This past weekend, my boyfriend and I planned to have a cookie making night. I got really ambitious and decided that we were going to make four different holiday cookie recipes. I just love holiday baking. So we went to Target and picked out all of the ingredients we needed for the four cookie recipes. And then we got home to realize that I forgot the paddle attachment to my mixer. I had the stand and the bowl, but nothing to do the mixing. Such a bummer. But of course you can still make cookies without a stand mixer, it just requires a little more effort on your part. I definitely have gotten spoiled by my mixer since it does most of the work for me!Anyways, we still made cookies but decided to try just two of the recipes. Don’t worry, I will make my boyfriend take part in another cookie making night soon. I am sure he loves it just as much as I do.
It seems like I am the last person to jump on the pudding cookie bandwagon. For the past few months, I have seen them pop up all over the blog world. After making these mint chip chocolate pudding cookies, I can see why they are so popular. The pudding mix makes these cookies super soft and they are still soft days after you bake them. Now that I have made these cookies, the possibilities are endless- vanilla pudding, butterscotch pudding, banana pudding- there are so many cookies to be made!
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- 1 3.4 oz package chocolate fudge instant pudding mix
- 2 eggs
- 1 tsp vanilla
- 2½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups mint baking chips
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
- With a stand mixer, beat butter and sugars until light and creamy, about 3-4 minutes. Add in the pudding mix, eggs and vanilla. Beat until fully incorporated after each addition. In a large bowl, whisk together the flour, baking soda and salt. With the mixer on slow speed, slowly add the dry ingredients and mix until combined.
- Stop the mixer and add the mint baking chips. Gently fold with a spatula until combined.
- With a small ice cream scoop or tablespoon, scoop dough onto prepared baking sheet. Bake for about 11-12 minutes or until edges are set. Let cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Source: Recipe adapted from Two Peas and Their Pod