Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 3 dozen
My kind of cookies! These Mint Chocolate Pudding Cookies are soft with a wonderful texture that I love so much. A delight and a real treat that effortlessly melts my heart.
I always love mint chip ice cream the reason why I quickly jump into making this delightful treat. And it’s super easy to whip up with just a few ingredients. And the mint-chocolate combination is one of the best mixtures there is. Enjoy your favourite mint chip ice cream in cookie form.
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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 teaspoon 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 well until incorporated. Add in the mint extract along with the food colouring. Add enough until you achieved your desired colour.
Step 3: Fold in the chocolate chips. For this, I used 3/4 cup each of chocolate chunks and regular chocolate chips plus half a cup of Andes baking bits. Feel free to use any combination you’d like but remember that Andes mint kind of disappear in the cookies so make sure to add them in addition to the 1 1/2 cups chocolate chips.
Step 4: Onto a greased cookie sheet, drop the batter by rounded tablespoonfuls. Then, place in a 375 degrees oven and bake for about 10 minutes. Remove the cookies from the oven when done 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 teaspoon 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 well until incorporated. Add in the mint extract along with the food colouring. Add enough until you achieved your desired colour.
Step 3: Fold in the chocolate chips. For this, I used 3/4 cup each of chocolate chunks and regular chocolate chips plus half a cup of Andes baking bits. Feel free to use any combination you’d like but remember that Andes mint kind of disappear in the cookies so make sure to add them in addition to the 1 1/2 cups chocolate chips.
Step 4: Onto a greased cookie sheet, drop the batter by rounded tablespoonfuls. Then, place in a 375 degrees oven and bake for about 10 minutes. Remove the cookies from the oven when done and onto a cooling rack.