In a bowl, combine the brown sugar, cinnamon, softened margarine, flour, and salt. Using your hand (a glove makes this easier), work everything together until completely incorporated.

Pinch off small pieces of the cinnamon filling, about 1/2 teaspoon each, and place them directly onto a plate. There is no need to roll or shape them.

Refrigerate while preparing the cookie dough and cinnamon crumb.

In a large bowl, beat together the softened margarine, granulated sugar, brown sugar, and vanilla until well combined.

Add the eggs one at a time, mixing well after each addition.

Add the flour, Gefen Vanilla Pudding Mix, baking soda, and salt. Mix just until a soft cookie dough forms. Set aside.

In a bowl, combine the flour, brown sugar, cinnamon, and salt. Add the melted margarine and mix with your hand until a crumbly mixture forms.

Remove the cinnamon filling pieces from the refrigerator. For each cookie, take approximately two tablespoons of cookie dough and two pieces of cinnamon filling. Gently work them together, folding and pressing just enough to create a babka-like cinnamon marbling throughout the cookie. Shape into a ball.

Line baking sheets with Gefen Parchment Paper. Gently press down on the top of each cookie ball to flatten it slightly. Top generously with the cinnamon crumb, lightly pressing the crumbs into the dough so they adhere.

Arrange the cookies on the prepared baking sheets, leaving enough room between them to spread. Place the baking sheets in the refrigerator.

Preheat the oven to 350 degrees Fahrenheit. Keep the formed cookies refrigerated while the oven comes to temperature, allowing the dough to firm up before baking.

Once the oven is fully preheated, bake for approximately 13 minutes, until the edges are set and lightly golden while the centers still look slightly underbaked.

Allow the cookies to cool on the baking sheets. They will continue to set as they cool, leaving the centers soft and chewy.