Chocolate chip cookies. Everybody loves ’em. Seriously, they do. Can you name someone who doesn’t like chocolate chip cookies? Well, someone who doesn’t have something seriously, seriously wrong with them.

Anyways. We love chocolate chip cookies at our house. My favorite recipe is this one right here. Just a note: I made these cookies on Friday and the one I had for um, breakfast (minor detail) tastes just like it came out of the oven. AND my husband didn’t even zip up the bag that they were in last night.

Secret ingredient chocolate chip cookies

Ingredients:

1 cup unsalted butter, at room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

3.4 oz. package vanilla instant pudding mix

2 large eggs

1 1/2 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

2. Beat together butter, sugars, vanilla pudding mix, and vanilla extract until creamy.

Add in the rest of the ingredients and mix well.

3. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set.

Remove cookies from oven and let cool on baking sheet for two minutes.

Transfer to a cooling rack and cool completely.

Feel free to try different flavors of pudding and mixing in different things (chocolate pudding and heath bits anyone?) Pudding is a master secret weapon in these. Who would have thought? 🙂 Plus, we always have boxes of pudding in the pantry. It’s usually only about $1 a box and pair that with coupons when they come out, usually they are freebies! (That and Walgreens usually has them 3/$2!)

Oatmeal Cream Pies

Ingredients:

Cookie:

1 cup unsalted butter

¾ cup dark brown sugar

½ cup sugar

1 tbsp molasses

1 tsp vanilla

2 eggs

1 ½ cups flour

½ tsp salt

1 tsp baking soda

⅛ tsp cinnamon

1 ½ cups quick oats

Cream Filling:

2 tsp very hot water

¼ tsp salt

1 (7 oz.) jar marshmallow cream

½ cup shortening

⅓ cup powdered sugar

½ tsp vanilla

Directions:

1. Preheat the oven to 350°. If you are a true baker line your sheet with parchment paper. If you are like me spray it with Pam. Good enough. 🙂
2. In the bowl of your stand mixer, cream the butter, sugars, molasses, vanilla, and eggs.
3. In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist. (They really do – just trust me ok?)
6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
8. Add the salt water and mix well.
9. Spread the filling onto the flat side of one cookie and top with another.
10. Hide them.

(I originally found this recipe from Kids in the Sink)

Linking up here.