Description
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.
Notes
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.