You’re going to love the rich chocolate and refreshing mint flavors in these Andes Triple Chocolate Mint Pudding Cookies!
So it’s fair to say I’m on a little bit of a chocolate mint kick right now. This pretty much happens annually as St. Patrick’s Day rolls around. Then, next thing you know it’s all about eggs, nests, and pastels :)
My husband has BBQs at his work usually at least once a month. (Yes, I know. Only in California.) It’s just for the IT team and everyone chips in and brings something for the group. If it’s available, I always ask Chris to sign up for a dessert. It’s a great excuse for me to bake up something yummy. Like these Andes Triple Chocolate Mint Pudding Cookies.
I’ve always had a soft spot for chocolate cookies. Guess that stems from my chocolate obsession. I have a really great chocolate cookie recipe that I like to play around with by adding and subtracting ingredients. I’ve done maraschino cherries, Reese’s, peppermint, cherry-filled, and now these.
This week I wanted to make a chocolate mint pudding cookie. Perfect, right? Well, it took me a couple of tries but I finally nailed it.
Chocolate pudding, semi-sweet chocolate chips, cocoa and andes baking chips are the key components of this cookie. (You can never have too much, chocolate, right?) After the first go around I decided to stuff the cookie with an Andes mint. #bestdecisionever
The cookies bake up so soft and tender and are just packed with chocolate and mint flavor! The cookies were absolutely amazing but I didn’t stop there. I melted more Andes baking chips and drizzled them on the top. Then I made up a mint drizzle in a pretty green that really adds some pop to these cookies. I’m a total sucker for a drizzle.
Seriously. What’s not to love?
- 1¼ cups all purpose flour
- ½ cup unsweetened baking cocoa
- (1) 3.9 oz box instant chocolate pudding mix
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2 tbsp water
- ½ cup semi-sweet chocolate chips
- ¾ cup Andes creme de menthe baking chips
- 24 Andes mints
- ½ cup Andes creme de menthe baking chips
- 4 oz white candy coating (I used CandiQuik)
- ½ tsp mint extract
- green gel food coloring
- Preheat oven to 375 degrees.
- Whisk together flour, cocoa, pudding mix, baking soda and salt. Set aside.
- Cream sugars and butter together until light and fluffy.
- Add in egg, vanilla and water and beat until well blended.
- Gradually stir in dry ingredients.
- Fold in chocolate chips and Andes baking chips.
- Line cookie sheet with parchment paper or lightly grease.
- Scoop out rounded tablespoons of cookie dough. Form into a ball and press an Andes mint into the center. Fold dough around mint and slightly flatten. Place on prepared cookie sheet.
- Bake for 8 minutes or until they are set. Do not over bake.
- Remove from oven and let cool on a rack.
- Melt andes chips in a small bowl in microwave at 50% power in 30 second intervals, stirring in between. Transfer to a plastic bag and cut off a corner of the bag. Just a little bit so you have a nice thin drizzle.
- Drizzle over the top of cooled cookies.
- Melt candy coating according to package directions. Stir in extract and food coloring and transfer to a piping bag or plastic bag. Cut off the corner and drizzle over cookies.
- Let drizzles set up before storing in an airtight container.
More refreshing mint recipes:
For all bars recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!