Baking Frenzie (Chocolate Mint Chocolate Chip Cookies)

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It is getting serious, I can’t stop myself from baking the last two days. Why is it that when the temps drop below 80, I feel it is my obligation to plop myself in the kitchen and not come out until flashes of cookies, cakes, cobblers are imprinted on my eyeballs.

Yesterday I made a batch of mini smore bites. I ate so many I didn’t have enough to serve last evening for a meeting. So I made another batch of 24. Because I feared that some who were coming last night might not eat chocolate, I ended up making pumpkin-gingerbread bars. Then this morning I started in again. I have made chocolate mint chocolate chip cookies and peach cobbler from a recipe that I got off Face Book. Because I felt that surely I must be burning calories with the standing and mixing, taking cookie sheets in and out of the oven, my body must be deprived of energy, thus…finishing off the smores from yesterday. I am now on a sugar rush and trying to decide which room I rearrange. While I’m trying to decide how to work off all this sugar, I will post the cookie recipe that I just made. I saw it on Just A Pinch and it sounded intriguing. It is as good as they said. The instant pudding in it can be substituted for any flavor you want. I went with Hershey’s brand chocolate instant pudding because I had bought dark chocolate-min flavored Toll House Chips. The cookies turned out so good and chocolatey.

1 small box of any flavor instant pudding

2 eggs

1 cup butter

1  cup light brown sugar

1/4 cup granulated sugar

1 teas vanilla

1 teas baking soda

1/4 teas salt

2 1/4 cups all purpose flour

1 (12 oz) bag of chocolate chips (whatever flavor you want)

Preheat oven to 350. Cream butter and both sugars together. Add eggs, one at a time and vanilla. Blend and mix well. Add dry pudding; blend well. Add the flour, salt and baking soda that you have stirred together before adding to creamed mixture. When thoroughly mixed, stir in a 12 oz package any flavor chips you want.

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