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!
Pam Greer says
I also am a huge fan of the chocolate mint combination – if you could see my girl scout cookie stash! So, I love that I can make these myself!!
Jette says
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.
Jessica says
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. 🙂
Cami says
Just made these and they are delicious. But, they browned and lost their minty green color. They kind of look like sick chocolate chip cookies. Any tips on keeping that green color. The batter was the perfect color.
Jessica says
Make the batter a bit more green! Also, remove the cookies from the oven just before they brown and let them sit on the hot cookie sheet several more minutes, so that they continue baking. That should help too!
Tonya Tanner says
I used plain green food coloring did little brighter than wanted. Plus I used cream de menthe instead of mint extract. Hope this helps.
Rich says
I made them with all chocolate chips. Delicious, but not really minty enough. Next time, I’ll use the Andes pieces, rather than adding more mint extract.
Alison says
Rich, Great idea! Glad you were able to enjoy these ones as well!
Carol Becker says
Can these cookies be frozen after baking? I’m thinking Christmas and don’t want to be making them at the very last minute. Thanks….they sound awesome!
Alison says
Carol, Definitely! I love doing a lot of my baking ahead of time for the holidays and this recipe is definitely one I freeze and enjoy later!
Kim says
Any substitution for sour cream?
Jessica says
You can use yogurt instead- Greek or regular vanilla!
Tonya Tanner says
Made for the first time for my family annual Christmas cookie exchange. Been looking for a good green mint cookie. Love these are very easy to make. I did use mini mint and chocolate chips. So each bite has a chip inside.
Alison says
Tonya, I’m happy to hear these were a hit for you and your family!
Nancy says
Cookies didn’t spread out at all, felt like I should flatten them down. Might have had old pudding?
Alison says
Nancy, I am so sorry they didn’t work out for you. It definitely would be affected by the old pudding. Try a fresh box next time and let us know!
Melissa says
I had the same problem! Wasn’t old pudding, bought some just for this.
Michelle says
I had my very first cookie exchange today and was really nervous as I didn’t know many people. I bake frequently but wanted to do something a little outside the box (okay, yes, I was trying to impress strangers!). Well, we all voted near the end of the exchange and this recipe won me the Best Cookie Award! I’ve already been asked to make them at least twice more before Christmas – I’m so excited! Thank you so much for this awesome recipe!!!
Also, I didn’t realize that I had used regular pudding mix instead of instant until after I made the first batch, but they came out perfectly!
Alison says
Michelle, Congratulations on winning! I hope you continue to enjoy these cookies!
Pat says
Made these and everyone loved them. Will make again.
Nellie says
So glad you enjoyed them Pat!
Linda s says
Colorful and delicious! Easy tool
Lmsrdh says
Delicious , colorful cookies. I’m making a double batch for this weekend’s gathering!
Alison says
Thank you! Enjoy!
Barbara says
If I make these ahead and freeze the balls do I allow them to thaw before cooking them and if so how long? Also, is there any temperature adjustment when you do this? I have a future daughter- in-law who loves minty things and I wanted to make her several types for her shower and these look awesome!! Thanks for your time and have a Blessed Day.
Jessica says
I usually take the frozen dough balls out and place them on the tray while the oven preheats. You might need to add a minute or two to the cooking time, depending on how soft you like your cookies. Enjoy!
Rhonda says
I would love these but I am gluten intolerant. Any suggestions for substitutes?
Jessica says
I hear the gluten free flour blends are fantastic!
Christine says
Can all purpose flour be substituted for a gluten free flour?
Jessica says
As long as you use a gluten free flour that’s 1:1, you should be fine!
Leslie Dietz says
Well, it was easy. I tried to find mint pudding mix in the grocery store and when I had gone to two stores I thought, “Forget this, I’m just gonna get vanilla.” Imagine my relief when I got the recipe out and saw that vanilla was the correct ingredient. I used sour cream. I didn’t have chocolate chunks so I used milk chocolate and semi-sweet chips. Really good. Mine didn’t lay down. They were like haystacks. I know that’s from too much flour but I followed the recipe. I am at a high altitude so that might be a problem too. Everyone ate them like they were good.
Laurie says
Is the pudding mix a small 1 oz pr a large 3.4 oz?
Jessica says
Small boxes of pudding are 3.4oz, large boxes are 5.1oz. : )
Louisa says
Hello,
Maybe I overlooked it on here, but is the butter salted or unsalted?
Nellie says
I always use salted butter, but either one will work!