Heat oven to 350°F. Bake cookies as directed on package. Immediately after baking, use back of round metal measuring tablespoon to make 1 1/2-inch-wide indentation in center of each cookie. Cool 3 minutes on cookie sheets. Remove to cooling rack. Cool completely, about 30 minutes.

In a medium bowl, place pudding and yellow food color; stir to make yellow pudding. Spoon about 1 tablespoon of pudding into center of each cookie filling indentation.

In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds, stir. Continue heating in 15-second intervals, stirring after each, until melted and smooth. Place melted chocolate in small resealable food-storage plastic bag; partially seal bag. Cut off tiny corners of bag.

Squeeze bag to drizzle melted chocolate in zig zag line over cookies. Let stand 15 minutes. Store loosely covered in single layer in refrigerator