- 1¼ cups all purpose flour
- ½ cup unsweetened baking cocoa
- 1 (3.9 oz) box instant chocolate pudding mix
- ½ tsp. baking soda
- ½ tsp. salt
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter, melted
- 1 tsp. vanilla extract
- 1 egg, room temperature
- 2 T. water
- ½ cup semi-sweet chocolate chips
- ¾ cup Andes creme de menthe baking chips
Preheat the oven to 375° F.
Whisk together the flour, cocoa, pudding mix, baking soda, and salt. Set aside.
Cream the sugars and butter together until the mixture is light and fluffy. Add in the egg, vanilla, and water; beat the mixture until it is well blended. Gradually stir in the dry ingredients. Fold in the chocolate chips and Andes baking chips.
Line a cookie sheet with parchment paper or a silicone baking mat. Scoop out rounded tablespoons of the cookie dough. Form each scoop into a ball and slightly flatten. Place the shaped dough on the prepared cookie sheet.
Bake the cookies for 8-12 minutes or until they are set. Do not over bake them! Remove the cookies from the oven and let them cool on a rack before storing them in a sealed container.
- Yields: 2 dozen cookies
- Preparation Time: 45 minutes