Introduction

Pudding Mint Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring a hint of refreshing mint and the added softness from instant pudding mix. These cookies are perfect for anyone who loves a chewy texture with bursts of chocolate in every bite.

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, white sugar, and light brown sugar until creamy.
Step 3: Add the egg and vanilla extract to the creamed mixture and mix until combined.
Step 4: Stir in the all-purpose flour, instant vanilla pudding mix, salt, and baking soda using a spatula to avoid over-mixing.
Step 5: Add peppermint extract and the mint green gel food coloring until the desired color is reached.
Step 6: Fold in the chocolate chips and chocolate chunks, reserving a few chunks to place on top of the cookies.
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. Top each cookie with a few reserved chocolate chunks and gently press them in.
Step 8: Refrigerate the raw cookie dough on the baking sheet for 20-30 minutes to chill.
Step 9: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 8-10 minutes, or until the edges are slightly golden.
Step 10: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For a stronger mint flavor, increase the peppermint extract by a few drops but be cautious as it can become overpowering.
If you prefer a chewier cookie, use light brown sugar only or substitute half of the white sugar with brown sugar.
Try swapping the chocolate chips with white chocolate chips for a different flavor contrast.
To make these cookies gluten-free, use a 1:1 gluten-free flour blend as suggested in the ingredients.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm slightly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the instant pudding mix?

The instant pudding mix adds moisture and softness to the cookies, giving them a unique texture. Omitting it may result in a drier cookie, but you can try adding a tablespoon of cornstarch as a substitute to help retain softness.

Is it necessary to chill the cookie dough?

Yes, chilling the dough helps prevent spreading during baking and enhances the flavor and texture. It also makes the cookies thicker and chewier.

Pudding Mint Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 124 reviews

Delight in these Pudding Mint Chocolate Chip Cookies, a unique twist on classic chocolate chip cookies enhanced with instant vanilla pudding for extra softness and peppermint extract for a refreshing minty flavor. Perfectly chewy with bursts of chocolate chips and chunks, these cookies are chilled before baking to lock in their shape and texture.

Author: Lila
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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 it aside to ensure the cookies don’t stick during baking.
Cream the butter and sugars: In a large bowl, use a hand mixer to cream together the cold butter, white sugar, and light brown sugar until the mixture turns creamy and smooth.
Add egg and vanilla: Mix in the room temperature egg and vanilla extract until well combined with the creamed butter and sugars.
Add dry ingredients: Using a spatula, gently stir in the all-purpose flour, instant vanilla pudding mix, salt, and baking soda. Mixing by hand helps prevent overworking the dough and keeps the cookies tender.
Add mint extract and food coloring: Incorporate the peppermint extract and add mint green gel food coloring gradually until the desired minty shade is achieved.
Fold in chocolate: Carefully fold in the chocolate chips and chocolate chunks, reserving a few chocolate chunks to place on top of each cookie before baking.
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. Press a few reserved chocolate chunks gently on top of each cookie ball.
Chill the dough: Refrigerate the raw cookie dough balls for 20 to 30 minutes. This step helps the cookies maintain their shape and develop a better texture during baking.
Bake: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 8 to 10 minutes, or until the edges become slightly golden but the centers remain soft.
Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. Then transfer them to a cooling rack to cool completely before serving.

Notes

Using cold butter and chilling the dough helps cookies hold their shape and develop a chewy texture.
Instant vanilla pudding mix adds moisture and softness to the cookies.
You can substitute gluten-free 1:1 flour for all-purpose flour to make these cookies gluten-free.
If you prefer, use milk or dark chocolate chips and chunks depending on your taste.
The mint green gel food coloring is optional but enhances the festive look of these mint-flavored cookies.
Make sure the egg is at room temperature to blend evenly into the batter.

Keywords: mint chocolate chip cookies, pudding cookies, soft cookies, peppermint cookies, chocolate chip cookies