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Pudding Mint Chocolate Chip Cookies Recipe

★★★★★

4.9 from 100 reviews
  • Author: Harper
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

Delight in these soft and chewy Pudding Mint Chocolate Chip Cookies, perfectly balanced with a refreshing hint of mint and rich chocolate chunks. Enhanced with instant vanilla pudding mix for extra moistness and a tender crumb, these cookies are a crowd-pleaser ideal for any occasion.

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

  • 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

  1. Prep the cookie sheet: Cover a large cookie sheet with parchment paper and set aside to prepare for baking.
  2. Cream the butter: In a large bowl, use a hand mixer to cream together the cold unsalted butter, white sugar, and light brown sugar until the mixture is smooth and creamy.
  3. Add egg and vanilla: Beat in the room temperature egg and vanilla extract until fully combined and smooth.
  4. Add dry ingredients: Using a spatula to avoid over-mixing, gently stir in the all-purpose flour, instant vanilla pudding mix, salt, and baking soda until just combined.
  5. Add food coloring and peppermint extract: Incorporate the peppermint extract and mint green gel food coloring (if using), mixing until the desired minty green color is achieved.
  6. Fold in chocolate: Carefully fold in the chocolate chips and chocolate chunks, reserving a few chunks to place on top of the cookie dough balls before baking.
  7. Make cookie balls: Use a large cookie scoop or ice cream scoop to drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 3 inches apart. Top each dough ball with a few chocolate chunks and gently press them in.
  8. Chill the dough: Refrigerate the raw cookie dough on the baking sheet for 20-30 minutes to firm up the dough for better shape retention during baking.
  9. Bake the cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 8-10 minutes or until the edges are slightly golden but the centers remain soft.
  10. Cool and serve: Remove the cookies from the oven and let cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely. Serve and enjoy!

Notes

  • Using cold butter helps achieve a thicker, chewier cookie texture.
  • Refrigerating the dough before baking prevents cookies from spreading too much.
  • Feel free to substitute with gluten-free flour for a gluten-free version.
  • Adjust the amount of peppermint extract according to taste to avoid overpowering the mint flavor.
  • Chocolate chips and chunks can be mixed varieties of milk or dark chocolate based on preference.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mint chocolate chip cookies, pudding cookies, chocolate chunk cookies, soft cookies, mint extract cookies, homemade cookies

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