This is one cookie you really really need to make.
It's the kind of cookie that every time you go into the kitchen you can't help but eat another one even if you already ate three today. Oops :)
Chewy like chocolate chip cookies, minty from the chips with an OREO flavor from the Cookies 'n Cream Bars and pudding.
Made them on a Friday night and they were still soft and delicious on Monday.
These do not skimp on the add-ins. Every single bite has some kind of minty or chocolatey goodness in it.
I have been a huge fan of these mint chips ever since I made these Red Velvet Cookies last year. My local grocery store sells them all year round which is very dangerous, because I want to eat these cookies EVERY DAY.
The un-baked cookie dough is irresistible too.
I only baked half of the dough the first night and I kept sneaking into the fridge for a taste of the dough.
"The Mr." isn't a huge mint fan like I am, so I made some without the mint chips and they were incredible.
But not only do these taste INCREDIBLE, they are sweet on the eye too. So pretty with the bright green color and OREO speckled Hershey's Cookies 'n Cream bars with the brown chocolate cookie.
Mint Cookies 'n Cream Pudding Cookiesadapted from: Creme de la Crumb
(Printable Recipe) or (Printable with Picture)
2 1/4 c. all-purpose flour
1 (4 oz.) box Cookies 'n Cream pudding mix
1 tsp. baking soda
1/4 tsp. salt
1/3 c. cocoa powder
1 c. unsalted butter, room temperature
1/4 c. sugar
1 c. brown sugar
1 tsp. vanilla
13 snack-size Cookies 'n Cream bars, broken into chunks
3/4 c. mint chips
Preheat oven to 350 degrees. In a medium bowl, combine flour, dry pudding mix, baking soda, salt and cocoa powder; set aside. In a large bowl, beat butter, sugar and brown sugar until light and fluffy. Add in the eggs, one at a time, beating after each addition. Mix in the vanilla. Gradually add the dry ingredients and mix until just combined. Add the cookies 'n cream bars and the mint chips and stir together. Refrigerate at least 30 minutes. Drop dough by spoonfuls (about 1 1/2 Tablespoons) onto a lightly greased baking sheet. Bake for 10 minutes. Cookies will look underdone. Yield: around 36 cookies.
Jenn's Notes: I refrigerated my dough overnight. I will absolutely make these again.
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