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!
Nancy L'Hote says
Do you use regular pudding or instant pudding???
Jessica says
Instant pudding- I updated the recipe post to reflect this. 🙂
Cecilia Cervantes says
Can this be made using a gluten free cookie mix?
Jessica says
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!
Katlyn says
Do you make the pudding fist then put in
Jessica says
Nope, you just add the pudding mix. (Dry, straight from the package.)
Matt Henry says
Have you tried using some brown sugar in these? Not replacing all the regular sugar but maybe about a 50/50 mix
Jessica says
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!
Laura says
Mint or peppermint extract?
Jessica says
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.
Rach says
Why sour crm?…can it be replaced
Jessica says
Sour cream adds a nice, light texture to cookies. You can use yogurt instead if you’d like!
Stedoo Phanley says
I make a Bundt (Coffee) Cake that uses a cup or so of sour cream and it makes it so moist and dense, its amazing. I’ll have to share the recipe sometime soon
Jessica says
Sounds amazing!
Stedoo Phanley says
http://www.tasteofhome.com/recipes/cinnamon-coffee-ring
Sorry in advance, I don’t know if sharing website links are allowed or not.
Here’s the recipe, it’s really good. You’ll have to try it!
anna says
I’m thinking instead of vanilla and mint, why not try pistachio pudding? It already has some nuts, and you can add to it.
Jessica says
That sounds delicious!
Stephanie says
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.
Leah says
I’ve made them with chocolate pudding, and did use vanilla extract. Yum.
Ken says
I think you’re awesome just for posting this recipe. I’m so making these this weekend. Thank you!
Jessica says
Hope you enjoyed them Ken!
Nina says
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!!
Jessica says
I saw your other comment Nina- glad you got it worked out! 😉 Hope you enjoyed the recipe!
Nina says
Oh good grief, I just saw it in the recipe!! Never mind!! 🙂
Joan Buell says
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!”.
Jessica says
Your comment made me smile Joan! So glad they enjoyed them!
Stedoo Phanley says
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? 🙂
Jessica says
You’re so welcome. And yes! The dough looks exactly like mint chip ice cream. It’s fun! Tastes like it too!
Joyce Halvorsen says
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.
Louise says
Do you think these will freeze well?
Jessica says
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!
Joe says
Do u need the sour cream and pudding
Jessica says
Yes, you need the sour cream and the dry pudding mix in the cookies. 🙂
Mary Lynn says
Oh my God! These are sooooo good. Easy to make. Great presentation. My new favorite cookie. Thanks!
Jessica says
I’m so glad you enjoyed them!!
Brittany says
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). 🙂
Jessica says
I’m so glad you liked them Brittany! 🙂