These cookies are my answer to every time someone asks for a holiday-worthy treat that’s easy to make and impossible to resist. They combine cocoa, instant pudding, chocolate chips, and a mint surprise tucked inside each cookie. They bake fast, hold their shape, and finish with two kinds of drizzles for a professional look without a bakery price tag.
I test recipes until they behave predictably, and this one does. The pudding mix keeps the crumb tender and adds chocolate intensity. Wrapping an Andes mint in dough gives each cookie a little molten center when you bite in. The final drizzles—melted Andes chips plus a tinted white candy coating—make them look special and keep the mint theme front and center.
If you bake often, you’ll appreciate how straightforward the steps are. If you’re new to baking, follow the steps in order and don’t rush the drizzles. The cookies set quickly and store well, so they’re great for gifting or for keeping on hand when you need a reliable crowd-pleaser.
Ingredient List
- 1 1/4 cups all purpose flour — provides structure; spoon into the cup and level for accuracy.
- 1/2 cup unsweetened baking cocoa — deepens the chocolate flavor; sift if lumpy.
- 3.9 oz instant chocolate pudding mix (1 box) — adds moisture and a tender crumb.
- 1/2 tsp baking soda — light leavening to help cookies rise slightly.
- 1/2 tsp salt — balances sweetness and enhances chocolate flavor.
- 3/4 cup light brown sugar — adds chew and caramel notes.
- 1/2 cup granulated sugar — contributes to spread and crisp edges.
- 1/2 cup unsalted butter (melted) — richness and chew; melted butter gives a slightly denser, fudgier cookie.
- 1 tsp vanilla extract — rounds flavors; don’t skip it.
- 1 egg (room temperature) — binds and adds lift; room temperature mixes more evenly.
- 2 tbsp water — adjusts dough consistency so it’s easy to shape.
- 1/2 cup semi-sweet chocolate chips — chocolate pockets throughout the cookie.
- 3/4 cup Andes creme de menthe baking chips — mint chips folded into the dough for mint-chocolate balance.
- 24 Andes mints — one mint per cookie; the hidden center.
- 1/2 cup Andes creme de menthe baking chips — extra for melting and drizzling.
- 4 oz white candy coating (I used CandiQuik) — melts smooth for the colored drizzle.
- 1/2 tsp mint extract — intensifies the mint flavor in the white drizzle.
- green gel food coloring — tint the white coating for a festive finish.
Andes Triple Chocolate Mint Pudding Cookies Cooking Guide
- Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease and set aside.
- In a medium bowl whisk together 1 1/4 cups all purpose flour, 1/2 cup unsweetened baking cocoa, 3.9 oz instant chocolate pudding mix (1 box), 1/2 tsp baking soda, and 1/2 tsp salt. Set dry mixture aside.
- In a large bowl, beat 3/4 cup light brown sugar and 1/2 cup granulated sugar with 1/2 cup unsalted butter (melted) until combined and slightly fluffy.
- Add 1 egg (room temperature), 1 tsp vanilla extract, and 2 tbsp water to the butter-sugar mixture and beat until well blended.
- Gradually stir the dry ingredient mixture into the wet ingredients until just combined.
- Fold in 1/2 cup semi-sweet chocolate chips and 3/4 cup Andes creme de menthe baking chips.
- Using rounded tablespoons of dough, form each portion into a ball. Press one Andes mint into the center of each dough ball (there are 24 mints in the ingredient list; use one per cookie). Fold the dough around the mint so it is enclosed and slightly flatten each cookie. Place cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8 minutes, or until the cookies are set but not overbaked. Remove from oven and transfer cookies to a wire rack to cool completely.
- Melt the remaining 1/2 cup Andes creme de menthe baking chips in a small microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals, until smooth. Transfer the melted chips to a small plastic bag, snip a very small corner, and drizzle over the cooled cookies. Allow this drizzle to set.
- Melt 4 oz white candy coating according to package directions. Stir in 1/2 tsp mint extract and green gel food coloring to tint as desired. Transfer the colored coating to a piping bag or plastic bag, snip a corner, and drizzle over the cookies.
- Let all drizzles set up completely before storing cookies in an airtight container.
Why It’s Crowd-Pleasing
These cookies tick several boxes. First, they’re visually striking: dark, fudgy cookies with bright green mint drizzles look festive and intentional. Second, the textures work—tender crumb from the pudding mix, melty chocolate chips, and that gooey mint center when you bite in. Third, flavor balance is reliable: rich chocolate plus a cool mint note isn’t novel, but when executed well it’s universally liked.
Finally, they’re deceptively simple. The dough comes together quickly, bakes in eight minutes, and the finishing steps are more about patience than skill. That makes them useful for parties, school events, or last-minute gifts when you want something that feels special without a fuss.
No-Store Runs Needed
One of the nicest things about this recipe is that it uses pantry-friendly staples plus a couple of specialty items. If you already keep flour, sugar, butter, eggs, cocoa, and pudding mix on hand, you’re nearly there. The extras (Andes mints and baking chips, white candy coating, mint extract) are easy to pick up once and then you’ll have them for many future recipes.
If you want to avoid a trip to the store right before baking, check for the core items: flour, cocoa, sugar, butter, egg, and an instant pudding mix. Those create the cookie base; the mint components are the finishing flourish but won’t break the recipe if you adapt presentation or reduce drizzles.
Kitchen Gear Checklist
- Mixing bowls — at least one medium and one large.
- Whisk and spatula — whisk for dry ingredients, spatula for folding.
- Electric mixer or hand mixer — speeds up creaming but not strictly necessary.
- Measuring cups and spoons — accurate measuring keeps texture consistent.
- Baking sheet and parchment paper — for even baking and easy cleanup.
- Wire rack — cools cookies quickly and prevents sogginess.
- Microwave-safe bowl — for melting the Andes chips.
- Small plastic bags or piping bags — for drizzling both melted chips and colored coating.
- Small saucepan or double boiler (optional) — alternative for melting candy coating if you prefer stovetop.
Problems & Prevention
- Cookies spreading too much: Don’t over-melt the butter; let it cool slightly before combining with sugars. Chill the formed dough 10–15 minutes if your kitchen is very warm.
- Mint leaking out during bake: Enclose the Andes mint fully in dough and press seams closed. Use rounded tablespoon portions so there’s enough dough to wrap the mint.
- Dry or crumbly texture: Measure flour by spooning into the cup and leveling; packing flour gives too much. Also follow pudding mix amount exactly—it’s essential for that tender crumb.
- Drizzle not setting: Ensure cookies are completely cool before drizzling. Melted chips and candy coating will set faster on a cool surface.
- Overbaked cookies: The bake time is short—8 minutes. Cookies will look slightly underdone at the center; they finish setting as they cool. Remove promptly.
Health-Conscious Tweaks
If you want to nudge the recipe toward lighter tendencies without changing the method, try these practical ideas:
- Skip the second drizzle or use less of the white candy coating to cut added sugar from the decoration.
- Use dark chocolate chips in place of semi-sweet for a less sweet bite while maintaining chocolate intensity.
- Portion dough into slightly smaller tablespoons to make more, smaller cookies—smaller portions help with moderation.
These options keep the spirit of the cookie intact while letting you control sweetness and portion size. I avoid recommending ingredient substitutions that change baking chemistry because this recipe relies on specific ratios for texture.
Author’s Commentary
I made these on a rainy afternoon and ended up delivering them to neighbors because the mint aroma filled the hallway. The pudding mix trick is one I rely on when I want a soft cookie without fussing over creaming times or chilling dough all day. Wrapping an Andes mint in dough feels like a small, satisfying gamble—you get that molten surprise every time if you seal the dough well.
My finishing touches are practical: melt chips in short microwave bursts at half power and stir between intervals. It prevents scorching and gives you a smooth drizzle. For the white coating I tint lightly; you want minty color without looking neon. Small piping bags or snipped plastic bags work great—no fancy tools required.
Shelf Life & Storage
Store cooled cookies in an airtight container. At room temperature they keep well for up to 4–5 days. If you want to keep them longer, refrigerate for up to 2 weeks. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
If you stack cookies when storing, separate layers with parchment to protect the drizzles. Once drizzles are fully set they hold up well, but soft fillings can shift if the cookies are jostled.
Popular Questions
- Can I make the dough ahead? Yes. You can form dough balls and refrigerate them for a day, or freeze individually on a sheet and transfer to a bag for longer storage. Bake from chilled, adding a minute or two if needed.
- What if I don’t have Andes baking chips? You can substitute another mint-flavored chip or reduce to only semi-sweet chips, but the mint intensity will change.
- Can I skip the pudding mix? The pudding mix affects texture. If you omit it, expect a different crumb—slightly less tender and moist.
- How do I avoid a gooey center? If you prefer less molten centers, use smaller mints or place less dough over the mint so it bakes through more fully.
- Is the mint extract necessary? It’s only for the white coating to amplify the mint flavor. You can omit it if you prefer a subtler mint edge.
Ready to Cook?
Preheat your oven, gather the ingredients listed above, and set out two bowls: one for dry, one for wet. Follow the guide step by step, tuck an Andes mint into each dough ball, and bake for eight minutes. Take your time with the drizzles; they elevate the cookies from good to memorable.
These cookies are straightforward, reliably delicious, and worth the little bit of extra assembly. Roll up your sleeves—this batch will disappear fast.
Andes Triple Chocolate Mint Pudding Cookies
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Wire Rack
- Microwave-safe Bowl
- small plastic bag or piping bag
Ingredients
Ingredients
- 1 1/4 cupsall purpose flour
- 1/2 cupunsweetened baking cocoa
- 3.9 ozinstant chocolate pudding mix1 box
- 1/2 tspbaking soda
- 1/2 tspsalt
- 3/4 cuplight brown sugar
- 1/2 cupgranulated sugar
- 1/2 cupunsalted buttermelted
- 1 tspvanilla extract
- 1 eggroom temperature
- 2 tbspwater
- 1/2 cupsemi-sweet chocolate chips
- 3/4 cupAndes creme de menthe baking chips
- 24 Andes mints
- 1/2 cupAndes creme de menthe baking chips
- 4 ozwhite candy coatingI used CandiQuik
- 1/2 tspmint extract
- green gel food coloring
Instructions
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease and set aside.
- In a medium bowl whisk together 1 1/4 cups all purpose flour, 1/2 cup unsweetened baking cocoa, 3.9 oz instant chocolate pudding mix (1 box), 1/2 tsp baking soda, and 1/2 tsp salt. Set dry mixture aside.
- In a large bowl, beat 3/4 cup light brown sugar and 1/2 cup granulated sugar with 1/2 cup unsalted butter (melted) until combined and slightly fluffy.
- Add 1 egg (room temperature), 1 tsp vanilla extract, and 2 tbsp water to the butter-sugar mixture and beat until well blended.
- Gradually stir the dry ingredient mixture into the wet ingredients until just combined.
- Fold in 1/2 cup semi-sweet chocolate chips and 3/4 cup Andes creme de menthe baking chips.
- Using rounded tablespoons of dough, form each portion into a ball. Press one Andes mint into the center of each dough ball (there are 24 mints in the ingredient list; use one per cookie). Fold the dough around the mint so it is enclosed and slightly flatten each cookie. Place cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8 minutes, or until the cookies are set but not overbaked. Remove from oven and transfer cookies to a wire rack to cool completely.
- Melt the remaining 1/2 cup Andes creme de menthe baking chips in a small microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals, until smooth. Transfer the melted chips to a small plastic bag, snip a very small corner, and drizzle over the cooled cookies. Allow this drizzle to set.
- Melt 4 oz white candy coating according to package directions. Stir in 1/2 tsp mint extract and green gel food coloring to tint as desired. Transfer the colored coating to a piping bag or plastic bag, snip a corner, and drizzle over the cookies.
- Let all drizzles set up completely before storing cookies in an airtight container.
