Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Add in the butter, brown sugar, and granulated sugar to a large mixing bowl. Using a hand mixer, beat on medium until creamed.
Add the vanilla and eggs. Beat until incorporated. Scrape down the sides of the bowl.
Add the dry pudding mix, flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients. Beat just until the dry ingredients are incorporated.
Stir in the Andes Creme De Menthe Baking Chips and milk chocolate chips until they are evenly distributed in the cookie dough.
Using a 1 ½ tablespoon cookie scoop, scoop the dough and roll between your hands to form a ball. Place on the prepared cookie sheet.
Place in the preheated oven and let the cookies bake for 10 to 12 minutes or until done.
Remove from the oven and let cool for about 10 minutes on the cookie sheet before transferring to a paper towel or wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Notes
If you can’t find the creme de menthe baking chips, chop up 10 ounces of Andes Creme De Menthe Thins instead.