Mint Chocolate Pudding Cookies
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!
Servings: 36
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
Adapted from Table For Two
If you can not find Andes Mint Baking Chips, use Andes Mints that you coarsely chop.
Nutrition
Serving: 1g | Calories: 152kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 127mg | Sugar: 13g
