Andes Candies Cookies

Ok, how could I resist a recipe in which the main ingredient is Andes Candies. And, whoever heard of vanilla instant pudding in cookies? Not me.......

These are easy to make, and if you use a cookie scoop, even easier. Little Sweetheart #1 (Abigael) LOVES these cookies, having inherited the sweet tooth gene from her Daddy.

Get that parchment paper out for the cookie sheets.


Andes Candies Cookies

About 36 cookies

1 Cup butter, softened
1 Cup light brown sugar, packed
1/2 Cup sugar (I use ultrafine)
2 eggs, at room temperature
1 t. vanilla
1 Cup whole wheat flour (I use whole wheat pastry flour)
1 1/2 Cups all purpose flour
3 T. instant french vanilla pudding mix (plain vanilla instant pudding is ok if
you are not feeling francaise)
1 t. baking soda
1/2 t. salt
10 oz. bag of Andes Candies pieces (found in the baking section of the store)

Preheat oven to 350 degrees. Line cookie pans with parchment paper.


With electric mixer, cream butter and sugars.

Slowly beat in eggs and vanilla until well combined.

In a separate large bowl, combing flours, pudding mix, baking soda and salt.

Slowly add flour mixture to butter mixture.

Fold in the Andes Candies, until just combined.

Using cookie scoop, scoop batter onto the cookie pans. If you don't have a cookie scoop, do it the old-fashioned way, with two spoons.

Do not press cookie dough down.

Bake 9-10 minutes, or until edges of cookies just start to turn golden brown.

Let cool on cookie pan for 5 minutes, then transfer to cooling rack.