Pudding Mint Chocolate Chip Cookies Recipe
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.
- 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
