high for 2-3 more minutes.
Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so
the flour doesn't get everywhere. Turn the mixer up to high and mix until combined, about 30 seconds. Add the rest of the dry ingredients and repeat until dough is just combined. Add chocolate chips and stir with a rubber spatula until incorporated.
Scoop ¼ cup of dough and quickly form into ball of dough. Place 2 inches apart onto the
prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Be
sure to make an even number of cookies. You should end up with 14-16 baked individual cookies.
Allow baked cookies to cool on the baking sheet for 2-3 minutes then transfer to a baking rack to
Once cooled completely, flip cookies upside down so bottom is facing up. Scoop ¼ cup of Dreyer's Slow Churned Chocolate or Vanilla on top of one cookie. Place another cookie bottom-down on top of the scoop of ice cream and press down gently to make a sandwich. Cover exposed ice cream with Halloween Candy eyes. Repeat until all baked cookies are sandwiches.
Make ahead tip: wrap each ice cream sandwich individually in foil and place in the freezer for up
to 3 months.