Ingredients
The following ingredients have 4 Servings
- 4 ounces cream cheese, (full-fat, at room temperature)
- 1/2 cup unsalted butter, (at room temperature)
- 1 large egg, (at room temperature)
- 2 teaspoons vanilla extract
- 1 package (18 ounces) Betty Crocker Delights Brownie Mix, Supreme Chocolate Chunk
- 1 package (3.9 ounces) chocolate fudge pudding mix (unprepared)
- 8-10 mint-Chocolate sandwich cookies, (such Andes, coarsely chopped (measure to 1 scant cup)*)
- 1 cup Andes mints, (coarsely chopped)
Instruction
- Preheat the oven to 350 degrees F. Prepare a sheet pan by lining it with parchment paper or a Silpat liner.
- In a large bowl, cream together the cream cheese and butter with a stand or hand mixer. (Both cream cheese and butter should be slightly soft, but not melted.) Add in the egg and vanilla extract; continue mixing.
- Beat in the dry brownie and pudding mixes until just combined.
- Gently fold in the coarsely chopped mint Oreos and coarsely chopped Andes mints. (The dough is thick and sticky! If it's too hard to work with, cover and place in the fridge for 10 minutes and then continue.) Cover the dough and chill for 30 minutes.
- Form large balls of dough (2 tablespoons in size) and then slightly flatten to create a wide disc-like shape.
- Bake for 8-12 minutes and then remove from the oven. (Baking time may vary based on the size of your cookies and actual oven temperature.) It's best to slightly underbake these cookies to keep them soft, fudgy, and chewy! If desired, top the cookies with a few more Andes mints (just to make them look pretty!).
- Allow the residual heat to continue to "bake" on the cookie sheet for an additionally 3-4 minutes before removing them to a cooling rack.
