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
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
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!
Kathy says
Can this dough be chilled overnight?
Jessica says
Of course!
Corey G says
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.
Jessica says
Did you roll the dough into logs and chill? The dough is sticky before you take this step.
Judy Bodnar says
Jessica, you did not mention this step in the above recipe….if it’s important, please amend the recipe BEFORE I make them (within 2 weeks Please)
Sandi Bartley says
Does the dough need to be rolled into logs and chilled? The recipe does not say that. I am baking these next weekend and need to know please. Thanks! ☺
Jessica says
Hi Sandi- nope! No need to roll into logs or chill- just scoop them out and bake! 🙂
Beginner says
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.
Jessica says
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!
Twinmomred2 says
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.
Jessica says
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!
Rachel says
I can’t get past the green color….I’m sure it can be done without the food coloring, right?
Jessica says
LOL- of course you can opt out of the green coloring! 😉 I totally get that!
Marc says
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
Jessica says
That’s EXACTLY what I was going for Marc- so glad to hear you liked them!!
Barbara says
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?
Jessica says
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! 😉
Carol Ann Maikowski says
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 !!!!!!!
Jessica says
So fun Carol Ann! I hope you like the Mint Chocolate Pudding cookies!
Jessica says
Pudding cookies make me SO happy! Loving these for St. Patrick’s Day!
Alyssa says
Ooooh yum. Love mint chocolate!!
Jessica says
Me too!
Jocelyn says
Any idea how regular pudding mix would work instead of instant?
Jessica says
Hmmm… to be honest, I’m not sure! Try it out and let me know!
Jocelyn says
Regular pudding mix worked too! These are delicious!!! 🙂
Jenn says
I. Go I g to try with chocolate pudding and omit the food coloring. I am so excited to try these!
Jessica says
I think chocolate pudding mix is a GREAT idea for these cookies!! YUM.
Stefanie says
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.
Jessica says
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.
Sharon Lindley says
I just made these for St. Patricks Day. So good!
Jessica says
So glad you liked them Sharon!
Pam says
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.
Jessica says
I’m sl glad you enjoyed them Pam! Yes- I use greek yogurt and sour cream interchangeably. 😉
April says
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! 😀
Jenn L says
I’ve been on a mint chip ice cream kick so these cookies are rocking my socks!!!!!
Sara says
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.