Andes Triple Chocolate Mint Pudding Cookies
These Andes Triple Chocolate Mint Pudding Cookies are rich, chewy, and bursting with chocolate-mint flavor. Perfect for holiday treats or any sweet craving!
Equipment
- Baking Sheets
- Mixing Bowls
- Whisk
- Cookie Scoop
- Microwave-safe Bowl
- Cooling rack
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 3.9 oz instant chocolate pudding mix
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 egg room temperature
- 2 tbsp water
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup Andes crème de menthe baking chips
- 24 Andes mints to top cookies
- 1/2 cup Andes crème de menthe baking chips for drizzling on top
- 4 oz white candy coating (I used CandiQuik)
- 1/2 tsp mint extract
- Green gel food coloring optional, for a festive touch
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and rise perfectly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- 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.
- 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.
Notes
- Do not overmix the dough to keep cookies tender and chewy.
- Cookies continue to bake slightly on the sheet after removal; avoid overbaking for soft centers.
- Cookie dough can be refrigerated for up to 3 days; bring to room temperature before baking.
- Store baked cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
- Substitute dairy-free butter and gluten-free flour for dairy-free or gluten-free versions.