Soft Chewy Chocolate Chip Cookies (made with pudding mix!)

These are hands down the best chocolate chip cookies I have ever eaten in my life. I originally got the recipe from a friend of mine at work and have tweaked it to my liking and it is AMAZING. You need these...now!

The Best Chocolate Chip Cookies Ever

2 sticks (1 cup) of butter softened
1 tsp. vanilla extract
2 eggs
1 cup brown sugar
1 cup granulated sugar
2 1/4 cup flour (I use 2 1/4 C in Provo, UT but if you're really high altitude add a tad more flour)
1 tsp. baking soda
1 3.4 oz box of Jell-O instant vanilla pudding mix (just the powder mix, don't make the pudding!)
1 package or Ghiradelli or Guittard Semisweet chocolate chips

Preheat oven to 350
***Tip- Make sure all ingredients are room temperature. This makes a huge difference. So don't add cold eggs or butter; if you do it will come out fine but not as amazing as if you follow this tip!

1. In a large bowl cream together butter, sugar (granulated and brown), eggs, and vanilla extract

2. In a separate medium sized bowl mix flour and baking soda. Gradually add the dry ingredients to the wet ingredients.

3. Last, mix in the vanilla pudding mix and chocolate chips.

4. Make spoon fulls about a heaping tablespoon large and drop onto cookie sheet.

5. Bake for 10-12 minutes. DO NOT OVER BAKE! Start checking them at 10 minutes and if the edges are not brown leave in for more time. The bake time will differ depending on your oven.

Now enjoy!!! Please leave a comment and let me know if you loved them!

Mini Cheesecakes

I wanted to continue sharing some of my favorite holiday recipes on the blog. For me, an ideal holiday recipe is pretty, stress-free, and most importantly delicious! This recipe checks off on all three requirements! My Mom always made these as a part of her dessert spread for Christmas dinner.

Mom's Mini Cheesecakes

Cheesecake Mix:
3 (8 oz.) Packages of Philadelphia Cream Cheese
5 Eggs
1 Cup Sugar
1 1/2 Tsp. Vanilla Extract

Preheat oven to 300

Mix with mixer and pour into cupcake tins with paper liners. Bake for 30-40 minutes. DO NOT ALLOW EDGES TO BROWN. Remove from oven and let stand until topping is ready.

Topping:
1 Cup Sour Cream
1/2 Tsp. Vanilla Extract
1/4 Cup Sugar
Can of Cherry/ Blueberry Pie Filling (Whichever you prefer. I usually do both)

Mix all the ingredients together. Put about a tsp. of topping on each cheesecake. Then, spoon a dot of the pie filling in the center of each cheesecake. Return to oven for 5 minutes. Let cool then refrigerate until ready to serve.

Makes approx. 24 mini cheesecakes