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Mint Chocolate Chip Pudding Cookies

Mint Chocolate Chip Pudding Cookies: Soft, Chewy Bliss at Home

Indulge in these Mint Chocolate Chip Pudding Cookies, soft and chewy with a minty twist, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour substitute with whole wheat flour for a nuttier flavor
  • 1 teaspoon Baking Soda ensure it’s fresh for optimal effect
  • ½ teaspoon Salt
  • 2 sticks Butter, softened coconut oil is a great dairy-free alternative
For Sweetness and Texture
  • ¼ cup Granulated Sugar
  • ¾ cup Brown Sugar
  • 2 large Eggs
For the Chewy Factor
  • 1 small package White Chocolate Instant Pudding Mix you can substitute with vanilla pudding mix
  • ½ teaspoon Peppermint Oil or Mint Extract use peppermint oil sparingly as it is more concentrated
  • 4–5 drops Green Food Coloring omit for a classic, uncolored look
For the Chocolate Goodness
  • 1 cup Chocolate Chips
  • 1 cup Chocolate Chunks

Equipment

  • Mixing Bowl
  • Hand mixer
  • Spatula
  • Cookie Scoop
  • Baking sheet

Method
 

Step‑by‑Step Instructions
  1. Cream the Butter and Sugars: Beat 2 softened sticks of butter with ¼ cup granulated sugar and ¾ cup brown sugar until light and fluffy for 2–3 minutes.
  2. Add Eggs and Mint Flavor: Incorporate 2 eggs one at a time and ½ teaspoon of peppermint oil or 1 teaspoon of mint extract, mixing until fully combined.
  3. Combine Dry Ingredients: Whisk together 2 cups of flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and white chocolate pudding mix. Fold into wet ingredients.
  4. Add Food Coloring: Mix in 4–5 drops of green food coloring until evenly distributed.
  5. Fold in Chocolate Chips and Chunks: Gently mix 1 cup of chocolate chips and 1 cup of chocolate chunks into the dough.
  6. Scoop the Dough: Form balls of dough and place them onto a lined baking sheet, spacing each about 2 inches apart.
  7. Bake and Cool: Bake at 350°F (175°C) for about 12 minutes until edges are set. Cool on a wire rack for 5 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 12gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure proper creaming of butter and sugars for soft cookies. Overmixing can toughen the texture. Aim for cookies that are slightly underbaked for chewiness.

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