Mint Chocolate Chip Cookies
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!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Cookies, Dessert
Cuisine: American
Keyword: mint chocolate chip cookies
Servings: 36 cookies
Calories: 126kcal
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!
These cookies stay fresh for 3–4 days at room temp or up to a week in the fridge (best served at room temperature).
You can also freeze baked cookies or dough balls for up to 1 month—perfect for baking fresh cookies anytime!
Calories: 126kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 93mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg