- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 (3.4-oz) package instant vanilla pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
- about 14 thin mints
Preheat oven to 350°F (175°C).
Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar on high speed until light and fluffy. About 2-3 minutes.
Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture until combined. Stir in the semi-sweet chocolate chips.
Take a large scoop of dough and wrap it around a thin mint so that the thin mint fits in the middle and is completely covered. Place cookies about 2 inches apart on cookie sheet.
Bake for about 12 minutes in the preheated oven. Edges should be golden brown.
Recipe inspired by Picky Palate