Scent o' mintal Journey, Part 5, Choco Minty Sandwich Cookies

These cookies are actually Plan B use of remaining unadorned mint chocolate cookies from "Scent o' mintal Journey, Part 4, Choco Unadorned/Coated Minty Cookies". I had run out of melted chocolate after having coated only about one-third of my 40 cookies. It wasn't until the third day that I thought about gussying up uncoated ones. Hmmm, I didn't have spare frosting, but had ingredients for buttercream frosting.

My buttercream frosting recipe called for 3 cups of powdered sugar and typical additional ingredients. "Vanilla Buttercream Frosting". And rather than making pedestrian sandwich cookies, I added 7 drops of blue food coloring to the frosting. Why blue? Eh, I didn't notice that the cap was blue instead of green until I mixed up the frosting. Maybe weirdly, the color looks more mint green than baby blue.

I had only 19 unadorned cookies remaining. I dispensed 1 T frosting each for 10 cookies, mated them with 9 others. (I indulged and ate the single cookie with excess frosting. Yum!) Yield: 9 ~3" diameter sandwich cookies (each ~2 ounces, 255 calories), and one oddball (~ 190 calories)

Note: For future possible sandwich cookies from cake mix recipe that yields 40 cookies, an entire 16-ounce can of spreadable frosting might be enough for 20 sandwiches.

How did I decide the amount of frosting per cooky sandwich? From experimentation with these ~ 3" diameter unadorned cookies, I felt one tablespoon of frosting filled in well.

Musing: Oreo Mint Creme Chocolate Sandwich Cookies are similar to the cookies I made. Mine are bigger, and softer and easier to take small bites of.

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Scent o' mintal Journey, Part 1, Sweetish Thoughts
Scent o' mintal Journey, Part 2, Nose 4 Mints N Chips
Scent o' mintal Journey, Part 3, Spearymintal Choco Chip Cookies
Scent o' mintal Journey, Part 4, Choco Unadorned/Coated Minty Cookies
Scent o' mintal Journey, Part 5, Choco Minty Sandwich Cookies

Scent o' mintal Journey, Part 4, Choco Unadorned/Coated Minty Cookies

My journey started out as intent to make chocolate-covered mint-flavored chocolate cookies. Such examples are Girl Scout Thin MInts, Hill Country Fare Fudge Mint Cookies, and Fudge Mint Cookies (Back to Nature brand).

This cooky recipe uses cake mix, eggs, oil, mint extract, and chocolate chips. The ingredients and methodology are very similar to "Scent o' mintal Journey, Part 3, Spearymintal Choco Chip Cookies". The biggest differences are the cake mix flavor and chocolate chip use.

I visited mostly video sites for melting chocolate and also methodology for coating the cookies. I bought a dipping tongs gadget. Some unknowns going in:

• Cautions about melting process (temperature, durations, microwave vs. double boiler)
• Number of cookies I'd get from my favorite cake mix cooky recipe
• Tablespoon-and-spatula dispensing of dough vs. cooky press
• Baking time—chocolate cookies not as easy to spot browning edges
• Amount of chocolate for coating the cookies—enough vs. too much

The yield was 40 baked cookies. The 12 ounces of melted chocolate chips was nowhere enough—only 12 cookies well-coated and 2 half-topped. Why'd I so badly underestimate the amount of chocolate I needed?

• My inexperience (clumsiness) with coating methodology and failure to revisit sites on baking day
• Too-late thoughts about scraping excess chocolate back into bowl, resulting in overcloaked cookies
• Fear of breaking cookies while coating, thus, handling them gingerly during dipping and transporting

What happened to the 26 unadorned cookies? Most of the remaining cookies wound up in my Plan B sandwich cookies that I didn't think of until three days later. Visit "Scent o' mintal Journey, Part 5, Choco Minty Sandwich Cookies" for details.

On to the cooky making!

Implements

• Pastry blender or electric mixer
• Bowls for mixing wet ingredients
• Bowl for mixing dough
• Rubber spatulas
• Cooky spatula
• Cooky pan(s)
• Cooling rack(s)
• Spoons
• Dipping tongs
• Parchment paper
• Measuring spoons
• Resting plate

Ingredients

• 1 box of chocolaty cake mix
• 1/3 to 3/8 cup of oil (I forgot that my standard recipe uses 1/3 cup. Results were acceptable.)
• 2 eggs
• 3/4 teaspoon of mint extract
• Chocolate chips or other chocolate form for coating (Note: I severely underestimated the amount of chocolate I needed. I managed to coat only about 1/3 of the baked cookies.)

Dough Process (Using Pastry Blender or Electric Mixer for Combining)

For mixing this few-ingredients cooky dough, I used a manual pastry blender. For parceling out the dough onto baking pan, I initially used the method of measuring spoon and spatula, then switched to a cooky press. A cooky press is fast if the dough is single-texture consistent. It's not appropriate if the dough has chocolate chips, nuts, or other items too big to fit through smallish disk holes.

1. Preheat the oven to 350.
2. Mix oil, eggs and mint extract in a large bowl. (Most of the times, I usually break each egg separately into the bowl before adding the other wet ingredients.)
3. Mix in the cake mix.
4. Parcel out tablespoons of dough onto pan, leaving ~1" margins for baking expansion.
5. Bake each batch for up to 7 minutes. (Because the dough is chocolate, checking for browning edges is not helpful.)
6. Cool for ~ 2 minutes before using cooky spatula to transfer them onto cooling rack(s).

Chocolate Coating Process

1. Set aside a large surface for this process. It's also helpful to have a plate for resting dipping tongs, spoon, or fork for handling the cookies.
2. Lay out parchment paper for laying chocolate-dipped cookies onto.
3. Melt chocolate chips or other chocolate forms in a medium bowl until syrupy.
4. Coat each cooky separately, lightly scraping excess chocolate before transferring onto paper.
5. Carefully pull parchment sheet or partial sheets of coated cookies onto rack or pan, and place inside fridge to cool and harden the chocolate.

How long before melted chocolate sets? From "Chocolate-Dipped Cookies"—"Refrigerate until the chocolate just sets, 10 to 15 minutes." From looking at my camera's pic date stamps of cooky refrigeration and bringing them back to the kitchen island, 40 minutes passed. (I probably did some other task during that time.)

Resources for Melting Chocolate and Dipping Items

• "Dipping Cookies, Pretzels, Cherries in Chocolate"
• "Dipping Cookies, Pretzels, Cherries in Chocolate Part-2"
• "How to melt chocolate in microwave : How to melt chocolate"
• "How to Melt Chocolate, the Right Way! - Kitchen Conundrums with Thomas Joseph"
  This site provides corrective action if the chocolate misbehaves in the melting process.

Cooky Stats

Yield: 40 ~3" diameter unadorned cookies
 12 fully coated (each ~2 ounces, 189 calories)
 2 half-coated (each ~1 1/4 ounces, 129 calories)
 26 unadorned (each ~2/3 ounce, 65 calories)

Note: I used a cooky spatula to divide the coated cookies.

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Scent o' mintal Journey, Part 1, Sweetish Thoughts
Scent o' mintal Journey, Part 2, Nose 4 Mints N Chips
Scent o' mintal Journey, Part 3, Spearymintal Choco Chip Cookies
Scent o' mintal Journey, Part 4, Choco Unadorned/Coated Minty Cookies
Scent o' mintal Journey, Part 5, Choco Minty Sandwich Cookies

Scent o' mintal Journey, Part 3, Spearymintal Choco Chip Cookies

The journey to these simple-to-make munchies started out with a discussion about chocolate mint cookies. I meandered to researching mint flavoring and food coloring for mintifying chocolate chip cookies. I wanted them have the color, taste, and chippy looks of mint chocolate chip ice cream, but avoid overdosing.

"Scent o' mintal Journey, Part 1, Sweetish Thoughts" describes my initial journey towards my cooky recipe. It started out with a friend's recommendation for a minty iced chocolate cooky. I got to thinking about similar cookies, then about other sweet, minty yummies. I wondered about mint flavorings, of which I included some info.

"Scent o' mintal Journey, Part 2, Nose 4 Mints N Chips" describes my deeper dive into making a mint chocolate chip cooky, greenish to resemble mint chocolate ice cream. As I would add food coloring and extract, I wondered about their shelf lives. I pointed to various recipes, calculating dough weights for inferring appropriate amounts to use. The toll house mini-chip recipe ingredients help me conclude reasonable amount of chips to use.

My ingredients for these cookies are a box of yellow cake mix, 1/3 cup of oil, 2 eggs, 5 drops of blue food coloring, 3/4 teaspoon of mint extract, and a 10-ounce bag of mini chocolate chips. For saving time and elbow grease in mixing up this dense cooky dough, I used my tilt-head stand mixer. I mixed the liquid ingredients with the balloon whisk, then switched to the flat beater paddle to add the cake mix, then the chips. I doled the dough portions onto a baking pan using a measuring spoon and rubber spatula.

Ingredients

• 1 box of yellow cake mix
• 1/3 cup of oil
• 2 eggs
• 5 drops of blue food coloring
• 3/4 teaspoon of mint extract
• 10-ounce bag of mini chocolate chips

Process (using pastry blender or mixer for combining)

1. Preheat the oven to 350.
2. Mix oil, eggs, mint extract, and food coloring in a large bowl. (I tend to break each egg separately into the bowl before adding the other wet ingredients.)
3. Mix in the cake mix.
4. Fold in the chips.
5. Dole out tablespoons of dough onto pan, leaving ~1" margins for baking expansion. (I use the measuring spoon with rubber spatula method.)
6. Bake each batch for ~ 10 minutes, checking for browning at edges.
7. Cool for ~ 2 minutes before using cooky spatula to transfer them onto cooling rack(s).

I preheated the oven to 350 for about 10 minutes while I doled the dough portions onto a baking pan, between level and rounded tablespoons. Baking time was ~ 10 minutes, about the time cooky edges became slightly brown.  YMMV for amount of time, especially if your parcel out bigger dough dollops than mine. BTW, with bigger dollops, you should allow bigger margins and increase baking time.

Newish to Cooky-making Process?

Visit step-by-step details at "Minty Choco Chip Cake Mix Cookies" (w/images) and "EZ Mini M&M Confetti Cookies" (narrated video, article w/images).

My baker's basic "pre-flight" suggestions:

• Have plenty of food-preparation surface(s).
• Acquire and line up all your ingredients.
• Line up all your implements (bowls, cooky pans, measuring cups/spoons, etc.)
• Remember to preheat the oven.

For additional help, the web and YouTube are LOADED with cooky recipes and advice. If you want the easiest way to step into cooky baking, start with refrigerated cooky pellets (located near refrigerated biscuits).

Cooky Stats

Raw ingredients weight and the chips: ~35 ounces
Yield: 51 ~2/1/2" diameter cookies (24 for 1st pan, 27 for 2nd pan)
Calories: 78 each (3990/51)
 (cake mix powder, 1800, chips, 1400; oil, 650; eggs, 140 -> 3990)

Post-recipe Notes

• The amount of 3/4 teaspoon mint extract seemed reasonable.
• Baked color was less green than I hoped for, some color interference because of slight browning, maybe. Might have been OK to use 7 drops of color instead of 5.
• Weight evaporation from baking was about 2 1/2 ounces.

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Scent o' mintal Journey, Part 1, Sweetish Thoughts
Scent o' mintal Journey, Part 2, Nose 4 Mints N Chips
Scent o' mintal Journey, Part 3, Spearymintal Choco Chip Cookies
Scent o' mintal Journey, Part 4, Choco Unadorned/Coated Minty Cookies
Scent o' mintal Journey, Part 5, Choco Minty Sandwich Cookies

Scent o' mintal Journey, Part 2, Nose 4 Mints N Chips

My mind percolated about making cookies that would integrate yellow cake mix, mini chocolate chips, mint extract, and blue food coloring. This cooky should resemble mint chocolate chip ice cream. I became curious about some of my ingredients.

Shelf life of food coloring? Shelf life of mint extract? What kind of mint is in my extract? Difference between peppermint and spearmint? Difference between peppermint oil and peppermint extract? How much extract to use? How much food coloring? Use blue instead of green? Amount of chocolate chips?

Shelf Life of Food Coloring

"Does Food Coloring Go Bad? How Long Does Food Coloring Last?" answers, "shelf life of food coloring is almost indefinite. Food coloring does not have raw ingredients in them that can go bad."

Shelf life of Mint Extract

"MINT EXTRACT, PURE, COMMERCIALLY BOTTLED — UNOPENED OR OPENED" answers, "Properly stored, mint extract will generally stay at best quality for about 3 to 4 years."

I'd written my "Minty Choco Chip Pudding" recipe article awhile back, so I wondered about the extract's safety and potency. Still Tasty site's info:

How can you tell if mint extract is still good? Mint extract typically loses flavor over time - if the extract develops an off odor, flavor or appearance, it should be discarded.

I did a sniff test after noting that the fluid was transparent. Yup, strongly minty!

Peppermint, Spearmint, Oils, Extracts

For this article, I'm emphasizing more about the cookies than mint. Visit "Scent o' mintal Journey, Part 1, Sweetish Thoughts" for sections where I contrast peppermint vs spearmint, and peppermint oil vs extract. BTW, my bottle of "McCormick® Pure Mint Extract" lists both spearmint and peppermint oils, along with water and 89% alcohol.

Ideas for the Cooky Recipe Extract, Food Coloring

A recent discussion with a friend about mint chocolate cookies spurred me to consider making a batch. A little uncertainty about seeing obvious doneness for chocolate cooky dough got me to thinking of using a lighter-color cake mix. Also, I thought the cookies might look kinda cute if they resembled colors in mint chocolate chip ice cream. Several sources gave me enough ideas about amount of mint and food coloring, and eventually, amount of chocolate chips.

I searched in my blog for mint and found Minty Choco Chip Cake Mix Cookies and Minty Choco Chip Pudding, both from 2014.

The cooky recipe is similar to the spearymintal cookies, except for different means of mint flavor, kinds of chips, and cake mix flavor. At that time, I used a pastry cutter for mixing.

The pudding recipe uses both extract and food coloring. I had referred to page 20 of the Cuisinart Instruction Booklet (for soft-serve ice cream maker) for mint ice cream (ingredients: 30 ounces). The pudding ingredients weighed 19 1/2 ounces. The ice cream called for one teaspoon of extract. I hedged my bet and used half the amount for the pudding. Turned out to be the right decision. I had used green coloring; would use blue another time.

"Addictive Double Chocolate Mint Cookies" calls for 1 teaspoon mint extract to make a batch of 36 cookies. I decided I needed to calculate the dough weight (29 ounces), although I consider the recipe to fussy for my taste.

"McCormick® Pure Mint Extract" intrigued me with "Mint Brownies: Prepare and bake 1 package (21 ounces) brownie mix as directed, stirring 1/2 teaspoon extract into batter." One-half teaspoon! Now I needed to find out what recipe with added ingredients would weigh that would warrant a seemingly teeny amount of extract. I found an 18-ounce box fudge recipe that called for 3 T water, 1/2 cup of oil, and 2 eggs. OK, powder amount is close enough. The added ingredients would add about another 9 ounces. So, one half teaspoon of extract for 29 ounces of dough.

Gauging Appropriate Amount of Chocolate Chips

I usually use regular-size chips, commonly packaged for 12 ounces each bag. I wanted to try mini-chips. OK, so mini-chips packages weigh less, and cost about $2.50. Seems the smallness gives the taste buds pretty good bangs for buck. Anyway, the recipe for "Original NESTLÉ® TOLL HOUSE® Mini Morsel Cookies" calls for a 10-ounce package of mini chocolate chips. The weight for flour, sugars, butter, and eggs totaled 31 ounces. I concluded the entire pack of chips was a reasonable amount for my spearymintal cookies.

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Scent o' mintal Journey, Part 1, Sweetish Thoughts
Scent o' mintal Journey, Part 2, Nose 4 Mints N Chips
Scent o' mintal Journey, Part 3, Spearymintal Choco Chip Cookies
Scent o' mintal Journey, Part 4, Choco Unadorned/Coated Minty Cookies
Scent o' mintal Journey, Part 5, Choco Minty Sandwich Cookies

Scent o' mintal Journey, Part 1, Sweetish Thoughts

I recently tried some chocolate-covered mint chocolate cookies, Fudge Mint Cookies (Back to Nature brand), recommended by a friend. Mmmm. Got me to thinking about other minty chocolate cookies. I recalled my supermarket sells Hill Country Fare Fudge Mint Cookies. They're square, minty chocolate with chocolate coating. Decided to look up more similar cookies.

I thought I recalled that Girl Scouts has a minty cooky. Yes! Thin Mints, tersely described in "Meet the Cookies".

The Google results for "girl scout cookies mint chocolate" yielded not only a pointer to the Girl Scouts Thin Mints info, but also loads of pointers to DIY recipes.

All three brands of minty chocolatey cookies, besides sharing characteristics of minty cooky coated with chocolate icing, use peppermint oil. I wondered how that differed from peppermint extract.

Contrasting Peppermint Oil and Extract

"What Is the Difference Between Peppermint Oil & Peppermint Extract?" explains:

The fundamental difference is that peppermint oil is made of pure peppermint, while peppermint extract is essentially a flavored solution—a little peppermint and a lot of something else.

Peppermint oil is the pure, concentrated oil—known as an essential oil—derived from the stems and leaves of the peppermint plant. … An extract is a mixture of an essential oil and a medium—usually alcohol—that helps carry the flavor. … Never ingest pure peppermint oil, which can be toxic in large doses.

Hmm, my bottle of "McCormick® Pure Mint Extract" lists both spearmint and peppermint oils, along with water and 89% alcohol. Speaking of peppermint and spearmint, …

Contrasting Peppermint and Spearmint

From Taste of Home's "What’s the Difference Between Peppermint and Spearmint?":

Peppermint is an incredibly pungent—almost spicy—herb. … And though peppermint is perhaps the better known of the two, it’s actually a natural hybrid of spearmint and water mint. … much more potent than its counterpart. Because peppermint is a mix of two types of mint, it contains a higher content of menthol (40% as opposed to spearmint’s 0.5%).

From Chowhound's "What Is the Difference Between Spearmint and Peppermint?":

Spearmint, containing less than 1% menthol is the far more delicate with a subtly sweet profile, and thus often found in savory dishes; much less likely to overpower other herbs and spices. … peppermint is actually a hybrid of spearmint and water mint. At 40% menthol, it is the surly, punchy and powerful member of the Metha family, and the intensity of it’s “minty” flavor borders on spiciness, earning it a fitting name.

Both Taste of Home and Chowhound sites contain expansive explanations and also links to recipes that use either kind of mint.

Other Sweetish Scent o' Mintal Thoughts

My mind meandered to mint flavored sweets. Hmm, Junior Mints, Peppermint Patties, Andes Mint candies, grasshopper pie, mint chocolate chip ice cream, …

I also thought about articles I'd written that contained mint: Minty Choco Chip Pudding and Minty Choco Chip Cake Mix Cookies

My mind started percolating about another cooky recipe that would integrate yellow cake mix, mini chocolate chips, mint extract, and blue food coloring. This cooky should resemble mint chocolate chip ice cream. I needed to confidently determine the amount of extract and food coloring to use.

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Scent o' mintal Journey, Part 1, Sweetish Thoughts
Scent o' mintal Journey, Part 2, Nose 4 Mints N Chips
Scent o' mintal Journey, Part 3, Spearymintal Choco Chip Cookies
Scent o' mintal Journey, Part 4, Choco Unadorned/Coated Minty Cookies
Scent o' mintal Journey, Part 5, Choco Minty Sandwich Cookies

Minty Choco Chip Cake Mix Cookies

My previous recipe (Choco Cranberry Sauce Cake Mix Cupcakes) used cake mix powder that I sifted white and chocolate flavors together, using half of the mixture. This recipe uses the other half of the powder. My cooky recipes are almost all about using cake mixes because of convenience. Using cake mix in cooky making is more complex than using refrigerated cooky dough, but easier than blending soft butter into cooky powder mix. Furthermore, cake mixes come in more varieties and provide more options for the imagination.

Winter time seems to bring out inclinations for something minty. Do something different than chocolate chip cookies—make the chips mint! One year, I found mint-green chips, which I haven't seen lately. This year, I ran across Andes Creme de Menthe baking chips, which have chocolate and mint-green stripes. Did not know until now that Tootsie owns Andes.

Note: Both Tootsie and Amazon offer up Andes Creme de Menthe baking chips, but their prices are WAY more expensive than the local supermarket price.

Besides using chips with varying mint strengths, have the dough flavors meet in the middle—half vanilla-ey and half chocolatey. If you'd rather not commit to buying one box each of white and chocolate mixes, buy a marble cake mix and mix the powders together. My recipe for Diff Kinda Choco-chip Cake Mix Cookies includes marble cake mix, chocolate chips, and coconut.

Onto the recipe details!

My pixstrip shows the following image areas:

1. Implements
2. Ingredients
3. Combo pic:
   1. Mixed eggs and oil
   2. Mixture of eggs, oil, and cake mix
   3. Dough, with chips stirred in
4. Raw dough in pan
5. Baked cookies in pan
6. Flipped cookies on a cooling rack
7. Cooled cookies on a plate

Implements

• Cooky pan(s)
• Pastry blender
• Mixing bowl
• Measuring cup
• Spoon for measuring out cooky dough
• Spatula for scraping dough onto pan
• Cooky spatula to lift and transfer baked cookies (not shown—forgot for preprep pic)
• Cooling rack for done cookies

Ingredients

• 2 eggs
• 1/3 cup oil
• 1 box chocolatey cake mix (I used half fudgy chocolate and half white.)
• 5 oz mint chips (I used Andes Creme de Menthe baking chips.)
• 5 oz chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the oil and eggs.
3. Use the pastry blender to stir the cake mix powder into the wet ingredients.
4. Stir the chips into the dough. (I might have saved a little energy if I had combined both kinds of chip together first.)
5. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
6. Drop the spoon's dough onto the cooky sheet. (For slightly flatter cookies, slightly flatten the shaped dough rounds with the measuring cup.)
7. Bake for about 9 to 10 minutes until the edges are lightly browned.
8. Use the cooky spatula to lift and transfer the done cookies onto cooling rack.

The yield was 57 cookies, amounting to ~65 calories each. YMMV

Recipe Deviation Suggestions
If trying out this recipe, advanced deviations include the following modifications:

• If you want to buy only one box of cake mix instead of two for making up half chocolatey and half white dough. buy marble cake mix and sift the powders together.
• For more mintiness, use all mint chips instead of half mint and half chocolate chips. If you want to be really gutsy, you can add some mint extract into the wet ingredients before mixing the powders in.

Minty Choco Chip Pudding

Look ma, no cooking! Just combine, whisk, stir, and pour ingredients into cups. Ready to eat within minutes. Reasonably lo-cal at a smidge over 200 calories each container.

The idea for the flavor came from a recipe for mint soft-serve ice cream that's in page 20 of the Cuisinart Instruction Booklet (for soft-serve ice cream maker). Having tried the recipe and stirring in grated Wilton Dark Cocoa Mint Candy Melts, I figured the flavors can transfer to a pudding recipe. The ingredients for the ice cream are as follows:

1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (may use peppermint or spearmint)
4-5 drops green or pink food coloring

The boxed instant vanilla pudding, which I had on hand, listed the following ingredients for the normal recipe:

1 package instant pudding powder
2 cups of milk [Whisk into pudding powder for 2 minutes.]

In assessing suitable amounts of additions, I considered the following factors:

• The pudding fluids amounted to 2/3 of the ice cream ingredients.
• The ice cream contains lots of air, thus, spreading out mint flavoring by volume.
• The pudding powder already contains sugar.

My pixstrip shows the implements I used (YMMV), the ingredients, and the cups of pudding.
Ingredients

• 1 package instant pudding powder
• 2 cups of nonfat milk
• 1/2 teaspoon spearmint extract
• 4 drops green food coloring
• 2 ounces grated Wilton Dark Cocoa Mint Candy Melts, replaceable with chocolate chips, minty or otherwise

Instructions

1. Whisk the powder and milk for two minutes.
2. Add the extract.
3. Add the food coloring, one drop at a time. More on that later.
4. Stir in the grated candy. Otherwise, you can add Hershey's or Nestle mint chocolate chips, which you might find either at your supermarket.
5. Pour into 4 containers. Sprinkle some candies or chips on top if you like. Eat now or store in fridge for consumption later.

Post-Recipe Thoughts
Good that I guessed right to not put in a whole teaspoon of the extract. As for the food coloring, I wish I had thought earlier to try the blue food coloring, a drap at a time, as the pudding started out vanilla yellowy. Y'know, blue and yellow make green. Oh, well, next time.

I stirred in candy melts, which I had grated and stored in the fridge awhile back. I did experiment with a few regular-sized chocolate chips for bouyancy. I spooned a very small sample of the mixed pudding into a paper cup and stirred in the chips. The pudding had thickened up enough during whisking so that the chips did not sink to the bottom. (Yay!)

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A similar but different pudding recipe: "Really Quick Mixed-flavor Pudding"