Pudding 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
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
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
