INGREDIENTS
3/4 cup
unsalted butter, softened (1 1/2 sticks)
3/4 cup
light brown sugar, packed
1/4 cup
granulated sugar
2
large eggs
2 tsp
vanilla extract
1
packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
1/4 cup
unsweetened natural cocoa powder
1 tsp
instant espresso granules (optional, but recommended; brings out the chocolate flavor and does not make cookies taste like coffee)
2 cups
all-purpose flour
1 tsp
baking soda
salt, optional and to taste
1
bag Andes Creme de Menthe Baking Chips (try Walmart, Target, Amazon, regular grocery stores; mint baking chips may be substituted)
2 1/2
to 3 ounces dark chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)