Serves 24
45 min
Peppermint Mocha Pudding Cookies
Recipe GLPR44de509c744278
Decadent chocolate cookies infused with instant coffee and studded with peppermint chips. The pudding mix creates a rich, fudgy texture that pairs beautifully with the cool peppermint flavor. These soft, chewy cookies are perfect for the holiday season or any time you crave a sophisticated mocha-peppermint treat.
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Ingredients
3/4 cup softened butter
1/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 box (3.4 ounces) instant chocolate pudding mix, dry
1 tablespoon instant coffee powder
1 tablespoon water
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup Andes Peppermint Crunch baking chips
Directions
Preheat your oven to 350 degrees Fahrenheit.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the instant chocolate pudding mix to the creamed butter and sugar mixture, and beat until fully incorporated.
In a small bowl, combine the water with the instant coffee powder until the coffee is completely dissolved.
Add the eggs and vanilla extract to the butter mixture and beat until well combined.
Pour the dissolved coffee mixture into the dough and stir until blended.
In a separate small bowl, whisk together the flour and baking soda.
Gradually add the flour mixture to the wet ingredients, stirring until just combined and no streaks of flour remain.
Fold in the peppermint chips until evenly distributed throughout the dough.
Roll the dough into small balls about the size of a teaspoon and place them on ungreased baking sheets, spacing them about 1 inch apart.
Bake for 8-10 minutes until the edges are set but the centers still appear slightly underdone. The cookies will continue to firm up as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
