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!
Carrie says
The cookies wouldn’t spread, and the taste was just okay. Maybe need a lower cooking temperature because the cookie tops were brown before 10 minutes. I don’t know what would “fix” this, but other recipes I have followed with pudding mix turn out well so maybe I would just add mint extract to one of those.
Stephanie says
These came out beautifully for us. My 4 year old and I had a blast making and eating them. Delicious recipe, thanks!!
Colleen Pomeroy says
Where do you buy a small box of pudding that is 3.4 oz.? The pudding in my store is only .8 oz. The large box is 1.5 oz.
Jessica says
Are you looking at sugar free pudding? The size I used is a standard sized small box.
Lexie says
I know this sounds crazy, but could I make these without the mint?
Jessica says
Absolutely!
Zulaikha says
Please guide me what should I use instead of instant vanilla pudding mix
Nellie says
You can just leave it out if you don’t have any – pudding just makes the cookies a bit thicker and softer!
Cynthia says
Just a suggestion with regards to the pudding mix: you could edit the recipe to add a DIY version, and I found one here if interested:
https://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/
Hope this helps!
Nicole says
DIY pudding mix sounds great but has been untested with this recipe to see if it actually works well or not. If a reader would like to try it out and report back letting us know if it worked or not, I’m sure it could be of great use to somebody out there 🙂 Thanks for sharing the suggestion
Kelsey says
These are amazing! My daughter is really on a mint kick and wanted to make mint cookies. We followed the recipe but made bigger cookies instead of small ones and baked at a lower temp (tried the one on recipe but my cookies browned quickly). Turned out SO soft and chewy and yummy. Awesome recipe, thank you!!
Jessica says
So glad to hear Kelsey!
Crystal says
So so good! Great minty flavour and super soft and chewy because of the pudding mix.
EmilyF says
Good recipe but we made some changes. Reduced the amount of flour, to a 1 1/3 cup. Reduced the oven temp to 345, baked for 12-13 minutes. Diced Andes mints were a must! Added much flavor. Also used dark chocolate chips, too
Arielle Beauduy says
I am a little disappointed I got all the ingredients that were listed on the ingredient list- it listed chocolate chip on the ingredients but on the baking instructions it said Andes baking chips…..I wish it had made that clear prior 🙁
Jessica says
they’re optional!
Sue says
I made these and they came out beautifully! They look like minty chocolate chip ice cream scoops. They didn’t flatten at all. I didn’t have vanilla pudding but had pistachio instead! It didn’t change the taste but added to the color lol
Very simple and easy to make with all the tips that you gave and I just happen to have to make life easier!
Annette says
Jessica and Nellie, I discovered this recipe two years ago and these cookies have become a Christmas time family & friends favorite treat!
I follow your recipe exactly (minus the Andes mints) and they turn out perfectly every time.
Thank you so much for sharing this mint-chocolate delight! Merry Christmas!🎄
Nellie says
I’m so glad you love them as much as we do! Have a wonderful holiday season!
Michael Kashuba says
How minty are these because I’m a huge fan and I’m going to attempt to make them. If the 2 drops is only semi minty I may add a 3tsp or even 4 idk loll
Jessica says
If you use mint essential oil, just add the 2 drops because it’s STRONG! I’m a big fan of tasting the cookie dough. Add more if you want, knowing that some of the mintiness calms down after baking.
Robin Cross says
These are my family’s favorite cookie!!!
Angelina says
I just made these and I love them!! Instead of using the mint extract, I just used mint chocolate chips and they turned out wonderful!!
Amber says
Can I use a 5.1 oz box of pudding instead of the 3.4 oz? Would I need to change anything else in the recipe. I’m trying to avoid having to go to the store. 🙂
Nellie says
You can definitely use the larger box….just don’t use the entire thing (use about 75% of it), and it should work perfectly!
Melanie says
I omitted the food coloring. My friends and I enjoyed these!
Brittany Wetzel says
This is my ultimate favorite cookie! So soft! I do add a little more mint extract because I like mint to the extreme. Amazing recipe!
Darth Vin-Ushka says
I do Star Wars volunteering, and I always bake a bunch of cookies to bring to events. (If we’re gonna tell people to come to the Dark Side because we have cookies, we’d better make sure that we have cookies, and that they’re good!) These are by far the most requested and have been dubbed “The Diet-Breaker.” (Or “The Jedi-turner.”) If I ask for flavor suggestions from the other volunteers, it’s usually “Make those mint ones!!!” And it’s hot over here, so they’re great for summer as well as for Christmas. I’ve been making these for several years now–finally realized that I should go find the place I got ’em from again and leave a review! There are never leftovers. NEVER.
Someone mentioned that theirs don’t really spread much–mine don’t either, but that’s one of the things I like about them. I just use a cookie scoop and flatten them out a bit with the palm of my hand, and the minimal spreading makes it easy to crank out a quadruple batch in one sitting. Sometimes I need to adjust the rack height in my oven to keep the tops or bottoms from burning, but that’s my bad, not the recipe.
Alison says
This is fantastic, thank you so much for sharing! I hope you continue to enjoy these!
Lindsay says
These are VERY minty – I used 1.5tsp mint extract, 1/2 bag of dark chocolate chunks and 1/2 bag of Andes mint chips and they’re good. Melty chocolate, chewy and soft with a little crunch on the edges – but I would definitely only use 1tsp mint when I make them again. It might be a taste preference though!
Nicole says
We love the minty flavor in these cookies and find it really refreshing, but taste preferences do vary from one person to another so I’m glad you’re willing to give these cookies another shot with a little less mint extract next time.
Brady Berryhill says
Do I make the pudding like normal and add it to the cookies? Or do I just pour the mix packet in with everything else?
Alison says
Just pour the mix packet in!
Laura Elisabeth White says
The first time I made;these cookies they were gone in minutes everyone loved them I’m so glad I have found this recipe t&and you for sharing
Alison says
Thanks so much Laura!
Jenn says
This cookie base is now my go to!! I used butterscotch pudding and chips and extract and omg so amazing. BTW if anyone has an egg allergy you can sub an egg for 2 tbsp oil 1 tbsp water. That is how I make these now!
Nicole says
YAY! So Glad you liked this recipe! Those sound like wonderful sugestions.
Jordan says
Not the worst, definitely not the best. I’ve made other chocolate chip cookies with pudding in them before. They tasted a lot better than these cookies and they spread, which these didn’t. I had to flatten them down before baking. The flavor is just OK and there’s a strong sour cream taste versus the usual butter taste. Next time I’ll just use a different recipe and add mint.
Nicole says
I’m sorry to hear that this recipe didn’t meet your expectations. I’m not sure what might have happened :/