Chocolate Mint Pudding Cookies. That’s right, I said it! These aren’t just cookies, they’re a nostalgic trip back to childhood Christmases filled with Andes mints and the comforting aroma of chocolate chip cookies baking in the oven. Each bite is a soft, chewy, minty dream, thanks to the secret ingredient: instant chocolate pudding! Prepare to be obsessed with my Chocolate Mint Pudding Cookies. They are about to become your go-to when you need a quick, easy, and utterly delicious treat!
Table of Contents
Why You Will Love This Chocolate Mint Pudding Cookies Recipe
These cookies are pure comfort food. Imagine sinking your teeth into a soft, melt-in-your-mouth cookie that’s packed with rich chocolate flavor and a refreshing hint of mint. I remember baking these with my grandma every year. The simplicity of the recipe combined with the incredible flavor makes them a winner every time. Plus, they’re so easy to make, even the kids can help!
This recipe is special because it uses instant chocolate pudding mix. This adds moisture and creates a wonderfully soft texture that lasts for days. And who can resist the allure of Andes mint cookies? The combination of chocolate and mint is a classic for a reason!
Ingredients Needed for This Chocolate Mint Pudding Cookies Recipe
Here’s everything you’ll need to whip up a batch of these delightful cookies:
*For the Cookies:*
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Andes mint baking chips (or chopped Andes mints)
How to Make This Chocolate Mint Pudding Cookies Recipe
Ready to bake? Follow these simple steps for the ultimate Chocolate Mint Pudding Cookies:
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the instant chocolate pudding mix and mix well until combined. This step might seem odd, but trust me, it’s the key to that soft texture!
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the Andes mint baking chips (or chopped Andes mints).
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the centers are soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
How to Serve This Chocolate Mint Pudding Cookies Recipe
These cookies are divine all on their own, but here are some serving ideas to elevate your experience:
- Serve them warm with a scoop of vanilla ice cream for a decadent dessert.
- Pair them with a cold glass of milk or a hot cup of coffee.
- Crumble them over yogurt or pudding for a fun twist.
- Enhance the presentation by dusting them with powdered sugar or drizzling them with melted white chocolate.
How to Store This Chocolate Mint Pudding Cookies Recipe
Proper storage will keep your cookies fresh and delicious:
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cookies in a freezer safe bag for up to 2 months.
- To reheat frozen cookies, let them thaw at room temperature or warm them in a low oven.
Tips to Make This Chocolate Mint Pudding Cookies Recipe
Here are a few tips to ensure your cookies come out perfectly every time:
- Use softened butter, not melted, for the best texture.
- Don’t overmix the dough, as this can result in tough cookies.
- For a chewier cookie, slightly underbake them.
- If you don’t have Andes mint baking chips, you can use regular chocolate chips and add a few drops of peppermint extract to the dough.
Helpful Notes for This Chocolate Mint Pudding Cookies Recipe
A few extra details to keep in mind:
- The instant chocolate pudding mix is essential for the soft texture of the cookies. Do not substitute with cooked pudding.
- Make sure your baking soda is fresh for optimal leavening.
- For best results, use high quality Andes mint baking chips or real Andes mints.
Variation of This Chocolate Mint Pudding Cookies Recipe
Want to get creative? Here are some variations to try:
- For a festive twist, add red and green sprinkles around the holidays.
- Swap the Andes mint baking chips for dark chocolate chips or white chocolate chips.
- Add a tablespoon of unsweetened cocoa powder to the dough for an even richer chocolate flavor.
- Try using different flavors of instant pudding mix, such as vanilla or butterscotch, for a unique taste experience.
What makes these chocolate mint pudding cookies so soft?
The addition of instant chocolate pudding mix helps to create a super soft and chewy texture in these cookies. It also adds extra moisture and flavor.
Can I use a different kind of mint chocolate in these cookies?
Absolutely! While Andes mints are a classic choice, you can substitute them with any other type of mint chocolate, like chocolate mint chips or chopped up peppermint patties. Adjust the amount to your liking.
How should I store these chocolate mint pudding cookies?
Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for longer storage; just thaw completely before serving.
Can I make the cookie dough ahead of time?
Yes, you can! Prepare the cookie dough as directed, then wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Allow the dough to soften slightly before scooping and baking.
Conclusion
If you loved these Chocolate Mint Pudding Cookies, you’ll definitely want more easy and creative dessert ideas like this one.
For daily inspiration, seasonal treats, and visually stunning recipes, don’t forget to visit and follow me on Pinterest, where I share my best dessert ideas, step-by-step visuals, and sweet creations to inspire your next bake.
Chocolate Mint Pudding Cookies: Easy Andes Mint Magic!
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Soft, chewy chocolate cookies packed with minty flavor thanks to instant pudding mix and Andes mints! These easy Chocolate Mint Pudding Cookies are perfect for the holidays or any time you crave a sweet treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Andes mint baking chips (or chopped Andes mints)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the instant chocolate pudding mix and mix well until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the Andes mint baking chips (or chopped Andes mints).
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the centers are soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 14g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, chocolate, mint, pudding, Andes mint cookies, dessert