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Mint chocolate pudding cookies are your favorite Andes Mints in cookie form

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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.

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5 from 1 vote

Mint Chocolate Pudding Cookies

Chocolate and mint together in a pillowy soft cookie!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3 dozen

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

Serving: 1Cookie, Calories: 142kcal, Carbohydrates: 18g, Protein: 2g, Fat: 8g, Fiber: 1g, Sugar: 12g

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.

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51 Comments

  1. 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!

    1. 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!

  2. 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!

    1. 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?

      1. 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!

  3. 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!

    1. That sounds SO good Carolann!! I love a good scoop of chunky pb in my desserts every now and then!!