We are on part 4 of our Cookie Series and these Fudge Mint Cookies are another “must try”. They are another thick soft cookie that melt in your mouth.
With the Green Mint Chips they can be perfect for St. Patrick’s Day too.
These fudge mint cookies are another cookie that take some planning because you need to chill the dough for at least 2 hours. I wish it weren’t the case but if you want thick cookies then you need to take the time to chill them.
They are really easy to make if you just follow the directions. The dough is really soft and easy to work with when it’s time to scoop them out. If you plan on making any of these cookies then I suggest you just buy the #20 scoop because I use them in almost every one of the cookies. It just makes a great size cookie.
After you scoop them, you need to flatten them just a little. Not a lot, just a little, then chill for at least 2 hours but up to 5 days if needed.
Bake them for 10 minutes.
I’m pretty picky about eating fresh cookies but these cookies are almost a little better the day after making them. The flavors really come out that second day.
If you need to freeze them then you can do that. I do like to let them chill for the 2 hours then put them in the freezer. Once they are frozen, you can bag them up and save them for when you want them.
When you are ready to bake them up, turn the oven on to 325 degrees instead of 350 and bake them for about 18 minutes. Don’t over-bake them though. They will continue to cook a little after. Let them chill on the cookie sheet.
Watch the video and get making these cookies already.
Fudge Mint Cookies
¾ cup Butter (1 ½ sticks), softened
¾ cup Brown Sugar, packed
¼ cup Sugar
2 tsp. Vanilla
½ tsp. Peppermint Extract
1-3.9 oz. package instant chocolate pudding mix (not sugar-free or cook & serve)
¼ cup Unsweetened Cocoa Powder
2 cups All-Purpose Flour
1 tsp Baking Soda
1 cup Semi-Sweet Chocolate Chips
1 cup Mint Chips
1-Make sure you have all of the ingredients and clean your work area.
2- Use the paddle attachment to a mixer like a Bosch or KitchenAid.
3-Mix the softened butter, brown sugar, and sugar together until it’s all mixed well.
4-Add the eggs, vanilla, and peppermint extract. Mix it until it’s light and fluffy. Scrape the sides as needed.
5-Add the dry ingredients including the pudding mix, cocoa powder, flour, and baking soda. Mix it again.
6-Add the chocolate chips and mint chips.
7-Make balls out of the dough. We like to use the 20 scoop and it makes a pretty good size cookie.
8-Cover the balls of dough up and refrigerate them for 2 hours or up to 5 days.
9-Clean up the mess.
10-Bake at 350 degrees for 10 minutes. They might not looked cooked all the way but they will continue to cook a little on the sheet pan as they cool.
11-You can also freeze the balls and bake them up later at 325 degrees for about 18 minutes.
12-Eat, Share, Enjoy!!!
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