Chocolate pudding cookies speckled with Andes Peppermint Crunch baking chips throughout. Easy and quick to whip up for your holiday baking!
Servings: 3dozen cookies
Author: Nikki Gladd
2 ¼cupsall purpose flour
1cupunsalted butter, at room temperature
¾cupdark brown sugar
1(3.4 oz.) package Chocolate Fudge pudding mix
1teaspoonpure vanilla extract
1cupAndes Peppermint Crunch Baking Chips
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.