Mint Chocolate Chip Cookies are made with a rich blend of butter, sugar, and sour cream, with instant vanilla pudding mix for extra softness and flavor. Fluffy cookies that taste like mint chip ice cream!
In our family, these Mint Chocolate Chip Cookies are always a favorite, especially because they’re made with simple ingredients like butter, sugar, sour cream, and instant vanilla pudding mix that give them such a soft, fluffy texture. The mix of mint extract and chocolate chips (sometimes with a few Andes mint pieces tossed in) makes them taste just like mint chip ice cream, which we all love.
We look forward to making these around St. Patrick’s Day and Christmas, but they honestly don’t last long any time of year. They’re one of those recipes everyone gets excited about, and they disappear almost as fast as we can bake them!
Recipe Highlights
- Soft, Bakery-Style Texture – Thanks to the instant vanilla pudding mix and sour cream, these cookies turn out incredibly soft, fluffy, and stay moist longer than your average cookie.
- Mint Chip Ice Cream Flavor – The combination of mint extract, chocolate chips, and optional Andes mint pieces gives these cookies that nostalgic, creamy mint chocolate chip taste in every bite.
- Fun & Festive Look – The light green color makes these cookies perfect for holidays like St. Patrick’s Day or Christmas, adding a playful and eye-catching touch to any dessert spread.
Ingredients for Chocolate Chip and Mint Cookies
Sugar: Adds sweetness and helps create a soft, tender texture.
Butter: Provides rich flavor and contributes to the cookies’ soft, melt-in-your-mouth consistency.
Egg: Binds the ingredients together and helps give the cookies structure.
Sour cream: Adds moisture and a slight tang, keeping the cookies soft and fluffy.
Vanilla pudding mix: Enhances flavor while creating an extra soft, thick, and tender texture.
Salt: Balances the sweetness and brings out the flavors.
Baking soda: Helps the cookies rise and achieve a light, airy texture.
Flour: Forms the base of the dough and gives the cookies structure.
Mint extract: Infuses the cookies with that classic, refreshing mint flavor.
Food coloring: Gives the cookies their fun, signature green color.
Chocolate chips: Add bursts of rich chocolate flavor that perfectly complement the mint.
Tips for making Mint Chocolate Chip Cookie
- Don’t overdo the mint extract – Mint can quickly become overpowering, so stick to the measured amount; a little goes a long way and keeps the flavor balanced with the chocolate.
- Mix the pudding in dry, not prepared – Be sure to add the instant pudding mix as a dry ingredient, which is what gives these cookies their signature thick, soft texture.
- Watch the bake time closely – These cookies are best when slightly underbaked; pull them out when the edges are set but the centers still look soft so they stay fluffy and don’t dry out.
- Customize your chocolate mix-ins strategically – Andes mint pieces add amazing flavor but tend to melt into the dough, so pair them with regular chocolate chips or chunks to keep that classic chip texture.
How long are these Mint Chip Cookies good for?
These cookies stay soft and fresh for about 3–4 days at room temperature when stored in an airtight container, or up to a week in the fridge (just let them come to room temp before serving for the best texture).
Yes, you can absolutely freeze them! Store baked cookies in an airtight container for up to 1 month, or freeze the dough by scooping it into balls and placing them on a baking sheet until solid—then transfer to a zip-top bag and freeze for up to 1 month. This way, you can bake a few at a time whenever you’re craving warm, fresh cookies!
Mint Chocolate Chip Cookies
Ingredients
- 1 cup sugar
- ½ cup butter softened (1 stick)
- 1 egg
- ½ cup sour cream
- 3.4 oz box instant vanilla pudding mix
- ½ tsp salt
- ½ tsp baking soda
- 2 cups all-purpose flour
- 2 tsp mint extract
- drop blue coloring + 7-10 drops green coloring
- 1 ½ cups chocolate chips
Instructions
- Start by preheating the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
- Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy. Add in the egg, sour cream and dry pudding mix, stir well to combine.
- In a separate small bowl, combine the flour, salt, and baking soda. 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 ¾ cup chocolate chunks, ¾ cup regular chocolate chips and ½ 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 ½ cups chocolate chips, if you opt to put them in!
- Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet. Bake for 10 minutes. When done baking, transfer to a cooling rack. Serve fresh and warm, enjoy!
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Can I use yogurt instead of sour cream?
Yes! Plain yogurt works just as well and will still give you that soft, moist texture.
Why add pudding mix to the dough?
The dry pudding mix is the secret to these cookies staying extra soft, thick, and flavorful.
Do I have to use food coloring?
No, it’s completely optional—it just gives the cookies that fun minty green look.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for a day or freeze dough balls for up to a month and bake when ready.
Check out some of our other favorite cookie recipes to try:
- Mini Chocolate Chip Cookies are tiny, bite-sized treats packed with big flavor! Perfect for snacking, sharing, or sneaking straight from the cookie sheet!
- These Chocolate Mint Cookies are buttery, melt-in-your-mouth treats dipped in rich chocolate with a cool minty twist—basically holiday magic in every bite.
- Double Chocolate Mint Cookies are rich, chewy, and loaded with deep chocolate flavor, then topped with melty Junior Mints for that perfect cool-mint finish. If you’re a mint chocolate lover, these fudgy cookies are about to be your new obsession.
- Our Peanut Butter Chocolate Chip Cookies are made completely from scratch with simple ingredients. Adding chocolate chips to peanut butter cookies elevates them to a new level!
- Cherry Chocolate Chip Cookies mix buttery dough with sweet maraschino cherries and rich chocolate chips—a colorful, fun twist on a classic favorite!
- Bursting with sweet, juicy raspberries and melty chocolate chips, these Raspberry Chocolate Chip Cookies are a fresh twist on a classic favorite! Perfectly irresistible—one bite and you’ll be hooked!
Mint Chocolate Chip Cookies are soft, fluffy, and packed with flavor, thanks to butter, sugar, sour cream, and a bit of instant vanilla pudding. Every bite tastes just like your favorite mint chip ice cream!
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!
Pamela says
I made these Mint Chocolate chip cookies and they were delicious! I even shared the recipe with a friend, and she was happy saying she was definitely saving this one.
FYI for folks wondering if you can leave them on the counter or in cookie jar I did with No problems.
Jessica says
Thanks Pamela! I’m so glad everyone loved them!
Pam carducci says
Can you use sugar free pudding
Jessica says
i’ve never tried it, but let me know if you do!
Mrs Green says
I made these tonight and they Look amazing – taste amazing – but for some reason the color faded after cooking? After mix dough – it was a pretty green but after baking – they look like regular chocolate chips😳
Could of be the brand of food coloring?
Besides the color – they are hands down the best tasting mint chocolate chip cookies I’ve ever tasted 👍🏼
Jessica says
Did you use natural food coloring? I find that fades A TON. Maybe add a few more drops of green next time? Glad you enjoyed them though!!
Barb Colgrove says
What if you used mint pudding mix, I think there’s mint pudding? Maybe that would give it more green color and maybe wouldn’t need the extract. What do you think?
Danielle says
Try using a gel food coloring instead of liquid drops! It keeps the color vibrant and you can find them at most draft stores
Tyler M says
I want to make these, but I have a question. Is mint extract the same as peppermint extract?
Jessica says
It’s slightly different, but it will still work well.
I says
Going to make these today and wondering if I can substitute peppermint extract for mint extract? Thanks!
Jessica says
You can!
Carol Morgan says
What is pudding mix? I would prefer to make the pudding mix as Im guessing this is a commercial product, but have no idea what this is ?
Jessica says
Dry mix used to make pudding.
Marty Woy says
I’m confused about the size of the pudding box. It says small box with 3.4 is in parentheses. My small box is 1 oz and my large box is 1.5 oz. So, I’m not sure how much instant pudding to use. Please clarify!
Jessica says
A small box of pudding here in the US is 3.4 oz. So you’ll need roughly 3.4 oz of pudding. I’d personally use 2 large boxes or 3 small boxes.