Pudding Mint Chocolate Chip Cookies
Pudding Mint Chocolate Chip Cookies turn out the perfect minty and moist cookie dough into the most buttery and chewy cookie. If you love mint, these cookies have all the mint you desire with delicious chocolatey flavor from the chocolate chips.
It is great for St. Patrick’s Day’s celebration with its green color. But the flavors are universal, and the mint-chocolate combination even reminds me of Christmas! Check out my other recipes using this magical combination for truffles, cake, and fudge!
Ingredients needed:
- Sugar: Granulated white sugar and light brown sugar for the best flavor and texture.
- Instant vanilla pudding mix: Use mint chocolate chip pudding for incredible flavor. You can use any flavor you like but make sure it is instant pudding mix and not the stuff you have to bake.
- Unsalted butter: Cold.
- Semi-sweet chocolate chips and chunks: Try Andes mint baking pieces. The Andes chips make them taste like mint chip ice cream.
- Large egg: At room temperature.
- Peppermint extract: Pure peppermint or mint extract for the best taste.
- All-purpose flour
- Baking soda: Not baking powder.
- Kosher salt
- Mint green food coloring: Optional.
How to make mint chocolate pudding cookies from scratch?
- Preheat oven: First, preheat your oven to 375 degrees F.
- Prep the cookie sheet: In the meantime, cover a cookie sheet with parchment paper and set it aside.
- Mix it up: Now, using a hand mixer and a large bowl or a stand mixer, cream together the sugars and butter. Next, add the egg and vanilla.
- Dry ingredients: Next, using a spatula, stir in the flour, dry pudding, kosher salt, and baking soda. You may have to use your hands to incorporate everything. The batter will be thick.
- Make it green: Then, add mint extract and food coloring until you get the desired color. Fold in the chocolate chips.
- Shape the cookies: Now, use a large cookie scoop or ice cream scoop to make rounded tablespoonfuls of cookie dough on the prepared baking sheet. Leave about three inches between each cookie.
- Chill: Chill them in the fridge for 20-30 minutes.
- Bake mint chocolate cookies: Preheat your oven to 350 degrees F, and bake for 8 to 10 minutes, or until they are lightly golden brown on the edges.
- Cool and serve: Finally, remove from your oven and let the cookies cool on the baking sheet for 10 to 15 minutes. Then, let them cool completely on a cooling rack.
Recipe variations:
- Make it chocolaty: Feel free to use other kinds of chocolate chips like white, dark, or milk chocolate chips. Or you can use crushed Oreo cookies.
- Use brownie mix: For a more chocolaty mint cookie, use brownie mix instead of pudding mix.
- More toppings: You could also add more toppings such as chopped nuts, mini marshmallows, M&M’s, or rainbow sprinkles.
- No mint: Leave out the mint extract for regular chocolate chip pudding cookies. Use a teaspoon of vanilla extract instead.
- More butter: For extra buttery flavor, add a teaspoon of butter extract to your mint chocolate chip cookies.
- Brown sugar: Use brown sugar instead of white sugar for an incredible flavor of richness.
Frequently asked questions
Can I use the heat and serve pudding mix?
The recipe calls for instant pudding mix because it has the added ingredients for thickening without heating it on the stove. If you only have heat and serve, you can add some cornstarch to your cookie dough. Most instant pudding mixes have some kind of gelatinized starch to help it thicken faster.
Can I make these into cookie bars?
Yes, you can spread the mint chocolate chip cookie dough into a cake pan lined with parchment paper. The cooking time will vary depending on the size of the pan. For an eight-inch pan, bake at 350 degrees F for 15 to 17 minutes. If you use a nine-inch pan, it will only take about 12 to 14 minutes. To check for doneness, a toothpick inserted in the middle should come out clean.
Do my cookies all have to be the same size?
If your cookies are different sizes, you will have some cookies that are overdone and others that are not done enough. That is why a cookie scoop is so handy to use. Each cookie is the same size, so they all cook the right length of time. You could use a spoon, but you will have to be more careful about measuring the size.
How to store leftovers:
- Store: You can keep your leftover mint chocolate chip cookies in the fridge in a ziplock baggie or airtight container for three to four days.
- Freeze: To store them longer, pack mint chocolate chip cookies in a freezer bag and they can be frozen for up to three months.
- Thaw: Thaw your chocolate mint cookies overnight for the best results.
More St. Patrick’s Day desserts:
Recipe tips:
- Do not overmix your cookie dough so it will be soft and moist.
- You can use two baking sheets, so you do not have to wait for the first one to cool off before putting in the next batch.
- Freeze dough balls for about an hour before baking for thicker cookies to eat.
- Be sure to use room-temperature eggs and butter.
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Pudding Mint Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter cold
- 1/4 cup white sugar
- 1/2 cup light brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour or gluten-free 1:1 flour
- 3.4 oz box instant vanilla pudding mix
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 drops mint green gel food coloring optional
- 1 drop peppermint extract
- 1/2 cup chocolate chips milk or dark chocolate
- 1/2 cup chocolate chunks milk or dark chocolate
Instructions
- Cover a large cookie sheet with parchment paper and set aside.
- In a large bowl, using a hand mixer, cream together sugars and butter, until creamy.
- Add egg, and vanilla and mix until combined.
- Next, stir in the flour, dry pudding, salt, and baking soda, using a spatula (so you don't over-mix).
- Add mint extract and food coloring until the desired color is achieved.
- Fold in chocolate chips and chocolate chunks (leaving a few to place on top of the cookies).
- Use a large cookie scoop or ice cream scoop to drop spoonfuls of the mixture onto the prepared baking sheet, leaving about 3 inches of space between each cookie. Top the cookies with a few chocolate chunks. Gently press them in.
- Refrigerate the raw cookies for 20-30 minutes.
- When ready to bake, preheat the oven to 350 degrees. Bake the chilled cookies for 8-10 minutes, or until slightly golden on the edges.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes, after which transfer to a cooling rack to fully cool.
Nutrition
These cookies are so vibrantly green! I bet they are super yummy!
I do love cookies. These cookies sound so delicious.
Oh my goodness, yes please! One of my favorite ice cream flavors, I bet it’s even better as a cookie!
I love the addition of pudding in my sweets! These would look great at the Grinch party I’m throwing!!
I love the nice green color of these cookies. Perfect for the coming Christmas season. I am adding this to my list of Christmas cookies to make and I am sharing the recipe with my sister too.
Mint chocolate is always the best for me! I can’t wait to try this recipe. Looks delicious!
Oh my goodness those look amazing! I love cookies with pudding in them! Sooooo amazing. The mint will certainly add to the holidays coming up!
These cookies are sooo good. The flavor is fantastic, and the texture is great. I love pudding mix cookies.
You just can’t go wrong with mint and chocolate – these were fantastic!!
My sister in law is cray about chocolate mint. It would be such a big surprise to offer her this. The recipe is so clear and looks not complicated to make.
These pudding mint chocolate chip cookies look divine! As a huge fan of that classic mint-chocolate flavor combo, I’m drooling over these pics. The use of pudding mix is such a brilliant way to get that perfectly thick, chewy texture too.
These cookies are perfect for my family! We all love mint and these are amazing!
My husband will go wild for these! He loves mint chocolate chip ice cream so these pudding cookies would be devoured in no time 😉
Wow these look so good! I need to try them! 🙂
loving this… and i know i would love eating this cookie for sure.. plus it has andes mint chocolate in the recipe making it even more droolworthy
Those cookies look good. They would be perfect to have on St. Patrick’s Day, for sure.
Always a huge hit at our house! I’m definitely making this again!
The combination of mint and chocolate sounds absolutely divine, and I can’t wait to try it out.
I am really intrigued by the idea of trying out this pudding mint chocolate chip cookie recipe, as it sounds like a delicious and unique twist on a classic treat. The combination of creamy pudding and refreshing mint with chocolate chips is sure to make for a decadent and flavorful dessert that I can’t wait to indulge in.
These were so super yummy! Soft and fluffy, perfectly minty – we loved them!
I never thought about adding pudding to a cookie recipe before. Mint chocolate chip is my favorite too. I’ll have to try these cookies. I have made regular chocolate chip cookies and added the andes mint pieces to it as well.
These cookies are screaming my name! I have to make these!