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peppermint bark chocolate pudding cookies {food blogger cookie swap}

Cook Time9 minutes
Total Time9 minutes
Author: Taylor Ellingson

Ingredients

  • ¾ cup 1 ½ sticks unsalted butter at room temperature
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 small package chocolate instant pudding mix dry
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 ¼ cups flour
  • 1 ¼ cup Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Candies, chopped
  • ¾ cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • In large bowl, cream together butter, brown sugar, and sugar with electric mixer.
  • Add pudding mix and mix until well combined.
  • Add eggs and vanilla and mix until combined.
  • In medium bowl, whisk together flour and baking soda, then add to wet ingredients.
  • Fold in Andes chips and chocolate chips.
  • Drop 1 tablespoon of dough onto baking sheet lined with parchment paper.
  • Bake in preheated oven 8-10 minutes.
  • Let cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.
  • Enjoy!