Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Each day we will be celebrating a new holiday baking theme where each blogger makes a dish they love. We hope you enjoy this fabulous event. Tune in each day starting Monday December 3rd and ending Friday December 7th.
Today also happens to be the December #ChocolateParty, where our themed ingredient was peppermint/mint. Considering chocolate and mint are my favorite combination this time of year, this was easy for me!
I can’t even tell you how good these cookies were. I took them into my son’s school for the teachers, and I had an email right away asking when I was posting the recipe. I made these over a month ago, so I had to send the recipe ahead of time. These were that good, they couldn’t wait. Pudding is magic in cookies, I have said that before. But it still makes me happy every time I use it 🙂 They are just so soft and chewy, even days later!
I made a similar cookie last year using Andes Mints, but this time I used the baking bits. The bits are perfect, you get a little mint in each bite. If you can’t find the bits, you could just chop up a the regular sized mints. That might even be better, because then you get bigger chunks 🙂 If you are a fan of chocolate and mint, trust me when I say you HAVE to try these!
Mint Chocolate Pudding Cookies
Soft fudgy chocolate cookies with Andes mints
Ingredients
- 1 cup butter, , softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 (3.4 oz.) package of chocolate pudding mix
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Andes mint baking chips
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silpat liner parchment paper.
- In the bowl for an electric mixer cream together butter, brown sugar, and sugar until fluffy, about 2 minutes. Add pudding mix, eggs, and vanilla, mix until well combined. In a separate bowl mix together flour, cocoa powder, baking soda and salt. Slowly add flour mixture to the dough. Once just combined, use a spatula to fold in the chips.
- Scoop small balls of dough onto the baking sheet. Bake for 10 minutes, or until the edge are golden. Remover from the oven, and let sit for 5 minutes before removing to a wire rack to cool completely.
Notes
Adapted from Table For Two
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 149Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 171mgCarbohydrates 18gFiber 1gSugar 10gProtein 2g
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Patty says
Mint chocolate pudding in a cookie, I like it and the minty flavor;-)
Kim Bee says
Great recipe Erin. They look divine.
Suzanne says
Pudding cookies are awesome and with the peppermint chips you can’t go wrong.
Paula @ Vintage Kitchen says
Great cookie Erin, they look so tempting, and I don´t eat cookies much! I have to try the pudding in the dough, it sounds so good!
Lisa {AuthenticSuburbanGourmet} says
I bet they were super moist and delcious and perfect for the holidays! Delish!
Jessica | Portuguese Girl Cooks says
Those cookies look so good! I’ve never tried using pudding in cookies, but I bet it makes them irresistible!
Anne@FromMySweetHeart says
Erin…these look really fabulous! I love a chewy chocolate cookie and you’ve got me really curious about adding pudding to cookies! I’m going to have to try that soon! Pretty pictures, as always! : )
Magic of Spice says
These sound absolutely wonderful! My mom used to make a pudding cake when I was a kid and I just loved it, I bet these are even better 🙂