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Andes Mint Chip Soft Fudgy Chocolate Cookies
4.8 from 63 votes

Andes Mint Chip Soft Fudgy Chocolate Cookies

These Andes Mint Chip Soft Fudgy Chocolate Cookies are rich, soft cookies incorporating instant chocolate pudding mix, cocoa powder, and instant espresso granules. Butter and brown sugar create a creamy base, while Andes mint baking chips and chopped dark chocolate add bursts of minty and intense chocolate flavor. Chilling the dough before baking yields tender, fudgy centers with a soft texture.

Prep Time
15 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 14 cookies
Calories: 434 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ¾ cup butter softened (1 1/2 sticks, unsalted
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 egg large
  • 2 teaspoons vanilla extract
  • 1 instant chocolate pudding mix about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’, packet
  • ¼ cup unsweetened cocoa powder natural
  • 1 teaspoon instant espresso granules optional, but recommended; brings out the chocolate flavor and does not make cookies taste like coffee
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch salt optional and to taste
  • Andes creme de menthe baking chips mint baking chips may be substituted, 10-ounce bag
  • 2.5 to 3 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar)

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly.
  6. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  8. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool.
  9. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Cookies are best served warm and fresh but keep airtight at room temperature for up to 1 week or frozen up to 6 months.
  • Unbaked dough can be refrigerated for up to 5 days or frozen for up to 6 months to bake later as needed.
  • Chilling dough before baking helps maintain soft, fudgy texture and prevents cookies from spreading too thin.

Nutrition Information

Serving 1serving Calories 434kcal (22%) Carbohydrates 52g (17%) Protein 6g (12%) Fat 23g (35%) Saturated Fat 13g (65%) Polyunsaturated Fat 8g (47%) Cholesterol 59mg (20%) Sodium 175mg (7%) Fiber 2g (8%) Sugar 32g (64%)

Nutrition Facts

Serving: 14 cookies

Amount Per Serving

Calories 434

% Daily Value*

Serving 1serving
Calories 434kcal 22%
Carbohydrates 52g 17%
Protein 6g 12%
Fat 23g 35%
Saturated Fat 13g 65%
Polyunsaturated Fat 8g 47%
Cholesterol 59mg 20%
Sodium 175mg 7%
Fiber 2g 8%
Sugar 32g 64%

* Percent Daily Values are based on a 2,000 calorie diet.