Mint Chocolate Pudding Cookies

5 from 1 vote

These soft Mint Chocolate Pudding Cookies are full of Andes Creme De Menthe Baking Chips, milk chocolate chips, and milk chocolate pudding mix.

Prep Time15

Cook Time10

Total Time25

Servings: cookies

1 cup butter room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar packed
1 teaspoon vanilla extract
2 large eggs
3.56 ounce box Hershey’s Milk Chocolate Instant Pudding Mix 3.9 ounce of any instant chocolate puddign mix will work
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
10 ounces Andes Creme De Menthe Baking Chips
1/2 cup milk chocolate chips

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Add in the 1 cup butter, 1/4 cup granulated sugar, and 3/4 cup light brown sugar to a large mixing bowl. Using a hand mixer, beat on medium until creamed.
Add the 1 teaspoon vanilla extract and 2 large eggs. Beat until incorporated. Scrape down the sides of the bowl.
Add the 3.56 ounce box Hershey’s Milk Chocolate Instant Pudding Mix, 2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the wet ingredients. Beat just until the dry ingredients are incorporated.
Stir in the 10 ounces Andes Creme De Menthe Baking Chips and 1/2 cup milk chocolate chips until they are evenly distributed in the cookie dough.
Using a 1 1/2 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.

If you can’t find the creme de menthe baking chips, chop up 10 ounces of Andes Creme De Menthe Thins instead.