A decadent, chewy cookie with Hershey's Chocolate and Andes Peppermint Chocolate chips.
Preheat the oven to 375F and spray a large cookie sheet with nonstick spray.
In a large bowl, heat the butter in the microwave for 1 1/2 minutes or until completely melted. Stir in both sugars, baking soda, eggs, and vanilla extract until well blended and smooth.
Stir in the instant pudding mix and whisk to remove any lumps.
Stir the flour in, 1/2 cup at a time. Stir until no lumps remain and the flour is well blended into the other ingredients. This dough will be really thick!
Fold the Andes baking chips in by hand until well combined with the dough.
Scoop dough by teaspoons full into your hand and roll into a ball between both hands.
Place balls of dough onto the greased cookie sheet and bake for 9 minutes or until a toothpick inserted comes out clean.
Move immediately onto a cooling rack and allow to cool before serving or packaging.
NOTE: I used a regular teaspoon to shape these cookies - not a measuring spoon. The teaspoon was slightly heaping and not leveled off.