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!
- 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
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.
Adapted from Table For Two
- Mice Cookies from Kim of Cravings of a Lunatic
- Biscoff Blossoms from Jen of Juanita’s Cocina
- Double Chocolate Thumbprints from Liz of That Skinny Chick Can Bake
- Cookie Sticks from Anuradha of Baker Street
- Snickerdoodles Snowballs from Kristen of Frugal Antics of a Harried Homemaker
- Cranberry Pistachio Christmas Biscotti from Isabelle of Crumb
- Mint Chocolate Pudding Cookies from Erin of Dinners, Dishes and Desserts
- Hot Cocoa Blossoms from Erin of Spiffy Cookie