Chocolate Mint Pudding Cookies


1 cup of butter softened
1/2 cup of brown sugar
1/2 cup of eggs
1/2 cup of vanilla extract
1/2 teaspoon of mint extract
1 teaspoon of instant chocolate pudding
2 cups of flour
1/4 cup of dark cocoa powder
1/2 teaspoon of salt
1 teaspoon of baking soda
1 9.9 ounce bag of mint candy-coated chocolates
1 cup of dark chocolate chips
2 tablespoons of holiday sprinkles


  1. Preheat the oven to 375°F.
  2. Beat the butter and sugars until soft and creamy. Add the eggs and extracts and beat again. Use a spatula to scrape down the sides of the bowl.
  3. Sift together the dry pudding mix, flour, cocoa powder, salt, and baking soda. Slowly add it to the butter mixture until soft dough forms. The dough will be very stiff.
  4. Stir 3/4 cup of the candy-coated chocolates, chocolate chips, and 2 tablespoons sprinkles into the dough gently. Use a cookie scoop to scoop out 30 dough balls.
  5. Press the remaining candy-coated chocolates into the tops of the dough balls. Press the top of the dough ball in the extra sprinkles and roll the dough into a ball.
  6. Place the dough balls on a Circulon 11x17" Cookie Sheet and bake for 9-10 minutes. Do not over bake. Remove and gently press the tops of each cookie down slightly using a flat spatula.
  7. Let cool on the cookie sheet for 2 minutes, and then remove and place on parchment paper until completely cool. Store in a tightly sealed container.