Mint Chocolate Pudding Cookies

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!

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Yield: 36

Mint Chocolate Pudding Cookies

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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!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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

1. Preheat oven to 350º F.
2. In the bowl for an electric mixer cream together butter, brown sugar, and sugar until fluffy, about 2 minutes.
3. Add pudding mix, eggs, and vanilla, mix until well combined and eggs are very well incorporated.
4. In a separate bowl mix together flour, cocoa powder, baking soda and salt. Slowly add flour mixture to the dough.
5. Once just combined, use a spatula to fold in 1 cup of the Andes mint chips.
6. 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.
7. Remover from the oven and immediately top each cookie with a couple of the reserved mint chips.
8. Let sit for 5 minutes before removing to a wire rack to cool completely.

Notes

Adapted from Table For Two

If you can not find Andes Mint Baking Chips, use Andes Mints that you coarsely chop.

Nutrition Information

Yield

36

Serving Size

1
Amount Per Serving Calories 152Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 24mgSodium 127mgCarbohydrates 24gFiber 0gSugar 13gProtein 1g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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