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
- 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
- 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.
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