Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 3 dozen
For the mint chip ice cream lovers, these Mint Chocolate Pudding Cookies are your next big thing! Made with pudding mix, mint extract, and chocolate chips, and a few easy steps to follow, you’ll be able to whip this up whenever!
These soft cookies have a wonderful texture and amazing taste. The ingredients meld perfectly together to give you the best mint chocolate pudding cookies. Though the holiday is over these cookies stay!
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
HOW TO MAKE MINT CHOCOLATE PUDDING COOKIES
Step 1: In a bowl, cream the 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. Into the pudding mixture, add in the flour mixture, and mix until well incorporated. Fold in the mint extract and food colouring until you achieve your desired colour.
Step 3: Now, add in the chocolate chips and stir.
Step 4: Onto the greased cookie sheet, drop the batter by rounded tablespoonfuls. Place in a preheated 375 degrees oven for about 10 minutes. Remove from the oven once done and onto a cooling rack.
Note:
For this recipe, I used 3/4 cup each of chocolate chunks and regular chocolate chips plus half a cup of Andes baking bits. You can add any combination you like but remember that Andes mint kind of disappear in the cookies. So I suggest adding them to the 1 1/2 cups chocolate chips if using.
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: In a bowl, cream the 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. Into the pudding mixture, add in the flour mixture, and mix until well incorporated. Fold in the mint extract and food colouring until you achieve your desired colour.
Step 3: Now, add in the chocolate chips and stir.
Step 4: Onto the greased cookie sheet, drop the batter by rounded tablespoonfuls. Place in a preheated 375 degrees oven for about 10 minutes. Remove from the oven once done and onto a cooling rack.
Notes
For this recipe, I used 3/4 cup each of chocolate chunks and regular chocolate chips plus half a cup of Andes baking bits. You can add any combination you like but remember that Andes mint kind of disappear in the cookies. So I suggest adding them to the 1 1/2 cups chocolate chips if using.
