These aren’t the prettiest cookies in the world, but they taste pretty amazing…which is good enough for me. If you read my blog, you know I’m not a photographer – but this picture is probably one of my worst due to the Chinette plate these guys are resting on. Sorry about that.
I had to snap a photo before they disappeared – no time for styling or trying to wait for good light (not that I do that anyway)…but you get the point. These cookies aren’t about looks – they are all about taste!
Last year, I made peppermint chocolate chip cookies with Andes peppermint crunch bits – yummy white chocolate bits with crunchy crushed candy canes mixed in. Sadly, I haven’t seen them in any of my local stores this season. That recipe used vanilla pudding mix as the base flavor in the batter and was more about the peppermint flavor with a hint of chocolate.
This year, I decided to go the opposite direction and go with a chocolate pudding mix as the base. For another boost of chocolate plus the mint flavor, I used these Toll House dark chocolate and mint chips. FYI, I have seen the Andes mint chocolate baking chips in stores as well – you could use either one for this recipe. I also think Hershey’s makes a mint chocolate chip.
To make these as chocolate-y as possible, I selected the chocolate fudge Jello instant pudding flavor. Yes, you can use regular chocolate but I wanted mine to be as over the top fudgy as possible. So what did I do next? I added cocoa powder…for more CHOCOLATE POWER!!
Truth be told, when these came out of the oven we were concerned about how they looked. We were having a few friends over to BBQ and watch the SEC championship game and these just looked sort of like brownie blobs with green chips in them. Luckily, our friends don’t discriminate against food based on looks – we are equal opportunity when it comes to treats.
If you are also one of those people who think some things are so ugly they are cute (e.g., pugs, cabbage patch dolls, Mick Jagger, etc.), then these cookies may be for you. Oh, and you also might like them if you’re into soft, fudgy brownie-esque cookies with a hint of mint…mmmmmm.
Fudgy Mint Chocolate Chip Cookies
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant chocolate pudding mix (I used Jello’s Chocolate Fudge)
- 2 T. cocoa powder
- 2 eggs
- 1 tsp. vanilla
- 1 bag of Toll House Dark Chocolate and Mint Chips (or Andes chocolate mint chips)
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix and cocoa until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the mint chocolate chips.
Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.