Mint Chocolate Chip Cookies are a scrumptious dessert made with pudding mix, mint extract and chocolate chips. This lovely mint cookie recipe is perfect for those who love mint chip ice cream!
Making this mint chocolate chip cookie recipe is so simple and is great for anyone who love the mint-chocolate combination. The addition of pudding in these mint choco cookies creates a soft, moist cookie with wonderful texture.
Chocolate Chip Mint Cookies
I am a huge fan of the chocolate and mint combination and any reason to make something with this combo is reason enough for me. These green cookies are great for many different holidays, St. Patrick’s Day is coming up and this would be a perfect treat to serve your friends and family. They are also great for Christmas cookie exchanges too! The dough comes together quickly and easily with some basic ingredients and a little bit of time. The results are a wonderful and flavorful fluffy and delicious cookie. The dough really does look just like mint chip ice cream and the flavors meld together into a delightful baked cookie.
Chocolate Chip Mint Cookie ingredients
Sugar: You will need 1 cup sugar for a perfectly sweet cookie.
Butter: Using 1/2 cup butter (1 stick), softened, will give these cookies a lovely and rich taste and texture.
Egg: You only need 1 egg for this recipe to create these sensational treats.
Sour cream: Using 1/2 cup sour cream (or plain yogurt) will create a delicious and moist cookie.
Vanilla pudding: You need 1 small box instant vanilla pudding mix (3.4 oz) to help these cookies be fluffy and flavor filled.
Salt: Use 1/2 tsp salt to help balance out all the amazing flavors.
Baking soda: Adding in 1/2 tsp baking soda will help these cookies rise while baking.
Flour: You will need 2 cups all-purpose flour for the base of this cookie dough.
Mint extract: Using just 2 tsp mint extract will give these cookies the perfect flavor.
Food coloring: To give these cookies a wonderful and festive look, use 1 drop blue coloring + 8-10 drops green coloring.
Chocolate chips: For a perfect balance of sweetness, use 1 1/2 cups chocolate chips. You can also use Andes Mint chips or chocolate chunks, see instructions below for what I used.
How to make Mint Chocolate Chip Cookies
Prep
Start by preheating the oven to 375 degrees F.
Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
Cookie dough
Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy.
Then, add in the egg, sour cream and dry pudding mix, stir well to combine.
Next, in a separate small bowl, combine the flour, salt and baking soda.
After that, incorporate the flour mixture into the butter and pudding mixture and stir until well combined.
Now, add the mint extract and food coloring until desired color is achieved.
Lastly, add in the 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!
Bake
Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet.
Then, bake for 10 minutes.
When done baking, transfer to a cooling rack.
Serve fresh and warm, enjoy!
MINT CHOCOLATE PUDDING COOKIES
Ingredients
- 1 cup sugar
- ½ cup butter softened (1 stick)
- 1 egg
- ½ cup sour cream
- 1 box 3.4 box instant vanilla pudding mix
- ½ tsp salt
- ½ tsp baking soda
- 2 cups all-purpose flour
- 2 tsp mint extract
- 1 drop blue coloring + 7-10 drops green coloring
- 1 ½ cups chocolate chips
Instructions
Prep
- Start by preheating the oven to 375 degrees F.
- Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
Cookie dough
- Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy.
- Then, add in the egg, sour cream and dry pudding mix, stir well to combine.
- Next, in a separate small bowl, combine the flour, salt and baking soda.
- After that, incorporate the flour mixture into the butter and pudding mixture and stir until well combined.
- Now, add the mint extract and food coloring until desired color is achieved.
- Lastly, add in the 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 11/2 cups chocolate chips, if you opt to put them in!
Bake
- Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet.
- Then, bake for 10 minutes.
- When done baking, transfer to a cooling rack.
- Serve fresh and warm, enjoy!
Video
Notes
Nutrition
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How do you soften butter?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
Can Mint Chocolate Chip Cookies be frozen?
Yes, you can freeze chocolate chip cookies in an airtight container for up to 1 month. Another option is to shape the dough into round balls and then freeze them all on a cookie sheet. Once frozen, toss the dough balls in a ziplock freezer bag and store up to 1 month. That way you can bake them when you would like and enjoy warm cookies!
Tips to get the PERFECT Pudding Cookies:
Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They are sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They are easy to use and help you mix the ingredients uniformly.
The third item is a cookie scoop! Years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It was not a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1 1/2 tablespoon and 3 tablespoon scoops. I used the middle size- 1 1/2 tablespoon for these, and most other cookies.
If you loved this cookie recipe, check out some of our other favorites and give them a try too!
- Raspberry Chocolate Chip Cookies
- Mini Chocolate Chippers Cookies
- The Best Peanut Butter Chocolate Chip Cookies
- Cherry Chocolate Chip Cookies
- Banana Cream Pie Cookies
- Cookies and Cream Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Lemon Cake Mix Cookies
- Mrs. Fields White Chocolate Chip Cookies
- Snickerdoodle Apple Pie Cookie Cups
- The Best Snickerdoodle Cookies
- Reese’s Peanut Butter Cookies
Making this mint chocolate chip cookie recipe is so simple and is great for anyone who love the mint-chocolate combination!
Christina says
These cookies went into the oven green, but did not come out green at all.. They looked just like regular chocolate chip cookie color. What did i do wrong? I did use the whole foods brand of plant-based food coloring, but it seemed to be fine during the mixing. I even used more than 7-10 drops.
Jessica says
Plant based food coloring is notoriously mild, so it sounds like it literally baked out.
Cindy says
How much is 3.4 of vanilla pudding
Nellie says
Vanilla pudding comes in a small box that is 3.4 ounces. There is a larger box too, but you’ll want to use the smaller one.
Sarah says
The consistency of these is so strange. I baked them 5 minutes longer than called for and they still seem underdone. There is WAY too much mint extract in these cookies. I’m a mint chocolate fan, but the amount of mint is completely overwhelming.
Nicole says
I’m sorry to hear that things didn’t go as planned. I’m not sure why they took an extra few minutes in the oven but please remember that cookies are ready to be pulled from the oven when the edges are golden and the tops are no longer glossy. They may appear puffy and unbaked but they will finish cooking on the baking sheet as they rest and cool down. If you make these cookies again you can reduce or omit the mint flavor to reflect your own tastes.
Jeannie says
These cookies are a crowd pleaser. My friends and family love them. I do a mixture with the chocolate chips and the Andes chips
Nicole says
Sounds delicious!
Liz says
Made these for a st pattys day party & they were a huge hit! I did use more food coloring but I just eyed that based on how I wanted them to look. Will def make them again, Best cookies I’ve made in a very long time.
Nicole says
That’s awesome thanks so much for sharing! 🙂
Pandora says
These cookies are delicious! I didn’t add mint flavoring. The Andes mints and semi chocolate chips was enough for me.
Jessica says
Glad to hear you enjoyed them Pandora!
Sam says
Hi Nicole! My boyfriend loves these cookies. However, every time I’ve made them, they don’t flatten out. I follow the recipe exactly. I was wondering if I should cut some flour, or if you would know why they would stay pretty thick? I use a cookie scoop to scoop them too. I love these though, and they are always requested!
Nicole says
That’s actually a good thing! If you want your cookies flatter though you can take the bottom of a greased drinking glass or flat surface and press down on the dough balls while they’re on the cookie sheet. Make them no less than 1/4 inch thick, but really just press them into a flat surfaced disc. then as they cook they should remain pretty flat without getting too thin.
Tammy says
I’m curious,when you say chocolate chips. Do you mean milk chocolate or semi sweet chocolate chips?
Nicole says
Either one is fine 🙂
Evelyn H Overman says
My ravorite mint chco chip
Nicole says
These are one of our favorite cookies too 🙂
Rod says
Felt obligated to give you a review as I’ve made these numerous times, as well as just 5 mins ago.
Perfect mint flavor contrast to the chocolate chips, exactly like mint chocolate chip ice cream in cookie form!
I don’t usually put the andies candies, but I do stick a junior mint into the cookie as it comes out of the oven.
I follow your recipe exactly and they come out perfect every time!
Thanks Nicole
Nicole says
That sounds so yummy!
Cassidy Benard says
Made these multiple times exactly like the recipe using just chocolate chips. My school friends and gaming club friends loved these!! they were so good It is totally a keeper!
Jessica says
So glad to hear Cassidy! WE love them too.
Brenna says
I followed the instructions, but could never get the dough green. The cookies did not flatten and they were not done after 10 min.
The flavor was excellent, but the color was an important part of the presentation.”
Jessica says
What kind of coloring were you using? It’s usually very easy to color food green, I’m guessing you were using some type of natural food coloring. If that’s the case, you’ll have to use a lot more as natural colors are much weaker.
Also- and this is true for any cookie recipe- if your dough is too thick, add 2 TBSP milk. Happy baking!
Mary Joy says
This would be a great treat to serve at our St. Patrick’s Day party or to give away as gifts to friends and family – it is such an easy and unique recipe. I can’t wait to try these cookies. I’m sure they will love it! Do you think it will be okay If I will add some dried fruits like cranberry for a pop of color and texture?
Kourtney says
Delicious. I found that OliveNation’s chocolate chips and mint extract made this recipe extra delicious. They also have large chocolate chunks which could also be a nice choice if you prefer those in your cookies.
Jessica says
Thanks Kourtney!
Meredith M. says
I was shopping today looking for these ingredients and I absolutely could not find a 3.4 ounce box of pudding. They had 1.5 and 5 ounce boxes but nothing in between. I’m considering doing 1.5 of the recipe to share with a bunch of my volunteer coworkers so maybe the 5 ounce box is ok? Can someone give me a bit of advice here? Otherwise all of the ingredients are ready to go.
Jessica says
That’s so odd- the 3.4 oz is the most common, standard size. Usually the 1.5oz boxes are sugar-free. You can use the 5 oz box, just add more liquid as it will thicken up the batter too much.