Instructions
HOW TO MAKE ANDES TRIPLE CHOCOLATE MINT PUDDING COOKIES, IF YOU LIKED IT SAY HELLO
Cookies
- 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
- 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 creme de menthe baking chips
- 24 Andes mints
Drizzles
- 1/2 cup Andes creme de menthe baking chips
- 4 oz white candy coating I used CandiQuik
- 1/2 tsp mint extract
- green gel food coloring
Cookies
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Preheat oven to 375 degrees.
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Whisk together flour, cocoa, pudding mix, baking soda and salt. Set aside.
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Cream sugars and butter together until light and fluffy.
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Add in egg, vanilla and water and beat until well blended.
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Gradually stir in dry ingredients.
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Fold in chocolate chips and Andes baking chips.
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Line cookie sheet with parchment paper or lightly grease.
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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.
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Bake for 8 minutes or until they are set. Do not over bake.
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Remove from oven and let cool on a rack.
Drizzle
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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.
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Drizzle over the top of cooled cookies.
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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.
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Let drizzles set up before storing in an airtight container.
Ingredients
- Cookies
- 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
- 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 creme de menthe baking chips
- 24 Andes mints
- Drizzles
- 1/2 cup Andes creme de menthe baking chips
- 4 oz white candy coating I used CandiQuik
- 1/2 tsp mint extract
- green gel food coloring
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