October 19, 2013

Mint Cookies 'n Cream Pudding Cookies


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.  

Loved them! 
Mint Cookies 'n Cream Pudding Cookies
adapted 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
2 eggs
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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25 comments:

  1. I love Guittard. How have I never tried these mint chips!?

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    Replies
    1. Guittard is my favorite!! You gotta try the mint ones.

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  2. they sound yummy! I want to use the green mint chips.

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  3. You know me and my pudding cookies! These are fabulous - love all those flavor combos!

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    1. You would love these pudding cookies!

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  4. Omg, I need to get on this! I love cookies and cream and mint. I will be in love with these cookies for sure. :)

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  5. I love mint and chocolate. Funny because my hubby isn't as much a fan either. That's ok, more for me. ;) Definitely gotta try these cookies. They look so soft and irresistable!

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  6. These have my name written all over them!! I seriously love everything about them!

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  7. How would they be made with mint/chocolate chips? that is what I
    have on hand.

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    1. I think they would still be really good!

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  8. Way to break out the mint (instead of pumpkin!) I actually just baked and made something mint over the weekend and it felt so nice! These look incredible! I was actually LOOKING for those mint chips but could not find them at Target or 2 groc stores so I gave up. Pinned!

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    1. Oh dang. Do you have a Maceys or Fresh Market? That is where I can always find mine. Thanks so much for the pin!

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  9. Please help...I made this cookie dough last night. I was going to make the cookies today and take to my Granddaughter at college. They have all of her favorite things in them. Well plans got changed and I was wondering if the baked cookies or the dough would freeze well?

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    1. I have never frozen cookie dough myself, but people do it all of the time and so I think it would work fine. The dough will also last in the fridge for up to a week. I would choose to freeze the dough before I would freeze the baked cookies. Let me know if you try it. - Jenn

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    2. I froze these by making the cookie balls and flash freezing them on cookie sheets. When frozen I put them in gallon zip lock bags sucking the air out with a straw. I laid them flat in my freezer. Baked them this morning. I put the frozen cookie balls out on parchment lined cookie sheets to sit while the oven preheated. Baked as per your instructions. The balls were still somewhat frozen so I added a min or two . they are very good. My (University of Tennessee) Granddaughter will love them. Go Vols! It is Homecoming today! thanks for the recipe.

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    3. Thanks for letting me know - I will have to freeze some of my dough next time to have on hand when I need a last minute treat! Have fun visiting your Grandaughter :)

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  10. One word....yum! These look absolutely delicious. I am a fan of chocolate....mint...and cookies....so I know I am going to LOVE these!!!!!

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  11. I can't find the mint chips anywhere. Would Hershey's mint kisses (chopped) work?

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    1. You can't? Dang it. Anything that is mint flavored would work. I know Hersheys has a mint chocolate chip? Maybe you could find those and then you wouldn't have to chop up kisses.

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  12. OH how I love pudding cookies! These look great! I'm loving the mint flavor! Wish I had one right now! :)

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