Cream together the butter, granulated sugar, and brown sugar in a large bowl until creamy and fluffy.

Beat in the eggs, and vanilla until incorporated.

Next, add the pudding mix and milk. Beat again until thoroughly mixed.

Crush the crackers in a zip-top bag to make 2 cups of crumbs (approximately 1½ sleeves).

Add the baking soda to the mixer along with the all-purpose flour and salt.

Blend until just combined, and then add in the crushed cracker crumbs and the chocolate chips (if using), scraping down the sides of the bowl as needed.

Scoop the cookie batter (approximately 1 tablespoon) onto parchment-lined baking sheets.

Bake the cookies in a preheated oven for 10 minutes, rotate the baking sheets and return the cookies to the oven for ten additional minutes (20 minutes total) until puffed and golden.

Remove and cool on a wire rack.