MINT CHOCOLATE CHIP COOKIES

If you love bakery-style cookies that stay soft, chewy, and full of rich chocolate flavor, these Mint Chocolate Chip Pudding Cookies are the perfect treat. Made with instant vanilla pudding mix for a tender texture, flavored with cool mint extract, and dotted with plenty of chocolate chips, these cookies deliver a delicious balance of refreshing mint and creamy sweetness. The vibrant green coloring makes them fun for holidays, parties, or any day you want a standout dessert. This SEO-optimized article covers everything you need to know to make them perfectly every time.

Ingredients

• 1 cup sugar
• ½ cup softened butter (1 stick)
• 1 egg
• ½ cup sour cream
• 1 box (3.4 oz) instant vanilla pudding mix
• ½ tsp salt
• ½ tsp baking soda
• 2 cups all-purpose flour
• 2 tsp mint extract
• 1 drop blue food coloring + 7–10 drops green food coloring
• 1 ½ cups chocolate chips (any combination of chunks, chips, or Andes mint baking bits)

Instructions

Prep
• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.

Make the cookie dough
• Cream together the sugar and butter in a large bowl until light and fluffy.
• Add the egg, sour cream, and dry pudding mix and mix until combined.
• In a small separate bowl, whisk together the flour, salt, and baking soda.
• Stir the dry ingredients into the butter and pudding mixture until a soft dough forms.
• Mix in the mint extract and food coloring until you achieve your preferred shade of green.
• Fold in the chocolate chips. If using Andes mint baking pieces, add them in addition to the 1½ cups chocolate chips, as they melt into the dough.

Bake
• Drop dough by rounded tablespoonfuls onto the prepared baking sheet.
• Bake for 10 minutes or until edges are set.
• Transfer the cookies to a cooling rack and let them cool slightly before serving.

Serving and Storage Tips

Serving Tips
• Serve the cookies slightly warm for a soft, melty texture.
• Pair with a glass of cold milk or hot cocoa for a comforting treat.
• Add extra chocolate chips on top of each dough ball before baking for a bakery-style look.
• Chill the dough for 30 minutes before baking for thicker cookies.

Storage Tips
• Store cooled cookies in an airtight container at room temperature for up to 4 days.
• Add a slice of bread to the container to keep cookies soft longer.
• Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
• Freeze cookie dough balls on a baking sheet, transfer to a freezer bag, and bake straight from frozen, adding 1–2 minutes to the baking time.

Variations

1. Double Chocolate Mint Cookies
   Replace ½ cup of flour with ½ cup cocoa powder for rich, chocolatey mint cookies.
2. Mint Oreo Crunch Cookies
   Fold in 1 cup crushed mint Oreos along with the chocolate chips.
3. White Chocolate Mint Cookies
   Swap all or half of the chocolate chips for white chocolate chips for a sweeter flavor contrast.
4. Peppermint Bark Cookies
   Add chopped peppermint bark and reduce mint extract to 1 tsp for a softer mint profile.
5. Thin Mint Inspired Cookies
   Use dark chocolate chips and reduce food coloring to keep them pale but flavorful like the classic cookie.
6. Mint Marshmallow Cookies
   Fold in 1 cup mini marshmallows for gooey, soft pockets throughout.
7. Mint Chip Cookie Bars
   Press the dough into a 9×13 pan and bake for 18–22 minutes for easy cookie bars.
8. Holiday Mint Sprinkle Cookies
   Roll dough balls in red and green sprinkles before baking.
9. Chocolate Mint Chunk Cookies
   Use only chocolate chunks for extra melty, bakery-style cookies.
10. Andes Mint Explosion Cookies
    Add 1 cup Andes mint pieces plus the regular chocolate chips for bold mint richness.
11. Mint Pistachio Cookies
    Add ¾ cup chopped pistachios for crunch and a complementary nutty flavor.
12. Mocha Mint Cookies
    Add 1 tbsp instant espresso powder to the dough for a coffee-infused mint cookie.
13. Gluten-Free Mint Cookies
    Replace the flour with a 1:1 gluten-free baking flour blend.
14. Sugar-Free Mint Chocolate Chip Cookies
    Use monk fruit sweetener and sugar-free pudding mix, plus sugar-free chocolate chips.
15. Extra Soft Bakery-Style Cookies
    Increase sour cream to ¾ cup and chill dough longer for ultra-soft cookies.

FAQs

1. Can I use vanilla extract instead of mint extract?
   Yes, but the cookies will lose their signature mint flavor.
2. Can I make these cookies without food coloring?
   Absolutely. The cookies will be pale but taste the same.
3. Why add pudding mix?
   The pudding mix keeps the cookies soft, chewy, and moist.
4. Can I use homemade pudding mix?
   Yes, as long as it’s the dry powdered form.
5. Can I freeze the dough?
   Yes—freeze pre-portioned dough balls for easy future baking.
6. Why did my cookies spread too much?
   The butter may have been too soft; chilling the dough helps.
7. Can I make these cookies smaller or larger?
   Yes—adjust baking time accordingly (smaller: -2 minutes, larger: +2–3 minutes).
8. Can I use Greek yogurt instead of sour cream?
   Yes, full-fat Greek yogurt works well.
9. Can I bake these on a silicone mat?
   Yes, both silicone mats and parchment work great.
10. How do I make the mint flavor stronger?
    Add an extra ½–1 tsp mint extract or fold in Andes mint pieces.

These Mint Chocolate Chip Pudding Cookies are a perfect blend of soft texture, refreshing mint flavor, and plenty of chocolate in every bite. The pudding mix keeps the cookies moist, while the sour cream adds richness and balance. Whether you’re baking for a holiday, a special event, or simply to satisfy a craving, these cookies come out consistently delicious and eye-catching. Enjoy them warm, store extras in an airtight container, and watch how quickly they disappear.

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