Pudding Mint Chocolate Chip Cookies Recipe
Introduction
Pudding Mint Chocolate Chip Cookies are a delightful twist on the classic treat, combining a hint of refreshing mint with rich chocolate chunks. These cookies are soft, flavorful, and perfect for anyone who loves a unique spin on traditional chocolate chip cookies.
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, use a hand mixer to cream together the cold butter, white sugar, and light brown sugar until creamy.
- Step 3: Add the egg and vanilla extract to the butter mixture, then 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 the peppermint extract and mint green gel food coloring until the desired color is reached, then mix gently.
- Step 6: Fold in the chocolate chips and chocolate chunks, reserving a few chocolate chunks to place on top of the cookies before baking.
- Step 7: Using a large cookie scoop or ice cream scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 3 inches apart. Top each cookie with a few chocolate chunks and gently press them in.
- Step 8: Refrigerate the raw cookies for 20–30 minutes to firm up the dough.
- 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 to a wire rack to cool completely.
Tips & Variations
- For a stronger mint flavor, increase the peppermint extract slightly but be careful not to overpower the cookie.
- Swap the chocolate chips and chunks for dark chocolate only if you prefer a richer taste.
- If you want softer cookies, slightly underbake them and let them cool completely on the baking sheet.
- Use gluten-free 1:1 flour to make these cookies gluten-free without adjusting the recipe.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. Reheat slightly in the microwave or enjoy them cold straight from the freezer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I omit the food coloring?
Yes, the mint green gel food coloring is optional and only affects the appearance, not the flavor. Your cookies will still taste delicious without it.
Can I use regular pudding instead of instant pudding mix?
This recipe requires instant pudding mix to help create the cookie’s soft texture and structure. Regular pudding won’t provide the same results.
PrintPudding Mint Chocolate Chip Cookies Recipe
These Pudding Mint Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring instant vanilla pudding and refreshing peppermint extract for a soft, chewy texture and a cool minty flavor. Perfectly balanced with chocolate chips and chunks, these cookies offer a fun and flavorful treat that’s ideal for holidays or any time you crave something sweet with a minty kick.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
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
Additional Ingredients
- 3 drops mint green gel food coloring (optional)
- 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 aside to prevent the cookies from sticking during baking.
- Cream the butter: In a large bowl, use a hand mixer to cream together the cold unsalted butter with white and light brown sugars until the mixture is smooth, fluffy, and creamy.
- Add egg and vanilla: Add the room temperature egg and vanilla extract to the creamed butter and sugars, mixing until fully combined and smooth.
- Add dry ingredients: Stir in the all-purpose flour, instant vanilla pudding mix, salt, and baking soda using a spatula, mixing gently to avoid overworking the dough, which could make the cookies tough.
- Add mint and coloring: Incorporate the peppermint extract and, if desired, add the mint green gel food coloring until you achieve the preferred hue for a festive look.
- Fold in chocolate: Gently fold in the chocolate chips and chunks, reserving a few chocolate chunks to place on top of each cookie for a decorative touch.
- Make cookie balls: Use a large cookie scoop or ice cream scoop to drop spoonfuls of dough onto the prepared cookie sheet, spacing them about 3 inches apart. Press leftover chocolate chunks gently onto the top of each cookie dough ball.
- Chill: Refrigerate the cookie dough on the baking sheet for 20-30 minutes to help the cookies maintain their shape while baking and to enhance flavors.
- Bake: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 8-10 minutes until the edges are lightly golden but the centers remain soft.
- Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy once cooled or slightly warm.
Notes
- Using cold butter helps create a thicker cookie with a soft interior.
- Chilling the dough prevents spreading and helps develop the texture.
- The instant pudding mix adds moisture and softness to the cookies, making them extra tender.
- Mint green gel food coloring is optional and purely for visual effect.
- Room temperature egg helps better incorporate into the dough.
- Feel free to substitute chocolate chips with your preferred chocolate or nuts for variation.
- To make these gluten-free, use a 1:1 gluten-free flour blend as indicated.
Keywords: pudding mint chocolate chip cookies, mint cookies, chocolate chip cookies, instant pudding cookies, soft cookies, holiday cookies
