I don’t bake often. I bake only when I have to send out a same day gift delivery to my friends. It’s more of my *very picky* sister’s forte (more about her in a post coming soon!). After reading this post, you’ll see why!
I do love my KitchenAid Stand Mixer though. I break it out every now and then for something scrumptious, like these cookies.
I changed the recipe up a bit, pretty much by accident. For starters, I could not find mint baking chips (of any brand) anywhere in my grocery store. So, I bought a box of regular Andes mints and just broke them into pieces.
Then, I got home and realized that I had NO baking soda whatsoever in my house! (How does that even happen?) I did have baking powder, however. After googling a bit, I found out that you can substitute powder for soda at about a 3:1 ratio. I decided to trust the Internet and went for it.
And then (yes, there’s more!), once I started making the cookies, I realized I did not have enough flour! Oy vey! I did, however, have almond flour in my pantry. I bought it a few months ago but never used it before. And now was as good as time as any! So, I used a mixture of 1¼ cups flour and 1 cup almond flour. And guess what…I didn’t even notice a difference! I think I my be hooked on almond flour from now on.
It was quite an adventurous evening in my kitchen (which is why the pictures are certainly not the greatest)! But the cookies came out good. They were soft and delicious with just a hint of peppermint (not too overpowering).
Start by preheating your oven to 350°…
- Place 2 sticks of room temperature unsalted butter into the bowl of your stand mixer.
- Pour in ¼ cup white sugar.
- Add ¾ cup dark brown sugar.
- Cream the butter and sugar together.
- Once blended, add 1 box of chocolate fudge pudding mix.
- Pour in 1 tablespoon of vanilla extract.
- Add 2 eggs.
- Turn the mixer back on and mix until fully incorporated.
- In another large bowl, combine the flour mixture (1¼ cups flour and 1 cup almond flour).
- Add ¼ cup cocoa powder.
- Then add 3 teaspoons of baking powder (or 1 teaspoon of baking soda).
- Finish the dry ingredients with ½ teaspoon salt.
- Whisk the dry ingredients together.
- Turn your mixer onto a low setting and slowly add the dry ingredients (just a little at a time).
- Once everything is combined, stop the mixer and fold in 1 box of (broken) Andes mints.
- Spoon the cookie dough onto baking sheets.
- Bake for 10-12 minutes.
- Remove from the oven and let cool for 5 minutes.
- Then transfer to cooling racks to cool completely.
I couldn’t wait and ate a few while they were still warm. Mmmmmmm. They were good at room temperature too. Either way, enjoy!
One Year Ago: Chicken Pesto Bake
Two Years Ago: Slow Cooker Greek Meatballs, Potatoes, & Artichokes
Mint Chocolate Pudding Cookies (makes approximately 30 cookies)
- 2 sticks unsalted butter, room temperature
- ¼ cup white sugar
- ¾ cup dark brown sugar
- 1 package chocolate fudge pudding mix (3.4 ounces)
- 1 teaspoon vanilla extract
- 2 eggs
- 1¼ cups flour
- 1 cup almond flour
- ¼ cup cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 package Andes mints, broken into pieces
- Preheat your oven to 350°.
- Attach the paddle attachment to your stand mixer.
- Place the butter and sugars in the bowl of your stand mixer.
- Cream together until fluffy.
- Add the pudding mix, vanilla extract, and eggs.
- Beat until fully incorporated.
- Combine the flour, almond flour, cocoa powder, baking powder, and salt in a large bowl.
- Mix well.
- Put your stand mixer on a low speed and slowly add the dry ingredients.
- Once combined, shut off your mixer and gently fold in the Andes mints.
- Spoon the cookie dough onto cookie sheets.
- Bake for 10-12 minutes.
- Remove from the oven and let cool for at least 5 minutes.
- Transfer to cooling racks to cool completely.
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