Mint chocolate pudding cookies are your favorite Andes Mints in cookie form
I love discovering fun ingredients when I’m at the grocery store or just in the baking aisle at Target or Walmart. Sometimes they carry things groceries stores don’t carry. When I stumbled across the Andes Baking Mints, I immediately snatched up two bags. I remember seeing them in recipes last year but couldn’t, for the life of me, find them anywhere. This year, I got an early start, I guess.
It’s so hard not to eat the entire bag just by itself. I LOVE Andes mints. When we were younger, my mom would buy packages of the Andes mints for us and it was a real treat whenever we got one after dinner. I don’t know why we made it such a huge deal, but when you’re that young, you think it’s the greatest thing in the entire world. It’s funny that Andes mints evoke so much memory for me. It’s just something I vividly remember. That green wrapper and the dark chocolate & mint covered bottom. I also remember going to Olive Garden and being all like, “OMG they give you ANDES MINTS as a thank you treat.” Haha, the little things in life..and then you realize you were excited over an Andes mint at Olive Garden…
So, a lot of people associate mint and chocolate as a winter time/Christmas dessert but I don’t think this counts as that. I mean, mint chocolate chip ice cream is an anytime thing, so these cookies are definitely anytime too :) plus, why would you wait to make these? I’m officially addicted to pudding in cookies. I love soft cookies and the fact that pudding makes cookies soft for DAYS after it was made, it’s like the best addition to any cookie recipe. If you haven’t tried my butterscotch pudding cookies, you now have TWO pudding cookies to choose from and you must get pudding cookies in your life, asap.
Mint Chocolate Pudding Cookies
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- ¾ cup (165 g) dark brown sugar
- ¼ cup (50 g) granulated sugar
- 3.4 ounce (96 g) package of chocolate fudge pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) all purpose flour
- ¼ cup (22 g) Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180 g) Andes mint baking chips
Instructions
- Preheat oven to 350 °F (177 °C). Line baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
- Slowly add in the dry ingredients until just combined. Fold in the mint chips with a spatula.
- Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
- Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
- Store in an airtight container for up to 5 days.
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Chris
Sunday 12th of March 2017
People who have NOT made an item should NOT be permitted to leave a comment. I've gone through a butt load if comments without coming across a single person who has ACTUALLY MADE these cookies!
Julie
Sunday 12th of March 2017
You might want to check again because the last three comments, not including yours, are ones of people who have made them.
From Nicolle Martin: ...anywho, made these tonight for my son’s preschool cookie walk on Saturday-These. Are. The. Bomb. Oh wow! Thanks for the recipe! I might just have to try the peppermint chips now!
From Carolann: Great cookies every time! I omitted the mint chips and they are stil fantastic, sometimes I scoop chunky peanut butter into the middles before baking, so amazing!
From Aska: Hi. i made these cookies tonight. it was really yummy. but mine didn’t turn out like yours. you’re cookies looks more thick. and like cake….i mixed all the ingredients by mixer except folding chips…do you use spatula to mix the wet ingredients? I would like to make this on the weekend again so please give me a tip! (Then I responded and helped her out and she replied) I think I might overbeat and i made it too small! I will try to make them bigger next time! Thanks for the reply!, Julie!
Aska
Wednesday 4th of December 2013
Hi. i made these cookies tonight. it was really yummy. but mine didn't turn out like yours. you're cookies looks more thick. and like cake....i mixed all the ingredients by mixer except folding chips...do you use spatula to mix the wet ingredients? I would like to make this on the weekend again so please give me a tip!
Julie
Thursday 5th of December 2013
Hi Aska, I'm glad you made them and enjoyed them! The only thing I can think of, as to why your cookies weren't as thick and cake-like is: you might've over-beat your batter and what size cookie scoop did you use? If you want your cookies to be thicker, you should make a larger ball with it (use about 1 1/2 tbsp.) and don't flatten it. It'll flatten itself when baking. Another reason could be altitude? Are you baking at a higher altitude?
Carolann
Thursday 23rd of May 2013
Great cookies every time! I omitted the mint chips and they are stil fantastic, sometimes I scoop chunky peanut butter into the middles before baking, so amazing!
Julie
Thursday 23rd of May 2013
That sounds SO good Carolann!! I love a good scoop of chunky pb in my desserts every now and then!!
Nicolle Martin
Thursday 6th of December 2012
Thank you for your help. I ended up researching and learning the difference between unsweetened Hershey's cocoa and Dutch processed cocoa and making the necessary changes. Anywho, made these tonight for my son's preschool cookie walk on Saturday-These. Are. The. Bomb. Oh wow! Thanks for the recipe! I might just have to try the peppermint chips now!
Nicolle
Thursday 6th of December 2012
Thanks! What about the Hershey's cocoa powder?
Julie
Thursday 6th of December 2012
Oh, didn't realize you were saying you can't find dutch-processed cocoa. I thought you were asking for a substitute for cocoa powder. In regards to your question, you can certainly use any kind of unsweetened cocoa powder as a substitute for dutch-processed cocoa powder.