Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it’s light and fluffy.
Add the large egg and coconut extract to the creamed mixture. Beat until well combined.
In another bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined.
Gently fold in the diced Mounds Bars and semi-sweet chocolate chunks.
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
