Mint Cookies 'n Cream Pudding Cookies

adapted from: Creme de la Crumb


2 1/4 c. all-purpose flour

1 (4 oz.) box Cookies 'n Cream pudding mix

1 tsp. baking soda

1/4 tsp. salt

1/3 c. cocoa powder

1 c. unsalted butter, room temperature

1/4 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

13 snack-size Cookies 'n Cream bars, broken into chunks

3/4 c. mint chips


Preheat oven to 350 degrees.  In a medium bowl, combine flour, dry pudding mix, baking soda, salt and cocoa powder; set aside.  In a large bowl, beat butter, sugar and brown sugar until light and fluffy.  Add in the eggs, one at a time, beating after each addition.  Mix in the vanilla.  Gradually add the dry ingredients and mix until just combined.  Add the cookies 'n cream bars and the mint chips and stir together.  Refrigerate at least 30 minutes. Drop dough by spoonfuls (about 1 1/2 Tablespoons) onto a lightly greased baking sheet.  Bake for 10 minutes.  Cookies will look underdone.  Yield: around 36 cookies.


Jenn's Notes: I refrigerated my dough overnight.  I will absolutely make these again.