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!
Nicholas Boldt says
Really good. I used half chocolate, half vanilla pudding mix, with maybe 5 tbs of mint extract.
Carly says
Does 5 tbs mean tablespoons? That seems like a lot of extra mint extra compared to the 2 tsp that the recipe calls for.
Jessica says
I’m confused- where do you see 5 tbs?? It’s 2 teaspoons mint extract.
Carly says
It’s in the comment by Nicholas Boldt said – which is who I was replying to.
ChristinaW says
Made 12 dozen of these for a weekend dog agility trial…they disappeared practically as fast as I could put them out. The 12 dozen was supposed to last three days, but I used them up in two and had to go home the second night and make another 9 dozen!! (And brought copies of the recipe to share). I followed the recipe exactly, including the 1.5 cups of chocolate chips and added 1/2 cup of chopped up Andes Candies. Highly recommend!
Alison says
Christina, I’m so glad this was a success for you!
ST says
I was so excited to make these since I love chocolate and mint…but the 2 tsp of mint extract was WAY WAY too much! Maybe the extract I used is stronger than most, not sure, but it left a very unpleasant after taste. Wished I would have tried the recipe first before taking them to a big get together…
Jessica says
I tested it with 3 different types of mint! I’m sorry yours was too strong. : (
Alicia says
Did you happen to test peppermint extract? That’s the only mint extract I have and was hoping to make these tonight!
Nellie says
You can use peppermint extract, but they will have a very different flavor than if you use mint extract. Just a matter of preference!
Susie says
I could have used more mint extract but I did throw the whole bag of mint baking bits in and loved it! Not too strong for me, I like to taste the mint!
Robin says
I made these and they are absolutely amazing. Thank you for the great recipe
Alison says
Thanks so much Robin, Enjoy!
Joan Belsky says
I, too, followed the recipe to a tea – wound up with “haystacks, as well. After first sheet of cookies – I added 2 tbsp. milk as you suggested. They still didn’t flatten out to look like yours in the pictures. So could you please give us all of your secrets, so ours will look like your pictures. Ten minutes is too long to bake because they start to brown at eight minutes. Or 375 degrees is too high. I used cookie scoop one and a half tbsp. Sorry, I don’t think I can trust your recipes to turn out as shown.
Jessica says
Add milk as needed! It’s incredibly difficult to mimic every single household that could possibly want to make a recipe. I add milk to cookie recipes all the time- because I live in a dry state. Adjust as needed!
Jerilyn Ediger says
I am working on it now but having some trouble getting everything mixed. It is very dry and stiff. Wondering if I was supposed to mix the milk with the pudding powder as a regular pudding before I added it to the other ingredients.?????
Jessica says
I tend to add milk to most cookie recipes whether it calls for it or not, just to get the right consistency! There are so many factors that contribute- add 1-2 TBSP and go from there!
Hannah Sutherland says
I just made these cookies but changed them to be lemon, white chocolate chip… I kept the same measurements for the ingredients.
They came out great!! Thanks.
Nellie says
What a great idea! Glad you enjoyed them!
Dianne says
I agree with other reviews. The dough was very stiff. I think I would have added more yogurt. My didn’t flatten either. The food coloring did nothing to turn the dough green. Taste was good.
Jessica says
Try adding some milk to the cookie dough. Cookie recipes can be affected by weather- I almost always have to add more milk!
Janelle says
Is the butter salted or unsalted?
Alison says
I use salted butter but I recommend using what you have on hand!
Jason says
These are seriously the best cookies I’ve ever made. I made it per the recipe the first time and my wife absolutely loved them. The second time I subbed half the sugar for brown sugar, added a little vanilla and omitted the mint. The third time I used chocolate pudding mix and peanut butter chips, omitting the mint. We destroyed each batch. This one is a keeper!
Alison says
Jason, I love the personal touches you made to them! Glad you all enjoyed these!
Shannon says
Dough was too stiff…need more wet ingredients
Aussie eating cookies says
Yo, mate, I came in to say green is my favourite, it’s the color of that ice cream I had. And cookies made in this way add an unusual spin to cookie dough. Unlike biscuits you don’t keep them in the oven so long, cookies were meant to be soft and chewy. I remember my last time eating cookies, those white chocolate macadamia cookies that Subway makes, my personal favorite is those cookies with brightly colored chocolate buttons, when Americans now make cookies like scones, and thus it’s a bit different from the standard cookies.
Jessica says
So glad you enjoyed them mate! 😉
Industries says
I loved this recipe, I added a little oat milk to moisten up the dough and used peppermint extract (maybe about 1.5 tsp or less) and these were AMAZING!! Cant wait to try variations of these
Lisa says
I didn’t have any vanilla pudding so I substituted with pistachio pudding it was amazing and because it is green I didn’t need the food colouring!
Jessica says
So glad it worked out well! YUM.
Jolie T. Melendez says
I’ve been looking for a chocolate chip cookie recipe for a very long time. I’ve tried the Nestle Tollhouse recipe and have been adjusting it for a long time.
The Mint Chocolate ones are a hit & I use this same recipe for regular chocolate chip cookies too. I just leave out the food coloring and mint, then replace the vanilla pudding with French Vanilla pudding.
I made them for Christmas 2019 and cannot tell you how many batches I’ve made since then.
From someone who cannot cook or bake, I truly thank you for this recipe!
Nellie says
So glad you’ve enjoyed this recipe. It’s so great to have a go-to cookie recipe that works every time!
Farrah says
I made the recipe as written, despite having seen that many people remarked that the dough “didn’t flatten.” It is true. I believe the dry ingredients were too much for the liquids. In a traditional chocolate chip cookie recipe, there are two sticks of butter plus two eggs. However this recipe called for only 1 stick of butter and 1 egg, but had the standard 2 cups of flour PLUS the pudding mix. It resulted in a very thick batter, with the consistency of play dough. As a result, the cookies didn’t flatten, which also resulted in the bottom cooking quickly and browning, and they tasted very “dry.” If I were going to make this again, I don’t think I would just “add a tablespoon of milk,” I think I would add more butter to make them more creamy. I also think it only needs 1 tsp of mint extract. While they tasted pretty good, I don’t think I will make them again.
Sheri says
I would use a combination of dark chocolate chops, milk chocolate chops and Andries candies
Colleen says
They were very good! Not overly minty…my boys loved them.
marilyn Plitz says
I DID make your cookies and they LOOKED exactly like yours. Perhaps some are not creaming the batter long enough. I do it for at least 3 minutes. My mint was way too strong, so I insisted I would not need a breath mint ever again..but, it was peppermint. I will adjust that in the future. It was also in the cupboard a while and could have concentrated.(My mistake, not yours). These will still be consumed and I will be ‘very kissable’. Thank you!