Andes Triple Chocolate Mint Pudding Cookies

If you’re a fan of the rich and decadent combination of chocolate and mint, these Andes Triple Chocolate Mint Pudding Cookies are about to become your new favorite treat. Each cookie is a delightful explosion of flavors, thanks to the blend of chocolate pudding mix, semi-sweet chocolate chips, and the iconic Andes crème de menthe baking chips. With a soft and chewy texture, these cookies are perfect for any occasion, whether it’s a cozy night in or a festive gathering with friends and family. Get ready to indulge in a cookie that is both easy to make and irresistibly delicious!

What Sets This Recipe Apart

These cookies are not your average chocolate chip cookies. The inclusion of instant chocolate pudding mix not only enhances the chocolate flavor but also guarantees a moist and chewy texture that’s simply irresistible. The Andes crème de menthe baking chips add a refreshing minty twist, making these cookies a perfect treat during the holiday season or anytime you crave something sweet with a hint of mint. Plus, the combination of dark semi-sweet chocolate and white candy coating takes these cookies to a whole new level of indulgence.

Ingredient Rundown

To create these mouthwatering Andes Triple Chocolate Mint Pudding Cookies, you’ll need the following ingredients:

• 1 1/4 cups all-purpose flour – This is the base of your cookie dough.
• 1/2 cup unsweetened baking cocoa – For that rich chocolate flavor.
• 3.9 oz instant chocolate pudding mix – Keeps the cookies moist and flavorful.
• 1/2 tsp baking soda – Helps the cookies rise.
• 1/2 tsp salt – Enhances the sweetness of the cookies.
• 3/4 cup light brown sugar – Adds moisture and a hint of caramel flavor.
• 1/2 cup granulated sugar – For sweetness and texture.
• 1/2 cup unsalted butter, melted – Creates a rich, buttery flavor.
• 1 tsp vanilla extract – Adds depth to the flavor profile.
• 1 egg, room temperature – Binds the ingredients together.
• 2 tbsp water – Helps to mix the dough smoothly.
• 1/2 cup semi-sweet chocolate chips – For extra chocolatey goodness.
• 3/4 cup Andes crème de menthe baking chips – The star of the show!
• 24 Andes mints – To top your cookies for an extra minty finish.
• 1/2 cup Andes crème de menthe baking chips – For drizzling on top.
• 4 oz white candy coating (I used CandiQuik) – For dipping or drizzling.
• 1/2 tsp mint extract – To boost the minty flavor.
• Green gel food coloring – Optional, for a festive touch.

What You’ll Need (Gear)

• Baking sheets – Line them with parchment paper for easy cleanup.
• Mixing bowls – A large bowl for the dough and a smaller one for the melted chocolate.
• Whisk – For mixing the dry ingredients and egg mixture.
• Cookie scoop – To ensure uniform cookie sizes.
• Microwave-safe bowl – To melt the white candy coating.
• Cooling rack – For cooling the cookies after baking.

Build Andes Triple Chocolate Mint Pudding Cookies Step by Step

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and rise perfectly.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant chocolate pudding mix, baking soda, and salt. Set this aside as it forms the backbone of your cookie dough.

Step 3: Combine Wet Ingredients

In another bowl, mix the melted unsalted butter, light brown sugar, and granulated sugar until well combined. Add the room temperature egg, vanilla extract, and water. Beat until smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined; be careful not to overmix. The dough will be thick and chocolatey.

Step 5: Add Chocolate Chips

Fold in the semi-sweet chocolate chips and 3/4 cup of Andes crème de menthe baking chips. This step is where your cookies get that glorious chocolate-mint flavor.

Step 6: Scoop and Shape the Cookies

Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Flatten them slightly with your fingers for even baking.

Step 7: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remember, they will continue to cook on the baking sheet after being removed from the oven.

Step 8: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Step 9: Melt the White Candy Coating

While the cookies are cooling, melt the white candy coating in the microwave according to the package instructions. If desired, add a few drops of green gel food coloring and the mint extract to the melted coating for an extra festive touch.

Step 10: Drizzle and Top the Cookies

Once the cookies are cool, drizzle the melted white candy coating on top of each cookie. Place an Andes mint on top of each cookie while the coating is still warm, allowing it to melt slightly. For an extra touch, you can drizzle more melted white candy coating over the mint.

Dairy-Free/Gluten-Free Swaps

If you’re looking to make these cookies dairy-free or gluten-free, consider the following substitutions:

• Use dairy-free butter or coconut oil instead of unsalted butter.
• Opt for a gluten-free all-purpose flour blend in place of regular flour.
• Choose dairy-free chocolate chips and mint chips to keep the recipe dairy-free.

Pitfalls & How to Prevent Them

• Overmixing the Dough: This can lead to tough cookies. Mix until just combined.
• Baking Too Long: Keep an eye on the cookies; they should look soft in the center when you take them out.
• Not Allowing Cookies to Cool: Let them cool on the baking sheet to retain moisture and softness.

Make-Ahead & Storage

These Andes Triple Chocolate Mint Pudding Cookies can be made ahead of time and stored for later enjoyment. Here are some tips:

• Make Ahead: The cookie dough can be made ahead of time and refrigerated for up to 3 days. Allow it to come to room temperature before baking.
• Storage: Store baked cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months; just thaw them at room temperature before enjoying.

Andes Triple Chocolate Mint Pudding Cookies Q&A

Can I use regular chocolate pudding mix instead of instant?

It’s best to use instant chocolate pudding mix for the right texture and moisture. Regular pudding requires cooking and won’t provide the same results.

What if I can’t find Andes crème de menthe baking chips?

If you can’t find these specific chips, you can substitute them with regular mint chocolate chips or chop up Andes mints and fold them into the dough.

Can I make these cookies without mint flavor?

Absolutely! You can simply omit the mint extract and Andes chips for a classic triple chocolate cookie. They will still be delicious!

Can I add nuts to the cookie dough?

Yes! Chopped nuts, such as walnuts or pecans, can be added for an extra crunch. Just fold them in with the chocolate chips.

In Closing

These Andes Triple Chocolate Mint Pudding Cookies are a delightful treat that combines the best of chocolate and mint in every bite. With their soft and chewy texture, rich chocolate flavor, and refreshing minty finish, they are sure to impress everyone who tries them. Whether you’re celebrating a special occasion or simply indulging in a sweet moment, these cookies are a perfect choice. So grab your ingredients and get ready to bake a batch of these heavenly cookies that will have everyone coming back for seconds!