MINT CHOCOLATE CHIP COOKIES

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Mint Chocolate Chip Cookies are a delicious and easy dessert featuring pudding mix, mint extract, and tons of chocolate chips. If you love that classic mint chip ice cream flavor, this mint cookie recipe is right up your alley!

This mint chocolate chip cookie recipe is seriously easy and ideal for anyone who adores that mint and chocolate combo. Adding pudding mix gives these mint choco cookies a soft, moist texture that feels special with every bite. It’s the kind of cookie that just melts in your mouth.

I’m a total fan of the chocolate and mint combo, so any excuse to whip up something with those flavors is a win in my book. These sunny green cookies are perfect for so many occasions — think St. Patrick’s Day coming up, or Christmas cookie exchanges where a festive treat always shines. The dough mixes up fast, using everyday ingredients and minimal time. The payoff? A fluffy, flavorful cookie that tastes like mint chip ice cream took a cozy baked form. Plus, the dough actually looks like the real thing — that cool green with chocolate chips scattered throughout — ready for your oven magic.

If you’re a fan of the classic mint-chip ice cream flavor, these Mint Chocolate Chip Pudding Cookies are a must-try. They blend refreshing mint extract, plenty of melty chocolate chips (with optional Andes pieces for even more minty goodness), and a little trick up their sleeve — instant vanilla pudding mix — to make tender, almost cakey cookies that melt in your mouth. Just one droplet of food coloring adds a fun green tint, but feel free to skip that — taste won’t change a bit!

This post covers everything so you can bake with confidence: a simple ingredient list with options to swap pantry staples like plain yogurt for sour cream, easy step-by-step instructions baking at 375°F for about 10 minutes, plus smart tips for super-soft cookies. You’ll get ideas for mix-ins, advice on keeping the Andes pieces visible, adjusting mint strength, and handy storage and make-ahead solutions so you can keep dough or cookies in the freezer ready for when you want them.

Keep reading and you’ll be biting into a batch of light, minty cookies in no time — perfect for holiday cookie swaps, St. Patrick’s Day celebrations, or simply when you’re craving a warm, mint-chocolate treat.

Welcome! If you love that cool mint and chocolate chip combo, these Mint Chocolate Chip Pudding Cookies are for you. They’re a simple, homemade cookie that captures the fresh mint and gooey chocolate you get in mint-chip ice cream. Thanks to mint extract, heaps of chocolate chips (plus optional Andes bits), and a sneaky softener — instant vanilla pudding mix — these cookies turn out tender and wonderfully moist. A drop of green food coloring adds cheer, but it’s totally optional since the flavor shines on its own.

Inside this post, you’ll find easy-to-follow ingredient lists (with handy pantry swaps), step‑by‑step baking directions (baking at 375°F for 10 minutes), answers to common questions, tips for making them extra soft, fun add-ins, plus storage and make-ahead tricks. Whether baking for a cookie exchange or just because, I’m here to guide you every step of the way.

Why You’ll Love Them

These mint chocolate chip cookies come together quickly using everyday ingredients but pack a serious punch of flavor. The instant vanilla pudding mix and sour cream (or plain yogurt) work together for a moist, soft, and tender cookie every time. Mint extract and plenty of chocolate chips bring the classic mint-chip taste you love from ice cream; if you’re craving a chocolate-based version, try our Chocolate Mint Cookies. Plus, just one drop of green food coloring gives them a festive twist, making them perfect for St. Patrick’s Day, Christmas, or anytime you want something fun.

The dough is easy-going, so you can portion it out evenly with a cookie scoop. And bonus: both dough balls and baked cookies freeze really well, letting you prep ahead and bake fresh treats whenever the craving hits.

What You Need

Sugar: 1 cup, to sweeten these cookies just right.
Butter: 1/2 cup (1 stick), softened, adds rich flavor and softness.
Egg: Just 1 egg binds it all together.
Sour cream: 1/2 cup sour cream or plain yogurt, for moist, tender bites.
Vanilla pudding mix: 1 small (3.4 oz) box of instant vanilla pudding mix, the secret to fluffy cookies.
Salt: 1/2 teaspoon to balance all the sweet goodness.
Baking soda: 1/2 teaspoon helps the cookies rise just right.
Flour: 2 cups all-purpose flour, the base of your dough.
Mint extract: 2 teaspoons for that fresh minty flavor.
Food coloring: 1 drop of blue + 8-10 drops green for a fun green cookie (optional).
Chocolate chips: 1 1/2 cups chocolate chips give you that sweet melty chocolate in every bite. I used a mix of 3/4 cup regular chips, 3/4 cup chocolate chunks, and 1/2 cup Andes baking bits for extra minty flair.

Mixing, Shaping, and Baking

Preheat oven to 375°F.
Line a baking sheet with parchment paper or spray with non-stick cooking spray.
Soften butter using the microwave defrost setting in short bursts, testing often to avoid melting.
Beat together the sugar and softened butter in a large bowl until fluffy and light.
Mix in the egg, sour cream (or plain yogurt), and instant vanilla pudding mix, stirring until smooth and combined.
Whisk together the flour, salt, and baking soda in a separate bowl.
Add the dry ingredients to the wet mixture and stir just until combined, avoiding overmixing.
Stir in the mint extract and food coloring until you reach the desired green shade.
Fold in the chocolate chips and chocolate chunks, reserving extra Andes pieces if using.
Portion rounded tablespoon-sized scoops (about a 1 1/2 tablespoon scoop) of dough onto the prepared baking sheet, leaving space between each.
Press reserved Andes pieces onto the top of each dough scoop if you want them to remain visible.
Bake for about 10 minutes, until edges start to turn golden and centers look set but still soft.
Transfer cookies to a wire rack and cool for a few minutes.

Tips for Perfect Texture

To soften butter easily, I use my microwave’s defrost setting. I either leave the butter in its wrapper or, if I need a specific amount, pop that into a microwave-safe bowl. I set the microwave to the lowest defrost setting for 20 seconds, then press it with a rubber scraper. If it’s still firm and doesn’t give when I press, I zap it for another 5-10 seconds—but watch carefully, butter softens fast and can melt!

Here are three kitchen helpers that make my cookie baking foolproof and faster:

First, parchment paper — I always line cookie sheets with it. It fits perfectly on standard cookie sheets and stops cookies from sticking, plus zero mess from spraying with oil.

Second, my trusty KitchenAid mixer. It’s the secret to fluffy cookie dough every time. I attach the cookie paddle, which mixes everything evenly and saves me from arm workout.

Finally, a cookie scoop — total game changer. I used to scoop with spoons, but they never made perfectly sized cookies. A friend introduced me to scoops with specific sizes (like 1/2 tbsp, 1 1/2 tbsp, and 3 tbsp). I use the 1 1/2 tablespoon scoop for these — you’ll get cookies all the same size that bake evenly and look beautiful.

This mint chocolate chip cookie recipe really couldn’t be easier and is perfect for mint and chocolate lovers!

Flavor Swaps and Add-Ins

Andes or mint pieces: Toss in Andes baking bits (like I did) or chopped Andes bars for an extra boost of mint-chocolate flavor. To keep the mint pieces noticeable, add them along with the 1 1/2 cups of chocolate chips.
Change up the chocolate: Switch out the chocolate chips for your favorite kind — dark, semi-sweet, milk, or even white chocolate chips or chunks work great.
Pudding mix variations: Swap vanilla pudding mix for French vanilla or another flavor for subtle richness differences. Chocolate pudding mix will turn your cookies chocolate-flavored.
Sour cream substitute: Plain yogurt works perfectly in place of sour cream, same moisture and texture.
Skip the food coloring: If you prefer a natural look, leave out the food coloring. It won’t affect the delicious mint flavor.
Festive add-ins: Once baked, sprinkle crushed candy canes or peppermint bits on top for a festive crunch.
Gluten-free option: Use a 1:1 gluten-free flour blend instead of all-purpose flour. Textures may vary just a touch.

How to Store and Freeze

These cookies freeze wonderfully! Store baked cookies in an airtight container and freeze them for up to 1 month. Or, shape the cookie dough into tight balls and freeze them spread out on a baking sheet. Once solid, pop them into a freezer bag and keep them frozen up to 1 month. When you want fresh cookies, just bake the frozen dough balls straight from the freezer, adding a minute or two to the baking time. Perfect for busy days or unexpected guests!

Answers to Common Questions

Q: What does the instant pudding mix do in these cookies?
A: It adds moisture and tenderness, giving the cookies a soft, slightly cakey texture. Plus, it adds a subtle base of flavor that complements the mint perfectly.

Q: Can I substitute plain yogurt for the sour cream?
A: Absolutely! Plain yogurt works as a 1:1 swap and will keep your cookies just as moist and tender.

Q: Is the food coloring necessary?
A: No, the food coloring just makes your cookies green for a festive look. Mint flavor comes from the mint extract, so you can skip coloring if you want a natural appearance.

Q: How do I keep Andes mint pieces from melting away completely?
A: Add extra Andes pieces besides the 1 1/2 cups of chocolate chips, use bigger chunks, or gently press a few pieces on top of each dough scoop right before baking. This way, they’ll stay visible and give you more minty bursts.

Q: Can I make these cookies ahead of time or freeze them?
A: Yes! You can freeze the baked cookies in an airtight container for up to a month. Or freeze dough balls on a tray, then transfer to a freezer bag for up to a month. Bake frozen dough balls straight from the freezer, adding a couple minutes to baking as needed.

Q: What’s the easiest way to soften butter?
A: Use the microwave defrost setting for short bursts of 20 seconds and press with a spatula to test. Add 5–10 second bursts as needed, but watch closely to avoid melting.

Q: I want stronger or milder mint flavor; how should I adjust the extract?
A: Start with 1 teaspoon and then add a little at a time. Mint extract is strong, so go slow to avoid overpowering the cookies.

Q: How does cookie size affect baking time?
A: Great question! The 10-minute bake time is for tablespoon-sized cookies. Smaller cookies bake faster; larger ones may need 1–3 minutes longer. Watch for edges setting and centers staying slightly soft.