Introduction

These Mint Chocolate Chip Cookies are a refreshing twist on a classic favorite. Soft, flavorful, and studded with chocolate chips, they bring a cool minty taste perfect for any occasion. Easy to make, they’re sure to become a new family favorite.

A white plate holds two thick, soft-looking green cookies with rough, slightly cracked surfaces. The top cookie is broken in half, revealing gooey, melted dark brown chocolate filling flowing out from inside, with more melted chocolate spread on top of both cookies. The plate is placed on a dark gray cloth over a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sugar
½ cup butter, softened (1 stick)
1 egg
½ cup sour cream
1 box (3.4 oz) instant vanilla pudding mix
½ teaspoon salt
½ teaspoon baking soda
2 cups all-purpose flour
2 teaspoons mint extract
1 drop blue food coloring + 7-10 drops green food coloring
1 ½ cups chocolate chips (any combination of regular chips, chunks, and Andes mint baking bits)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it with non-stick cooking spray, then set aside.
Step 2: In a large bowl, cream together the sugar and softened butter until the mixture is light and fluffy.
Step 3: Add the egg, sour cream, and the vanilla pudding mix to the butter and sugar. Stir well to combine all ingredients evenly.
Step 4: In a separate bowl, whisk together the flour, salt, and baking soda.
Step 5: Gradually incorporate the flour mixture into the wet ingredients, stirring until fully combined.
Step 6: Add the mint extract and food coloring drops to the dough, mixing until you achieve a nice minty flavor and desired color.
Step 7: Fold in the chocolate chips and any other chocolate pieces you’re using, such as Andes mint bits.
Step 8: Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them evenly.
Step 9: Bake for 10 minutes, until the cookies are set but still soft in the center.
Step 10: Remove the cookies from the oven and transfer them to a cooling rack. Serve fresh and warm for the best experience.

Tips & Variations

For extra flavor, try adding a pinch of peppermint flakes or swapping the vanilla pudding mix for chocolate pudding.
If you prefer a more intense mint flavor, increase the mint extract by ½ teaspoon carefully.
Use a mix of chocolate chips and chunks along with Andes mint baking bits for added texture and taste.
Adjust food coloring gradually to get your preferred shade of mint green without overpowering the flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container which helps maintain moisture. You can warm them slightly in the microwave for about 10 seconds before serving to enjoy a fresh-baked feel.

How to Serve

This image shows several bright green cookies with large, uneven dark chocolate chunks embedded on the surface. The cookies have a slightly soft and chewy texture with some cracks, and the chocolate pieces vary in size and shape, adding contrast. The cookies are placed directly on a white marbled textured surface with small crumbs scattered around them, giving a fresh, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular extract if I don’t have mint extract?

You can substitute with vanilla or peppermint extract, but mint extract provides the distinctive cool flavor that makes these cookies special. Peppermint is a closer alternative if you prefer.

What if I don’t have instant pudding mix?

The pudding mix adds moisture and softness to the cookies, but if you can’t find it, you can try using an extra 2 tablespoons of sour cream or yogurt. The texture may be slightly different but still delicious.