MINT CHOCOLATE PUDDING COOKIES

Mint Chocolate Pudding Cookies made with pudding mix, mint extract & chocolate chips. Lovely cookie recipe perfect for those who love mint chip ice cream!

Mint Chocolate Pudding Cookies are great for anyone who love the mint-chocolate combination. The addition of pudding yields a soft cookie with wonderful texture. Perfect for the holiday Christmas cookie exchanges! The dough really does look just like mint chip ice cream and the flavors meld together into a delightful baked cookie.

Mint Chocolate Pudding Cookies - Butter With A Side of BreadI’m a huge fan of the chocolate – mint combination and with St. Patrick’s Day coming up, well this is the perfect time to make them! The result is Andes mints in cookie form- they’ve got wonderful flavor and a lovely, soft texture. Enjoy!

Mint Chocolate Pudding Cookies

  • 1 cup sugar
  • 1/2 cup butter, softened (1 stick)
  • 1 egg
  • 1/2 cup sour cream
  • 1 small box instant vanilla pudding mix (3.4 oz)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour
  • 2 tsp mint extract
  • 3 drops blue coloring + 10-15 drops green coloring
  • 1 1/2 cups chocolate chips*
  1. Cream together sugar and butter. Add egg, sour cream and pudding mix.
  2. In a small bowl, combine flour, salt & baking soda.
  3. Incorporate flour mixture into the pudding mixture and mix until well combined.  Add mint extract and food coloring until desired color is achieved.
  4. Add in chocolate chips. *I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips and 1/2 cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 1 1/2 cups chocolate chips, if you opt to put them in!
  5. Drop by rounded tablespoonfuls onto greased cookie sheet.
  6. Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy! Yields 3 dozen cookies.

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MINT CHOCOLATE PUDDING COOKIES

Mint Chocolate Pudding Cookies made with pudding mix, mint extract & chocolate chips. Lovely cookie recipe perfect for those who love mint chip ice cream!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 dozen
Author Butter With A Side of Bread

Ingredients

  • 1 cup sugar
  • 1/2 cup butter softened (1 stick)
  • 1 egg
  • 1/2 cup sour cream
  • 1 small box instant vanilla pudding mix 3.4 oz
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour
  • 2 tsp mint extract
  • 3 drops blue coloring + 10-15 drops green coloring
  • 1 1/2 cups chocolate chips*

Instructions

  1. Cream together sugar and butter. Add egg, sour cream and pudding mix. In a small bowl, combine flour, salt & baking soda. Incorporate flour mixture into the pudding mixture and mix until well combined. Add mint extract and food coloring until desired color is achieved.
  2. Add in chocolate chips. *I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips and 1/2 cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 1 1/2 cups chocolate chips, if you opt to put them in!
  3. Drop by rounded tablespoonfuls onto greased cookie sheet.
  4. Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!

Mint Chocolate Pudding Cookies made with pudding mix, mint extract & chocolate chips. Lovely cookie recipe perfect for those who love mint chip ice cream!

80 COMMENTS

    • This is a from scratch cookie recipe, so I haven’t attempted to morph a cookie mix (of any kind!) into it. You can always just try adding some mint extract and extra chocolate to your cookie mix and see if that jazzes it up a bit!

  1. Have you tried using some brown sugar in these? Not replacing all the regular sugar but maybe about a 50/50 mix

    • I haven’t- usually I replace regular granulated sugar with brown sugar if I’m trying to make my recipe sweeter with less sugar. (I hope that makes sense!) In this case, I feel like the chocolate adds enough sweetness, so I just try to keep the rest simple. You’re welcome to try it though!

    • Use what you like! Some people think mint extract tastes like toothpaste, so they only use peppermint. I use both. 🙂 I think peppermint extract gives a stronger mint flavor though, which I like.

    • Anna, did you try making this with a different pudding mix? I’d love to know how they came out. I thought about making them with chocolate pudding (because my family doesn’t like mint) and leaving out the mint extract but I wasn’t sure if I needed to substitute vanilla exact or not.

  2. Hi Jessica, I thought when I first saw this recipe posted on FB that I read you added chocolate chunks AND some Andes chopped mint candies, but now I can’t find where I saw that! Am I dreaming I did?? BTW, can’t wait to make them this week!!

  3. Had 4 college guys staying with us over St, Patrick’s Day, so made these. Used 5 drops peppermint oil as I was out of extract . Guys said they were ” da bomb!”.

  4. This is wonderful. I never tried the cookies made using pudding mix so that will be a something new for me to test out. Thanks for sharing your recipe!

    P.S: Doesn’t the cookie dough look like chocolate chip mint ice cream in that picture? 🙂

  5. I ust purchased a brand new kitchaid mixer and I am dying to find out how this recipe works with the mixer. Hubby loves mint chocolate chip flavored anything ..Fun recipe….I will try the pestcahio as I do not care for mint as much as hubby. Thank you for posting recipes … looking forward to me shares.

    • MY favorite way to freeze cookies is to make balls of dough and freeze those! You can bake them and freeze the baked cookies too, but I love the fresh-baked taste! But yes, they freeze well wither way!

  6. These are absolutely my favorite cookies! Thank you so much for the recipe! I took them to work and they were gone within minutes (I even doubled the batch). 🙂

  7. I doubled the recipe and the mix came out gluey. Any guess where I went wrong? I followed the steps exact but doubled everything. Hmm.

  8. Any advise….cooking at 10 min wasn’t long enough. 14 min burned the bottom. Is there a trick to tell when they’re cooked perfectly.

    • What type of pan are you baking them on? If they burned at 14 minutes, I wonder if you’re using a dark pan. I like to take my cookies out of the oven before they look fully cooked, then let them sit on the hot pan (out of the oven) for another 2-3 minutes to finish baking. THey’re perfect this way!

  9. Hi. We are making our first batch of these and they are not spreading out like the ones in your pictures above. We follow directions completely. Any hint? And because they didn’t flatten/spread they were kind of doughy in middle. Please help? Want to make these for a cookie exchange at church in a few weeks. The taste was great though…just like my fave ice cream.

    • Try adding a little milk to the dough. Cookies come out a little different based on a number of factors- the type of pan you use, how humid it is in your area, etc. A little milk should help though!

  10. WOW, just so amazing! Tried numerous mint chocolate chip recipes and stumbled across yours and now is a family favorite. Perfect combination of mint and chocolate and such a great texture. I love that the mint isn’t to overpowering and is the perfect balance! Thank you

  11. I made your cookies this morning and I used chocolate pudding, turned out yummy, but the biggest problem i useally have is my cookies are flat not plump… why is that?

    • Add a little milk- I’d start with 2 TBSP. Cookies with pudding in them can be affected by a few different factors, but this solves the issue easily! 😉

  12. I’m going to make these for saint patrick gathering with friends, I will let you know how they turned out. I’ve made m & m cookies from another website and they turned fine with the instant vanilla pudding, but I saw your recipe and I am anxious to try them, they look delicious, and I will be using the mint extract as I don’t like like a strong flavored cookie so this will work well. If I didn’t have the mint, ten I would use the vanilla extract. I also tried the Cool whip cookies for Valentine’s day and they were a big hit with my friends. I asked them to try and figure out what my cookies were made with and only one person took a guess, and she was right, she said because they felt so light and airy and I used my decorating sugars and sprinkled colors on the top and they looked like stain glass window cookies, and how they sparkled !!!!!!!

  13. Hello! I am a foods teacher. My students and I just made your recipe in class and the cookies did not spread and burned on the bottom. Can you omit the vanilla pudding? I think the pudding is causing the cookies to be too plump and unable to spread like yours in the video.

    • THey’re pudding cookies…I wouldn’t leave the pudding out, if I were you. Cookie textures can vary a lot, depending on weather conditions and where you’re located. I recommend adding a little milk to the dough if the cookies are baking too thick.

  14. I made these for a coffee date with a friend, they were amazing. !!!!! All I had was sugar free pudding and I used plain Greek yogurt instead of sour cream they turned out perfect. Thanks for the recipe , I will definitely be making these again.

  15. I’ve had my eye on this recipe since you first posted it. I think I’m going to finally take the plunge and make a giant batch of them this weekend. They look sooooo good! 😀

  16. Mint chocolate chip is my favorite ice cream flavor so I know I’m going to love these cookies! Pudding is such a great secret ingredient, it makes the best cookies.

  17. I followed the recipe verbatim (used peppermint extract and added Andes as suggested), these came out great! Im not normally a mint chocolate chip fan, but I and everyone else I shared these with loved them!

    I’m curious, how long would you say these last on the counter? I was wondering because of the sour cream.

    • I’m so glad everyone liked them Jette! They last a while on the counter, I’d say 3-5 days- they tend to go dry, just like normal cookies. 🙂

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