I may never make another cookie that doesn't involve pudding. SO soft, so chewy, and they stay ‘fresh’ for way longer. I
say ‘fresh’ because the addition of a boxed pantry good makes it a
little suspect, like it could be a faux freshness.
But, I don’t care. Plus, the flavor and filling opportunities are
endless. We had our annual St. Patrick’s Day party last weekend, so I
added Andes Mints and Mint Oreo Cookies to a standard chocolate pudding
cookie recipe (for Christmas I made these
If you want them to turn out greener, you could search harder for green chocolate chips (or order these on
, because you can order everything on Amazon).
- 3/4 cup butter, room temp
- 3/4 cup packed brown sugar
1/4 cup sugar
- 1 small package Chocolate Pudding Mix
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 1/4 cups flour
- 1 1/2 cups Andes Chocolate Mints (or green chips of choice)
- 1 cup crushed Mint Oreo Cookies
Preheat the oven to 350. Cream the butter and
sugars together, then add pudding, eggs, and vanilla. Combine the soda and flour together in a separate bowl, then add to the butter mixture.
Mix in the chocolate mints and Oreos. Roll into 1-inch balls on a parchment lined baking sheet, then bake for 8-10 minutes. Happy Spring!
Labels: Baked, cookies