I know I have an endless supply of Chocolate Mint Cookies here on my blog, but I have to say these are probably at the top of my list these days, so I had to share. They are just my basic pudding cookie recipe, but with a some extra ingredients to make them sooooo good. If you love mint oreos, you will want to stop what you are doing and make these right now.
Have an awesome week! Me? I am just hoping the weather will actually be warm so I can get some sun and survive the rest of this year. I swear we have had winter weather for the past 9 months, and it is getting O.L.D. And when I am cold, I bake. So the extra 15 pounds I can’t get off my body makes perfect sense!
Happy Baking friends!
Chocolate Mint Pudding Cookies
makes about 3 dozen
2 1/4 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, at room temperature
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (3.4) ounce package instant chocolate pudding
1 cup semi sweet chocolate chips
12 Mint Oreos, crushed coarsely
In a medium bowl, whisk together the flour, cocoa, salt and baking soda. Set aside. Using a mixer, cream the butter and sugars until creamy. Add eggs one at a time. Add vanilla and pudding mix. Slowly add the flour mixture until well incorporated. Stir in the chocolate chips and crushed oreos.
Line a cookie sheet with parchment paper and using an ice cream scoop, scoop out dough onto cookies sheet. I roll my dough to make a perfect ball. (they look prettier that way) Bake at 350 degrees for 8-10 minutes or until set. Don’t overcook.
A little tip from me to you: I roll out all the dough while my first batch is baking and place them in the fridge until they harden and set a bit. I then put them into a ziplock bag and put them in the freezer. That way, when naptime is on, I can put a few in the oven, just for me when the need arises. You are welcome!