Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 3 dozen
I love the mint-chocolate combination. And these cookies are one fun way to enjoy that sweet minty sensation. Soft cookies with wonderful texture, these delightful baked cookies are made with pudding mix, mint extract, and chocolate chips. Easy to prep and ready in no time. Enjoy the exciting flavours melted perfectly in every bite!
Ingredients
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1 c sugar
1/2 c butter softened (1 stick)
1 Egg
1/2 c sour cream
1 small box instant vanilla pudding mix 3.4 ounces
1/2 teaspoon salt
1/2 teaspoon baking soda
2 c all-purpose flour
2 teaspoons mint extract
3 drops blue colouring plus 10-15 drops green colouring
1 1/2 c chocolate chips
HOW TO MAKE MINT CHOCOLATE PUDDING COOKIES
Step 1: Cream sugar and butter. Add in the egg, sour cream, and pudding mix.
Step 2: Combine the flour, salt, and baking soda in a small bowl.
Step 3: Into the pudding mixture, mix in the flour mixture until well incorporated.
Step 4: At this point, you can add the mint extract and food colouring until you achieve your desired colour.
Step 5: Fold in the chocolate chips. For this recipe, I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips, and 1/2 cup Andes baking bits. But feel free to use any combination you desire. Take note though that Andes mint baking pieces kind of disappear in the cookies, so I suggest adding them in addition to the 1 1/2 cups chocolate chips.
Step 6: Onto the greased cookie sheet, drop the cookie batter by rounded tablespoonfuls.
Step 7: Place inside 375 degrees preheated oven and bake for about 10 minutes.
Step 8: When done, remove the cookies from the oven and onto a cooling rack.
Ingredients
- 1 c sugar
- 1/2 c butter softened (1 stick)
- 1 Egg
- 1/2 c sour cream
- 1 small box instant vanilla pudding mix 3.4 ounces
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 c all-purpose flour
- 2 teaspoons mint extract
- 3 drops blue colouring plus 10-15 drops green colouring
- 1 1/2 c chocolate chips
Instructions
Step 1: Cream sugar and butter. Add in the egg, sour cream, and pudding mix.
Step 2: Combine the flour, salt, and baking soda in a small bowl.
Step 3: Into the pudding mixture, mix in the flour mixture until well incorporated.
Step 4: At this point, you can add the mint extract and food colouring until you achieve your desired colour.
Step 5: Fold in the chocolate chips. For this recipe, I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips, and 1/2 cup Andes baking bits. But feel free to use any combination you desire. Take note though that Andes mint baking pieces kind of disappear in the cookies, so I suggest adding them in addition to the 1 1/2 cups chocolate chips.
Step 6: Onto the greased cookie sheet, drop the cookie batter by rounded tablespoonfuls.
Step 7: Place inside 375 degrees preheated oven and bake for about 10 minutes.
Step 8: When done, remove the cookies from the oven and onto a cooling rack.
