Chocolate-Covered Mint Cookies

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Cookies


  • 1 cup salted butter, softened
  • 1 small package chocolate instant pudding mix (not sugar free)
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups quick rolled oats
  • 1 cup chocolate-covered mints
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F, rack in the middle position.

  2. In a medium bowl and using an electric mixer, on MEDIUM SPEED, beat the softened butter with the dry chocolate pudding mix. Beat until the mixture is light and fluffy.

  3. Add the white sugar and the brown sugar. Continue to beat on MEDIUM speed until the contents are well-mixed.

  4. Add the egg and the vanilla. Mix well.

  5. Add the baking soda, salt, and cinnamon. Mix until they are well incorporated.

  6. Add the flour in half-cup increments, mixing after each addition.

  7. Add the rolled oats in half-cup increments, mixing after each addition.

  8. Remove the bowl from the mixer and give it a final stir by hand. You will finish the rest of this recipe by hand.

  9. Stir in the chocolate-covered mints by hand, being careful not to over-stir and crush them.

  10. Add the semi-sweet chocolate chips and stir them in. Again, stir lightly so that you don’t crush the mints.

  11. Prepare your cookie sheets by lining them with parchment paper, or spraying lightly with Pam or another non-stick cooking spray.

  12. Drop, by rounded teaspoons, no more than 12 cookies to a standard-sized sheet. You can also use a 2-teaspoon size scooper if you wish.

  13. Bake the Chocolate-Covered int Cookes at 350°F for 10 to 12 minutes or until the edges are golden brown.

  14. Cool the cookies for 2 minutes on the cookie sheet, and then remove them to a wrie rack to complete cooling.

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