It's been a crazy, busy week in our house between baseball, school and allergies getting the best of me. However, October arrived and I immediately started thinking of Halloween and the rush to figure out costumes and throw in a birthday party for my middle son as well as an anniversary for my husband and I. Well, what calms me down & brings me back to reality better than anything else is spending time in my kitchen baking up a storm.
I was at Wegmans this week and discovered these yummy Halloween morsels from Nestle!
How much fun are these! So I decided to whip up some pudding chocolate chip cookies to add a little twist to my typical chocolate chip cookie recipe.
I just love how pudding makes these cookies super soft and delicious, especially fresh & hot out of the oven. Remember these baking cups I picked up at Homegoods a few weeks ago...well, I thought they made a great little treat cup: I fit 3 cookies inside and would be perfect for any party display.
So, if you are looking for a twist to your traditional chocolate chip cookies, whip up a batch of these and I'm positive you will be receiving some smiles in your house!
Spooktacular Pudding Cookies
1/2 cup of unsalted butter softened at room temperature
1/2 cup of crisco shortening (my grandmother swore by using half of each)
3/4 cup light brown sugar packed
1/4 cup sugar
3.4 oz. vanilla instant pudding mix
2 large eggs
2 teaspoons vanilla
2 1/4 cup all purpose-flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Bag of Nestle Halloween Morsels
1. Preheat oven to 350 degrees. Line a cookie sheet with a silicone baking mat or parchement paper
2. With a mixer, beat together butter and sugars until light and fluffy
3. Add in pudding mix, eggs and vanilla and mix until fully combined.
4. In a separate bowl, combine flour, baking soda and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overbeat as this causes a flat cookie. Stir in the chocolate morsels.
6. Drop by rounded teaspoons or using a cookie scoop onto baking sheet. Bake for 12-14 minutes or until slightly golden. Remove from oven, let cool on baking sheet for 5 minutes and then transfer to cooling rack.
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