Chocolate Andes Mint Pudding Cookies

Our favorite family chocolate chip cookie recipe got a Christmas Makeover, and these beauties were born.

Chocolate Andes Mint Pudding Cookies. (cue the choir of angels)

Try to eat just one. I dare you.

Chocolate Andes Mint Pudding Cookies
makes three dozen cookies


  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 bag of Andes Cream De Menthe Chips


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together flour and baking soda, set aside.
  3. In a large bowl, cream together the butter, brown sugar, white sugar, and pudding until blended. Stir in eggs and vanilla.
  4. Blend in flour mixture.
  5. Gently stir in the Andes chips.
  6. Drop cookies by rounded spoonfuls onto ungreased cookie sheets or parchment paper.
  7. Bake for 10 to 12 minutes in the preheated oven. Note: Cookies will be very soft, so you may think they aren’t done, but they will firm up a bit once cooled.

Hope you enjoy them!


  1. Sheena says

    These look amazing! I’m totally making them as a Christmas Cookie this year! I just have one question, how many ounces is in a bag of Andes Cream De Menthe Chips? I could only find the little bars, so I thought I’d just chop those up.

    • Gretchen says

      Hi, Sheena! You know, I didn’t look. I just dumped them in. I may need to go to the store and make another batch just to test them out. :) You might try chopping up one cup at a time and seeing if you like the amount. I’m guessing the bag had around 2 cups, but that’s just a wild guess. Hope that helps!

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