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peppermint bark chocolate pudding cookies {food blogger cookie swap}

Cook Time9 mins
Total Time9 mins


  • 3/4 cup 1 1/2 sticks unsalted butter at room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 small package chocolate instant pudding mix dry
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 1/4 cups flour
  • 1 1/4 cup Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Candies, chopped
  • 3/4 cup semi-sweet chocolate chips


  • 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!