Secret Ingredient Chocolate Chip Cookies...

The secret in this recipe is a box of vanilla pudding mix. I've come across recipes that call for it, such as in cakes, but never in cookies. Anything with extra vanilla will surely make the recipe even more delicious.

I made these cookies a couple weeks ago but haven't had the chance to post up the recipe or pictures. The cookies turn out so soft and chewy, you just can't have one. I had 2 before I even plated them! <<>
adapted from allrecipes.com

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 3.4 oz. package vanilla instant pudding mix
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups all-purpose flour
  
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2cups semi-sweet chocolate chips
• 1/2 cup of nuts (I used walnuts
  

Beat together butter and sugars until creamy. Beat in pudding mix, eggs, and vanilla. Stir together the flour, baking soda, and salt, and slowly mix that into the butter mixture until well combined. Stir in the chocolate chips. Drop by rounded spoonfuls using a cookie dough scoop onto an ungreased cookie sheet. Bake in a 350 degree pre-heated oven for 10-12 minutes.

Enjoy!

Red Velvet Cookie Sandwiches...Oh my!

Red velvet cupcakes are my absolute fave. My bff recently posted pics on her blog of her red velvet cookie sandwiches (minus the recipe...thanks bff! haha) and I wanted to try them out for myself. I was fortunate enough to find this wonderful concoction of a recipe by Paula Deen this afternoon and couldn't wait to try it. So...here I am...just a few hours later baking away. For all you red velvet lovers out there, this one's for you. :D
*Notice the glass of red wine? I needed one after all that sifting of confectioner's sugar! If you're lazy, Betty Crocker's Whipped Cream Cheese frosting works just as well.

Red Velvet Cookie Sandwiches
Recipe courtesy Paula Deen, 2008

Ingredients:
1 1/3 cups all purpose flour
2 tablespoons unsweetened cocoa powder (I used only 1 tablespoon)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

For the cream cheese filling:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar, sifted (yikes...can you say cavity?)
3/4 cup finely chopped pecans, optional
1 cup mini chocolate chips, optional

Directions:

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Then beat in the buttermilk, vinegar, vanilla, and red food coloring. Once combined, add the dry ingredients to the sugar mixture. Mix until thoroughly combined.

Drop dough using a cookie dropper (best invention ever...after the electric mixer of course) onto a parchment lined sheet tray forming 2 inch round circles.

Bake for about 8-10 minutes until baked through. Cookies should be cake like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until well incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in the pecans and/or chocolate chips.