Chocolate pudding cookies speckled with Andes Peppermint Crunch baking chips throughout. Easy and quick to whip up for your holiday baking!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 3dozen cookies
Author: Nikki Gladd
Ingredients
2 ¼cupsall purpose flour
¼cupcocoa powder
1teaspoonbaking soda
½teaspoonsalt
1cupunsalted butter, at room temperature
¾cupdark brown sugar
¼cupgranulated sugar
1(3.4 oz.) package Chocolate Fudge pudding mix
2large eggs
1teaspoonpure vanilla extract
1cupAndes Peppermint Crunch Baking Chips
Instructions
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone liner.
In a medium bowl, combine the flour, cocoa powder, baking soda and salt with a whisk; set aside. In a large mixing bowl, beat together the butter and sugars until creamy, about 1 minute on high speed. Add the pudding mix and then beat in the eggs one at a time. Stir in the vanilla extract and continue to mix until fully combined.
Gradually add the dry ingredients to the wet ingredients until just combined. Gently stir in the peppermint crunch baking chips until evenly distributed through the dough.
Using a medium cookie scoop or a regular spoon, form into 1 ½ Tablespoons sized dough balls and place on cookie sheets. Bake for 10 minutes.
Remove from the oven and allow to cool on baking sheets for 5 minutes before removing. Store airtight for up to 5 days.