Mint Chocolate Pudding Cookies

I used to love when restaurants would bring Andes mints with the check. It was that little something extra to say thanks but was so yummy and refreshing. I recently saw that mints after meals was to help soothe your stomach, but today people use them just as a breath freshener. Regardless, I enjoy something chocolate and something minty after a meal to be sweet and yet cleansing. I have used Andes baking chips before and they were one of my favorite and addicting desserts. These cookies have a cake or brownie consistency with the mint chips inside making them pretty addicting! Good thing I have some people around to help eat them!

Mint Chocolate Pudding Cookies
Makes ~ 3 dozen cookies
Source: Table for Two

Ingredients:

1 cup unsalted butter, room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1 (3.4 oz.) package of chocolate pudding mix

2 large eggs

1 tsp. vanilla extract

2 1/4 cups all purpose flour

1/4 cup Dutch-processed cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup Andes mint baking chips

Instructions:

1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
4. Slowly add in the dry ingredients until just combined. Fold in the mint chips with a spatula.
5. Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
6. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
7. Store in an airtight container for up to 5 days (if they aren't eaten sooner!)