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!
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.
Mary Motyka says
I made these to add to my Christmas cookie trays and also to create a stash for my mint chocolate loving husband. I followed the recipe exactly and they are delicious! My only comment would be that the recipe made WAAAAYYYYY more than the 3 dozen cookies stated. I doubled the recipe and ended up with 150 cookies rather than the 70-ish I expected. I am not complaining but thought it might be helpful for someone concerned with the batch size.
Anita says
Best freezing tips?
Jessica says
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 as you’d like and enjoy warm cookies!
Abigail Wallinga says
I love mint anything so these cookies were a hit at my house! We even made little ice cream sandwiches with them!
Lisa says
I just tried this recipe tonight, and it’s definitely 5 star worthy. I used to buy pre-made mint chip cookies, but they stopped selling them in the stores. These homemade ones blew them out of the water! I also love the fact that you’re able to modify the types of chocolate you want to use, how much mint extract, and the food coloring etc.
Lillian says
They looked good. They did not even smell good when taking the first dozen out of the oven. The mint taste is almost not even there. Something very artificial about the flavor, and I suspect it’s the pudding mix. Will never make this again. Waste of good butter and other ingredients.
Jessica says
What kind of mint extract did you use?
peggy says
very good cookies!
the first time i made them, they were perfect! second time, the dough started getting too stiff before i could get all the ingredients mixed together. i followed the directions accordingly. so i added a 1/4 cup of water. the cookies are too wet. i let them sit out overnight and they are still to wet.
cannot figure out why the second batch, got too stiff to mix up.
Jessica says
Next time add 2 TBSP milk to stiff dough. I have that issue too with any cookie recipe- I just add milk until they’re perfect! If you added too much milk, add 2 TBSP flour.
Nancy says
Hello! I made a batch of these and they taste delicious 🙂 mine are just a little doughy on the inside – now i’m not much of a Baker so I was just wondering if this was normal or if I maybe just made mine too big?
Jessica says
Personally, they sound wonderful to me- I prefer my cookies to be super soft on the inside. That being said, yes, if you made bigger cookies, increasing the baking time will lessen the doughiness of the inside of the cookie.
Chitra says
Can I use gel food coloring? If yes, what amount? Thank you for the wonderful recipe.
Chitra
Jessica says
Yes, you can! start with a small amount on the tip of a toothpick and add more from there.
Barb C says
I made these and they taste great and I’m not even a mint fan. I didn’t have any mint extract so just used vanilla. I used a combo of Hershey’s mint/chocolate chips, white chips and choc.chips. they were minty and delicious.
Chris says
This cookies are amazing !!!
Linda Kniss says
Do these need refrigerated since sour cream ingredient?
Linda
Jessica says
Nope, no need to refrigerate after they’re baked!
Barb Colgrove says
They do not require refrigeration. They kept pretty well in my cookie jar. I did forget a tin of them in my car that i meant to give to someone. They were there for several winter daeys and held up good cold also.
KD says
These cookies are so yummy. I used vanilla Greek yogurt instead of sour cream and peppermint instead of mint. We put them out in the snow (in a container) to freeze up a little and it was just like eating mint chocolate chip ice cream. 😍
Amy says
Can you make this recipe with almond flour? I can’t eat gluten
Alison says
Amy, I haven’t tried it myself but a lot of people have tried it with our recipes and enjoyed it! Let me know what you think if you do!