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These soft and fudgy Mint Chocolate Pudding Cookies are packed with Andes Mint chips and deep chocolate flavor. Enjoy these tender cookies during the holidays or any time you’re craving mint chocolate!
I can’t even tell you how scrumptious these Mint Chocolate Pudding Cookies are. Pudding mix has a magical effect on cookies. Even days after they’re made, pudding cookies are still perfectly soft and chewy. And if you’re a fan of mint with your chocolate, trust me when I say you HAVE to try these!
If you’re curious about how good pudding cookies can be, try these cookies & cream-inspired Oreo Pudding Cookies. Or, for a creative and delicious take on a classic chocolate chip cookie, check out this recipe for Butterscotch Pudding Triple Chip Cookies.
Why You’ll Love These Mint Chocolate Pudding Cookies
- Quick and easy. This recipe can be ready in under 30 minutes from start to finish.
- Soft and chewy. Chocolate pudding mix in the dough makes these cookies thick and chewy. Best of all, they’ll stay soft and delicious for several days.
- Include your kids. This is a kid-friendly recipe since it’s so simple to make. Invite the little ones to mix the dough and roll the dough into balls before baking.
- Great for gifting. It’s an excellent cookie to bring to parties, holiday potlucks, or to give away in tins as holiday baking gifts.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Andes Mint Baking Chips – These mini versions of the famous Andes candies add pops of minty goodness to every bite.
- Chocolate Pudding Mix – Aside from deepening the chocolate flavor, instant pudding mix creates a soft and chewy cookie that keeps its texture over time.
- Cocoa Powder – Cocoa adds rich chocolate goodness to the cookie dough.
- Butter – Real butter makes these cookies rich and satisfying. Use the unsalted kind, or reduce the salt by half if you’re using salted butter.
- Brown Sugar – Adds sweetness and creates a softer cookie.
- White Sugar – Adds sweetness and helps the cookies stay fresh longer.
- Eggs – Eggs add richness, moisture, and natural leavening.
- Vanilla – Adds sweet aromatic flavor that makes all cookies taste better.
- Flour – Use your favorite all-purpose flour for this recipe.
- Baking Soda – Helps the cookies to rise and spread.
- Salt – Balances out the sweetness and enhances the flavor.
How To Make Mint Chocolate Pudding Cookies
- Cream the butter and sugars. In a bowl, cream together the butter and sugars until fluffy, about 2 minutes.
- Add the pudding mix and wet ingredients. Mix in the pudding mix, eggs, and vanilla until smooth.
- Add the dry ingredients and mint chocolate chips. In another bowl, combine the flour, cocoa, baking soda, and salt. Add this dry mix to the dough until just combined. Then use a rubber spatula to fold in the Andes chips.
- Scoop and bake. Scoop the dough into small balls and bake for 10 minutes. When the edges are golden, remove them from the oven and let sit for 5 minutes. Transfer to a wire rack to finish cooling.
Recipe Tips & Variations
- For maximum softness, don’t overbake. To make sure these cookies are as soft as possible, remove them from the oven when the edges are just golden.
- Let the cookies cool on the baking sheet for 5 minutes. Letting the hot cookies cool slightly on the baking sheet before moving them to a wire rack helps them set, so they won’t break apart.
- Make these into ice cream sandwiches. Another bonus of soft pudding cookies is that they’re perfect for ice cream sandwiches. Try them with chocolate, vanilla, or mint chip ice cream inside. Then freeze overnight in an airtight container for incredible ice cream sandwiches.
- Have fun with different add-ins. Switch up this cookie’s flavor by substituting part of the Andes chips with white chocolate chips, walnuts, or even crushed candy canes.
- Substitute gluten-free flour for a gluten-free version. If you have gluten sensitivity, you can use a 1:1 gluten-free flour blend instead of regular flour (results may vary).
If you can’t find the Andes baking chips where you live, feel free to chop up regular-sized Andes mints instead. The advantage of this is that you can have bigger chunks of mint chocolate in your cookies!
If you use a different flavor of pudding mix in this recipe, it will change the color and flavor of the cookie. But if you’re up for experimenting, you could try other flavors like vanilla, mint, or butterscotch pudding mixes. Or if you want to up the mint flavor you can add mint extract to the dough as well as the vanilla.
How To Store
- Room Temperature – Leftover cookies can be stored in an airtight container for at least 4-5 days, ensuring you’ll have tasty treats for days to come.
- Refrigerate – If your home is very warm, you may prefer to store these in an airtight container in the fridge. However, they do tend to dry out quicker in the refrigerator.
- Freeze – Freeze these cookies in an airtight container with waxed paper between layers. They’re best if eaten within 3 months.
More Must Make Cookie Recipes
- Frosted Churro Cookies
- Cream Cheese Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Hot Chocolate Cookies
- White Chocolate Gingerbread Cookies
- Sugar Cookies
- Chocolate Crinkle Cookies
Mint Chocolate Pudding Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 3.4 oz. package of chocolate pudding mix
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup Andes mint baking chips, divided
Instructions
- Preheat oven to 350º F.
- 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 and eggs are very well incorporated.
- 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 1 cup of the Andes mint chips.
- Scoop small balls of dough onto the baking sheet. Bake for 10 minutes, or until the tops are dry looking and the edges are set.
- Remover from the oven and immediately top each cookie with a couple of the reserved mint chips.
- Let sit for 5 minutes before removing to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Those cookies look so good! I’ve never tried using pudding in cookies, but I bet it makes them irresistible!
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! : )
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 🙂
Holy cow, these cookies are so good. I love Andes Mints, and these cookies are just full of the delicious flavor.
These are really amazing desserts! My family loved it!