the season for holiday baking which means an array of fun cookie creations for holiday gatherings! I was searching the interwebs for some fun cookie recipes and hit the jackpot when I found one for cookies that had pudding in the batter! The recipe for Chocolate Chunk & Andes Mint Pudding cookies feature large chunks of semisweet chocolate and a touch of mint. I decided to use chopped Andes mints instead of peppermint, and I think it made the cookie extra decadent. These cookies were a hit at the holiday parties I attended so you should try them out before the season's over!
|All of your ingredients|
|Add your butter and sugars to a large bowl|
|Cream together with a mixer until smooth|
|Slowly add in a packet of dry pudding mix|
|Beat with mixer until incorporated|
|Add in eggs and vanilla|
|Beat until incorporated|
|Add in baking soda and flour and stir until incorporated|
|Stir in chocolate chunks|
|Chop Andes Mints|
|Stir in chopped Andes Mints|
|Roll dough into 1 inch balls and place on a prepared cookie sheet|
|Bake at 350 for 8-10 minutes|
Chocolate Chunk & Andes Mint Pudding Cookies
Recipe adapted from Chef in Training
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 small package (3.9 oz) chocolate instant pudding mix, dry
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cups flour
1 cup Andes Mints, chopped
1 cup semi-sweet chocolate chunks
Cream together butter and sugars.
Beat in dry instant pudding mix.
Add eggs and vanilla and beat until well incorporated.
Add baking soda and flour and beat until well incorporated.
Stir in chopped Andes Mints and semi-sweet chocolate chunks.
Roll into 1″ balls and place on a greased baking sheet.
Bake at 350 degrees F for 8-10 minutes.