How to make it

  • Preheat oven to 350 degrees.
  • Sift together first 3 ingredients into a large bowl. Set aside.
  • In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and mint extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the Andes™ pieces and semi-sweet chocolate chips, blending well.
  • Using a standard (2 oz) ice cream scoop, drop cookie dough on to an un-greased cookie sheet. (or use rounded tablespoons if you prefer.)
  • For 2 oz cookie, bake at 350 degrees for 16 minutes. For rounded tablespoon cookies, bake for 12-13 minutes. After one minute, transfer from pan to wire rack to cool.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    windy1950 ate it and said...
    My daughter would probably fall in love with these... mint chocolate chip is her all time fave flave of ice cream.
    Was this review helpful? Yes Flag
    " It was excellent "
    windy1950 ate it and said...
    Correct me if I'm wrong, but I think there's something deeply spiritual about cookie creation. Ohmmmmmmm... Ohmmmmmm... Ohmmmmmmm

    *slipping into chocolate-induced trance*
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes