I love anything that involves mint! I’m not even sure where my love for mint came from because no one in my family really cares for it. I love mint gum, Keebler Grasshopper cookies, mint peppermint patties, I even love to get mint ice cream shakes. Heck I even grow mint in my garden and add it to lemonade! I absolutely love the stuff.
So when I came across this recipe for Chocolate Andes Mint Pudding Cookies I knew right away that I needed to make it. I always have a bag of Andes mint baking chips in my freezer. Don’t tell but sometimes I just eat them out of the bag no one is looking. Then of course you all know my love for pudding cookies. I have never made pudding cookies before with chocolate pudding so I was intrigued and knew this recipe would be perfect for me!
These cookies hit the spot! The were full chocolaty yumminess with nice hint of mint. I even added a few more mint chips right on top when I pulled them out of the oven, for an added boost of flavor!
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 small box instant chocolate pudding
- 2¼ cup flour
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 cup Andes Mint baking chips
- 1 cup chocolate chips, I used mini chocolate chips
- In a bowl combine the butter and sugars together until creamy. Add eggs in one at a time and combine after each egg. Next add in the vanilla, baking soda, chocolate pudding mix and flour mix together until well combined. Stir in Andes mints and chocolate chip by hand. Place a small spoonful of dough on a well greased cookie sheet. Bake at 350 degrees for 8-10 minutes.