INGREDIENTS

• 1 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon mint extract
• 1 3.4 ounce box instant chocolate pudding
• 2 cups flour
• 1/4 cup dark cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 9.9 ounce bag mint candy-coated chocolates
• 1/4 cup dark chocolate chips
• 2 tablespoons + extra to top holiday sprinkles

DIRECTIONS

1. Preheat the oven to 375°F.
2. Beat the butter and sugars until soft and creamy.
3. Add the eggs and extracts and beat again. Use a spatula to scrape down the sides of the bowl.
4. Sift together the dry pudding mix, flour, cocoa powder, salt, and baking soda. Slowly add it to the butter mixture until soft dough forms. The dough will be very stiff.
5. Stir 3/4 cup of the candy-coated chocolates, chocolate chips, and 2 Tablespoons sprinkles into the dough gently. Use a cookie scoop to scoop out 30 dough balls.
6. Press the remaining candy-coated chocolates into the tops of the dough balls. Press the top of the dough ball in the extra sprinkles and roll the dough into a ball.
7. Place the dough balls on a cookie sheet and bake for 9-10 minutes. Do not over bake. Remove and gently press the tops of each cookie down slightly using a flat spatula.
8. Let cool on the cookie sheet for 2 minutes, and then remove and place on parchment paper until completely cool. Store in a tightly sealed container.