PS: Don't forget to participate in my poll to the right, thanks lovies!
1/2 cup butter, room temperature (1 stick)
1 small package pistachio pudding mix (3.4 oz)
1/2 tsp baking soda
1 cup flour (I don't recommend using whole wheat, it makes the dough too dry)
1/2 - 3/4 cup mini chocolate chips (I used 1/2 cup)
1 - 1.5 cups Andes mint chips (I used 1 cup)
Preheat the oven to 350F. Cream together butter and pudding mix until smooth.
Mine took 8 minutes to bake. If you only make 12 to 15, yours will take approximately 12 minutes.
Let your cookies cool at least 5 minutes on the pan before transferring or enjoying : )
For those of you who saw this post early, I apologize for the typos and missing directions! It should all be fixed now.