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Mint Chocolate Chip Cookies Recipe

★★★★★

4.6 from 57 reviews
  • Author: Marina
  • Total Time: 25 minutes
  • Yield: Approximately 24 cookies 1x

Description

These Mint Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, infused with mint extract and a hint of color for festive appeal. Made with instant vanilla pudding mix for moist, tender texture and loaded with a combination of chocolate chips and optionally Andes mint baking bits, these cookies deliver a perfect balance of mint and chocolate flavors. Ideal for fans of mint chip ice cream, they bake quickly and are perfect fresh and warm.

Ingredients

Scale

Dry Ingredients

  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda

Wet Ingredients

  • 1 cup sugar
  • ½ cup butter, softened (1 stick)
  • 1 egg
  • ½ cup sour cream
  • 2 tsp mint extract

Coloring and Chocolate

  • 1 drop blue food coloring + 7–10 drops green food coloring
  • 1 ½ cups chocolate chips (e.g., ¾ cup chocolate chunks, ¾ cup regular chocolate chips)
  • Optional: ½ cup Andes mint baking bits for added mint flavor

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or spraying it with non-stick cooking spray and set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, indicating that air has been incorporated for a tender cookie texture.
  3. Add Wet Ingredients: Beat in the egg and sour cream to the creamed mixture, then stir in the instant vanilla pudding mix until fully combined.
  4. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, salt, and baking soda.
  5. Mix Dry into Wet Ingredients: Gradually fold the dry ingredients into the wet mixture and stir until just combined to form the cookie dough.
  6. Add Flavor and Color: Mix in the mint extract and food coloring drops until the dough reaches your desired shade of green.
  7. Add Chocolate Chips: Stir in the chocolate chips and, if using, the Andes mint baking bits for extra minty bursts in the cookies.
  8. Scoop Cookies: Using a cookie scoop or rounded tablespoon, drop dough portions onto the prepared baking sheet, spacing them evenly to allow for spreading.
  9. Bake: Bake the cookies in the preheated oven for about 10 minutes, or until the edges begin to set and the centers look just set but still soft.
  10. Cool and Serve: Remove the cookies from the oven and transfer them to a cooling rack. Serve warm for the best flavor and texture experience.

Notes

  • These cookies freeze well. You can freeze baked cookies in an airtight container for up to 1 month or freeze dough balls on a sheet then store in a freezer bag for later baking.
  • Use salted or unsalted butter as per your preference; both work well.
  • If your dough is too thick to spread, add up to 2 tablespoons of milk to loosen it slightly.
  • The food coloring is important for the classic mint green look; use gel or liquid food coloring specifically for vibrant results.
  • Variations in chocolate can be made by using different chocolate chips or adding white chocolate chips or other mix-ins.
  • For best results, use a cookie scoop to achieve uniform cookie sizes and shapes.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mint chocolate chip cookies, pudding cookies, chocolate chip cookies, mint cookies, easy cookie recipe, festive cookies

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Find it online: https://marinamontclair.com/mint-chocolate-chip-cookies-recipe/