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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.

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

  1. 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.
  2. 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.
  3. Add egg and vanilla: Mix in the room temperature egg and vanilla extract until well combined with the creamed butter and sugars.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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