We had such success with our pistachio wedding cookies seen here, that I've been dying to try a new pudding cookie recipe. I don't know what it is about using a pudding mix in a cookie recipe that makes it feel so evil, as if I'm cheating the home made cookie gods somehow. But if this recipe is evil, then you certainly will want to say yes to the dark side today. Dark chocolate that is. Mwah haha ha ha! 

1 1/4 sticks softened butter 

1/4 cup white sugar
2/3 cup packed brown sugar
2 eggs

1 pkg instant pudding mix (chocolate)
2 tsp vanilla
1/4 cup Dutch processed cocoa powder
2 cups flour

1 tsp salt
1 tsp baking soda
2 handfuls of chocolate chips

Mix your butter, sugars, eggs, pudding, and vanilla together in a large mixing bowl. Then add your flour, salt, and soda. Add your chocolate chips and mix until it's just combined. 

Refrigerate for at least an hour or two. Preheat oven to 350 and bake for 10 minutes. Should yield 30 two inch cookies. 

These cookies are chocolatey and fudge-er-ific tasting. They aren't super sweet either but will certainly fulfill any chocolate cravings you are having. 

Peggy's nemesis is peanut butter. She hates it more than crocodiles hate the dentist. But luckily you have me guest posting on the blog recently and I'm going to sneak in a super simple peanut butter recipe for you. 

Sometimes a girl just needs a cookie. And sometimes you don't have butter or flour or milk or brown sugar or baking soda in your pantry. Oops! Well luckily for you I invented this 5 ingredient peanut butter cookie recipe to save the day. 

1 cup peanut butter 

1 cup white sugar 

1 egg

1 tsp vanilla 

1/2 tsp salt

Mix ingredients together and chill for 30 minutes to an hour. Spoon onto baking sheet and bake at 350 for 8-10 minutes. So simple. 

 Such a great recipe when you are running low on certain pantry staples! Hope you enjoy it. 

Italian wedding cookies, Russian tea cakes, Mexican wedding buttons, whatever you want to call them, wedding cookies are my favorite.  They are salty, butter, and sweet all at the same time. With such a huge flavor profile to live up to, they are not a low fat or healthy cookie by any means. But that's ok, sometimes we deserve to indulge. And if I'm going to indulge, these cookies are my favorite. These are so easy too! 

1 1/2 sticks of room temperature butter
1/4 cup white sugar
2 tsp vanilla extract
1 box pistachio instant pudding mix (3.4 ounces)
1 3/4 cup white flour
1/2 tsp salt 
1/4 cup powdered sugar

Mix your butter and white sugar in a mixer until fluffy. Add vanilla, pudding mix, flour, and salt. My son loved this cookie mix because its eggless, so I actually let him lick the beater! Roll your dough into a ball, wrap in plastic wrap, and refrigerate for an hour or longer. 

Preheat oven to 350. Roll your dough into small 1 inch balls. Bake for 8 minutes. Wait for cookies to be warm, but not completely cool, and sprinkle with powdered sugar. If they are too hot when you sprinkle them with sugar the sugar will melt. 

These cookies are beautiful and melt in your mouth perfection. Enjoy!