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Mint Chocolate Sugar Cookie Pudding Cups

Author: Lisa Longley

Ingredients

  • vanilla instant pudding mix 3.4 oz sized box
  • 1/2 tsp mint extract
  • green food coloring
  • chocolate instant pudding mix 3.4 oz sized box
  • 3 cups of milk divided
  • refrigerated sugar cookie dough I used Pillsbury

Instructions

  • Preheat your oven to 350 degrees.
  • Spray a 24 cup mini muffin tin heavily with cooking spray. Make one inch balls out of the cookie dough and put them in each of the 24 cups.
  • Bake for 12 minutes or until they are golden. Let them cool completely, then very carefully run a knife around each cookie cup and very very gently remove it from the pan.
  • Mix together the vanilla pudding mix with a cup and a half of milk until fully combined. Add in the mint and the green food coloring. Put in the refrigerator and let set completely.
  • Mix together the chocolate pudding mix and a cup and a half of milk until fully combined. Put it in the refrigerator and let set completely.
  • Very carefully add the mint pudding to one side of a piping bag. Then very carefully put the chocolate on top so it is on the other side of the bag. Pipe it into the cookie cups. (Note: You won't be able to put all the pudding into the bag at once. And you may need to start with a fresh bag rather than adding more pudding to the first bag.)