Andes Mint Chip Pudding Cookies

First of all, these are not vegan.  Second, I don't know where this recipe came from, but how did I live before I knew about it?! Third, if you're allergic to pistachios, this post is not for you...and that is a very odd, unfortunate allergy to have and I am sorry.  Maybe you can try a different type of pudding!  Lastly, I am sorry my pictures are almost painful to look at.  My camera is six years old and no longer stays on for more than 15 seconds at a time.  A new camera is definitely on my list of priority purchases. 


PS: Don't forget to participate in my poll to the right, thanks lovies!

Mmkay on to the good stuff.  This cookie is phenomenal.  It's soft in the center and tastes like mint chip ice cream...kinda looks like it to.  However, if you're on a diet, you may want to look away now.  Here's the recipe : )

Ingredients

1/2 cup butter, room temperature (1 stick)
1 small package pistachio pudding mix (3.4 oz)
1 egg
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)

Directions

Preheat the oven to 350F.  Cream together butter and pudding mix until smooth.

Add the egg and baking soda and mix until combined.

Add flour and stir your heart out.  Don't get discouraged if you don't have an electric mixer, you can do it!

Phew!  Okay now bring on the chocolate...

This will be difficult and you may be tempted to cheat, but no matter what fancy tools you may have, mix in the chips by hand.  Otherwise your cookies will be a sad,murky color.

You may have some chips straggling at the bottom of the bowl, but don't fret!  Your cookies will be loaded and you can always press more in as you shape the dough into round balls.  You can make anywhere from 12 to 24 cookies with this dough.  I made 21.  Place your dough balls about 2 inches apart on a parchment covered cookie sheet. 

Mine took 8 minutes to bake.  If you only make 12 to 15, yours will take approximately 12 minutes.

Sidenote: If you see those marks on the parchment, I made carrot cake "scuffins" before this which I may or may not share yet...  Yes, I recycle parchment paper, don't judge me. 

 Let your cookies cool at least 5 minutes on the pan before transferring or enjoying : )

Nutrition Facts (1 cookie in a batch of 20): 145 calories, 8.4 g total fat,  5.5 saturated fat, 22.7 mg cholesterol, 1.3 g protein, 110.4 mg sodium, 16.2 g carbohydrates, 0.2 g fiber, 6.6 g sugar, 8.9 mg calcium.


For those of you who saw this post early, I apologize for the typos and missing directions!  It should all be fixed now.