Thank you Girl Scouts of North Texas for the complimentary cookies to assist this recipe!…
It’s Christmas-time, so I’ve been baking like crazy. Then, we had an ice storm and were stuck indoors for days, so of course I baked even more! My family is loving it, my waistline – not so much. Anywho – one of the absolute FAVORITE recipes we’ve whipped up recently are these extremely moist, chewy and addictive Mint Pudding Cookies. Seriously, they were gone So. Darn. Fast! My hubby even begged me to make more (got the stuff, going to bake some more up tomorrow, and can’t wait)!
Makes about 3 dozen cookies
1 1/2 sticks Butter, softened
3/4 cup Light Brown Sugar, packed
1/4 cup Granulated Sugar
1 Small Package INSTANT Vanilla Pudding (3.4 oz)
2 tsp. Vanilla
2 1/4 cups All-Purpose Flour
1 tsp. Baking Soda
1 1/2 cups Andes Mint Pieces (found in baking aisle, near chocolate chips)
Preheat oven to 350 Degrees F.
Use a fork (or mixer) to ‘smoosh’ the Butter, both Sugars and Pudding together well.
Add the Eggs and Vanilla and mix until combined. Then add the Flour and Baking Soda. Mix until well combined. Stir in the Andes Pieces.
Take a sprayed baking sheet and scoop the cookie dough into 1″ balls. Slightly press down.
Bake for 8-10 minutes, or until barely starting to brown on the edges. Remove, and ENJOY!!!
Seriously, see if you can resist eating more than one. Not that you would want to limit yourself – they’re AMAZING!!!
If I had to pick a favorite cookie, these would be it!
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