Introduction

These Pudding Mint Chocolate Chip Cookies offer a delightful twist on a classic favorite. With a hint of refreshing mint and rich chocolate chunks, they are soft, chewy, and perfect for satisfying your sweet cravings.

Pudding Mint Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter (cold)
1/4 cup white sugar
1/2 cup light brown sugar
1 egg (room temperature)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (or gluten-free 1:1 flour)
3.4 oz box instant vanilla pudding mix
1/4 teaspoon salt
1/2 teaspoon baking soda
3 drops mint green gel food coloring (optional)
1 drop peppermint extract
1/2 cup chocolate chips (milk or dark chocolate)
1/2 cup chocolate chunks (milk or dark chocolate)

Instructions

Step 1: Cover a large cookie sheet with parchment paper and set aside.
Step 2: In a large bowl, using a hand mixer, cream together the cold butter and both sugars until smooth and creamy.
Step 3: Add the egg and vanilla extract, then mix until fully combined.
Step 4: Using a spatula, gently fold in the flour, dry pudding mix, salt, and baking soda until just combined to avoid over-mixing.
Step 5: Add peppermint extract and mint green food coloring (if using), mixing until the desired color is reached.
Step 6: Fold in chocolate chips and chocolate chunks, reserving some chunks to place on top of the cookies later.
Step 7: Use a large cookie scoop or ice cream scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 3 inches apart. Press a few leftover chocolate chunks gently onto the top of each cookie.
Step 8: Refrigerate the cookie dough on the baking sheet for 20 to 30 minutes to chill.
Step 9: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 8 to 10 minutes, or until the edges turn slightly golden.
Step 10: Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

For a stronger mint flavor, add an extra drop of peppermint extract, but begin with small amounts to avoid overpowering the cookies.
Try using dark chocolate chips for a richer taste or white chocolate for a sweeter contrast.
If you prefer softer cookies, reduce the baking time by a minute or two.
To make these cookies gluten-free, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in the microwave for 10-15 seconds to restore soft texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the pudding mix?

The instant vanilla pudding mix helps keep the cookies soft and adds subtle sweetness. Omitting it may result in a different texture, so it’s best to include it for the intended chewiness.

What if I don’t have green food coloring?

Green food coloring is optional and mainly for visual appeal. The cookies will still taste great without it if you prefer a natural look.

Pudding Mint Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.4 from 69 reviews

Delight in these soft and flavorful Pudding Mint Chocolate Chip Cookies, combining the creamy texture of instant vanilla pudding with refreshing mint and rich chocolate chips and chunks. Perfectly chilled before baking, these cookies offer a tender bite with a hint of peppermint and a colorful twist from mint green gel food coloring.

Author: Lena
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter (cold)
1/4 cup white sugar
1/2 cup light brown sugar
1 egg (room temperature)
1 teaspoon vanilla extract
1 drop peppermint extract
3 drops mint green gel food coloring (optional)

Dry Ingredients

1 3/4 cups all-purpose flour (or gluten-free 1:1 flour)
3.4 oz box instant vanilla pudding mix
1/4 teaspoon salt
1/2 teaspoon baking soda

Add-ins

1/2 cup chocolate chips (milk or dark chocolate)
1/2 cup chocolate chunks (milk or dark chocolate)

Instructions

Prep the cookie sheet: Cover a large cookie sheet with parchment paper and set aside to prevent the cookies from sticking during baking.
Cream the butter and sugars: In a large bowl, use a hand mixer to cream together the cold unsalted butter, white sugar, and light brown sugar until the mixture is smooth and creamy, ensuring even distribution of sweetness and fat.
Add egg and vanilla: Incorporate the room temperature egg and vanilla extract into the creamed mixture, mixing until fully combined for a uniform batter.
Add dry ingredients: Gently stir in the all-purpose flour, instant vanilla pudding mix, salt, and baking soda using a spatula to avoid over-mixing, which can lead to tough cookies.
Add food coloring and mint extract: Blend in the peppermint extract and mint green gel food coloring gradually until the dough reaches the desired minty color and flavor.
Fold in chocolates: Carefully fold the chocolate chips and chunks into the dough, reserving a few chocolate chunks to press on top of the cookies for a decorative and delicious finish.
Make cookie balls: Using a large cookie scoop or ice cream scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 3 inches apart. Top each mound with the reserved chocolate chunks, pressing gently so they stick.
Chill the dough: Refrigerate the raw cookie dough on the baking sheet for 20-30 minutes to help the cookies hold their shape and enhance texture.
Bake the cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 8-10 minutes or until the edges are slightly golden, indicating perfect doneness without overbaking.
Cool before serving: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes to set. Transfer them to a wire rack to cool completely before serving to enjoy optimum texture and flavor.

Notes

Cold butter helps create a thicker dough that yields soft, chewy cookies.
Refrigerating the dough is crucial for preventing cookies from spreading too much during baking.
Using instant vanilla pudding mix adds moisture and a tender crumb.
You can substitute gluten-free 1:1 flour to make these cookies gluten-free.
The mint green gel food coloring is optional but adds a festive touch perfect for holidays.
Use either milk or dark chocolate chips and chunks depending on your preference.

Keywords: mint chocolate chip cookies, pudding cookies, soft cookies, mint cookies, chocolate chunk cookies, easy cookie recipe, dessert