Sunday, December 16

Chocolate Chunk & Andes Mint Pudding Cookies


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
Enjoy!

Chocolate Chunk & Andes Mint Pudding Cookies
Recipe adapted from Chef in Training

INGREDIENTS:
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
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cups flour
1 cup Andes Mints, chopped
1 cup semi-sweet chocolate chunks 

DIRECTIONS:
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. 

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