Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
Step 2: In a large mixing bowl, beat together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
Step 4: Add the instant chocolate pudding mix to the butter mixture and stir until well blended.
Step 5: In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Step 6: Fold in the Andes Creme de Menthe Baking Chips and chopped dark chocolate until evenly distributed throughout the dough.
Step 7: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving space for the cookies to spread.
Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
