Name: Pudding Mint Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
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; 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); 1/2 cup chocolate chips (milk or dark chocolate); 1/2 cup chocolate chunks (milk or dark chocolate)

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, mixing until fully combined.

Step 4: Stir in the flour, instant vanilla pudding mix, salt, and baking soda using a spatula, mixing just until combined to avoid over-mixing.

Step 5: Add peppermint extract and mint green gel food coloring, mixing until you reach your desired color.

Step 6: Fold in the chocolate chips and chocolate chunks, reserving a few chunks to place on top of the cookies.

Step 7: Using a large cookie scoop or ice cream scoop, 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 cookies for 20–30 minutes to help them set.

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 from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

For a stronger mint flavor, increase the peppermint extract to 2 drops, but be careful not to overpower the chocolate.

If you prefer a softer cookie, slightly underbake by reducing baking time by 1 minute.

Use dark chocolate chips and chunks for a richer, more intense chocolate taste.

Adding chopped nuts like pecans or walnuts can provide a nice crunch and complement the flavors.

Omitting the food coloring still yields delicious cookies with a natural look.

FAQs

Can I use regular chocolate chips instead of chunks?

Yes, regular chocolate chips work perfectly. Using both chips and chunks adds texture variety, but chips alone will still yield delicious cookies.

Is it necessary to chill the dough before baking?

Chilling the dough helps prevent spreading and results in thicker, chewier cookies. Although you can bake immediately, chilling is recommended for best texture.