The holidays are a time for fun, family and…FOOD. Whether you like it not, temptation is all around you. So, either you embrace  it, or wind up severely depriving yourself of a good time. The choice is yours. Me?  I’m embracing it. Life is short!

I’m heading to Western NY to visit my family this weekend, and I wanted to make something to contribute to dinner on Saturday night with my dad’s side of the family. It had to be something that didn’t require refrigeration (I’ll be driving for 6 hours), and that was fairly easy.

Cookies it is! They’re a staple, and you can never have too many. Not to mention, I’ve been on the hunt for THE best chocolate chip cookie recipe, so I decide to hit up Kraftrecipes.com to see what I could find.

Pudding-Chocolate Morsel Cookies  – sold! I got to work.

The result? Soft, chewy, chocolatey cookies. Are they the best ever? No. Are they damn good? Yes! I mean, what’s not to love?   Instead of one chocolate, I used two – white and dark, so they’re extra chocolatey! Ready to get baking?

Here’s What You’ll Need:

• 1 cup butter or margarine, softened 
• 3/4 cup packed brown sugar 
• 1/4 cup granulated sugar 
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 
• 1 tsp. vanilla 
• 2 eggs 
• 1 tsp. baking soda 
• 2-1/4 cups flour
• 1 pkg. (12 oz.) BAKER’S Semi-Sweet Chocolate Morsels

1. Beat butter, sugars, dry pudding mix and vanilla in a large bowl – mix until well blended. Tip: If you have an electric mixer – use it!
2. Add in the eggs and baking soda; mix well. Gradually add in flour. Finally, stir in chunks of chocolate.
3. Drop teaspoon-sized balls about two inches apart onto a baking sheet.
4. Bake 8-10 minutes, or until lightly brown. Let cool for a couple minutes and then transfer to a wire rack.

This post was sponsored by Kraft. All thoughts are my own.