Mint Chocolate Chip Cookies Recipe
Introduction
These Mint Chocolate Chip Cookies are a delightful blend of refreshing mint and rich chocolate. Soft and flavorful, they offer a festive twist that’s perfect for any occasion or just a sweet treat at home.
Ingredients
- 1 cup sugar
- ½ cup butter, softened (1 stick)
- 1 egg
- ½ cup sour cream
- 1 box (3.4 oz) instant vanilla pudding mix
- ½ tsp salt
- ½ tsp baking soda
- 2 cups all-purpose flour
- 2 tsp mint extract
- 1 drop blue food coloring + 7-10 drops green food coloring
- 1½ cups chocolate chips (or a combination of chocolate chunks, regular chips, and Andes baking bits)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray and set aside.
- Step 2: In a large bowl, cream together the sugar and softened butter until the mixture is fluffy and well combined.
- Step 3: Add the egg, sour cream, and instant vanilla pudding mix to the butter mixture. Stir thoroughly until everything is well incorporated.
- Step 4: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda.
- Step 5: Gradually add the dry flour mixture into the wet ingredients and mix until fully combined.
- Step 6: Stir in the mint extract and food coloring drops until you reach your desired shade of green.
- Step 7: Fold in the chocolate chips. You can use 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips, and optional 1/2 cup Andes baking bits for extra minty flavor.
- Step 8: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them evenly.
- Step 9: Bake for 10 minutes until the edges are set but the centers remain soft.
- Step 10: Remove cookies from the oven and let them cool on a wire rack before serving. Enjoy warm for the best flavor!
Tips & Variations
- For a stronger mint flavor, increase the mint extract slightly but be careful not to overpower the chocolate.
- Try using a mix of chocolate chips and Andes baking bits for a unique minty melt-in-your-mouth experience.
- If you prefer, substitute sour cream with Greek yogurt for a tangy twist and a bit more protein.
- Add a pinch of crushed peppermint candy or peppermint oil for extra festive flair.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to enjoy warm, melty chocolate chips.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just allow the dough to soften slightly at room temperature before scooping.
What can I use instead of instant vanilla pudding mix?
If you don’t have instant vanilla pudding mix, you can substitute with 2 teaspoons of cornstarch and a bit of vanilla extract for a similar texture, though the flavor and softness may vary slightly.
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Mint Chocolate Chip Cookies Recipe
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
Description
These Mint Chocolate Chip Cookies are a festive and delicious treat featuring a soft, fluffy cookie base infused with refreshing mint extract and loaded with a mix of chocolate chips and Andes mint baking bits. Perfect for any occasion or as a new family favorite dessert.
Ingredients
Dry Ingredients
- 1 box (3.4 oz) instant vanilla pudding mix
- ½ tsp salt
- ½ tsp baking soda
- 2 cups all-purpose flour
Wet Ingredients
- 1 cup sugar
- ½ cup butter, softened (1 stick)
- 1 egg
- ½ cup sour cream
- 2 tsp mint extract
- 1 drop blue coloring + 7–10 drops green coloring
Chocolate Mix
- 1½ cups chocolate chips (e.g. ¾ cup chocolate chunks, ¾ cup regular chips)
- ½ cup Andes mint baking bits (optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or spraying it with non-stick cooking spray.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, ensuring a smooth texture.
- Add Wet Ingredients and Pudding Mix: Add the egg, sour cream, and the instant vanilla pudding mix into the butter and sugar mixture. Stir thoroughly to combine all wet ingredients evenly.
- Mix Dry Ingredients Separately: In another small bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening agents.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the butter and pudding mix. Stir gently but thoroughly until the dough comes together without streaks of flour.
- Add Flavor and Color: Mix in the mint extract along with the blue and green food coloring drops until the dough reaches a desired minty green shade.
- Fold in Chocolates: Add the chocolate chips and, if using, the Andes mint baking bits. Fold them into the dough to ensure even distribution throughout.
- Form Cookies: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 minutes until lightly golden edges appear and cookies are set.
- Cool and Serve: Remove from oven and transfer cookies to a cooling rack to cool slightly. Serve warm for best flavor and texture, and enjoy!
Notes
- For the best mint flavor, use fresh mint extract rather than artificial flavoring.
- The Andes mint baking bits add a subtle flavor but tend to melt into the cookie; adding them is optional but recommended.
- Food coloring is optional—just for fun to get that classic mint chip color.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Feel free to mix different types of chocolate chips to customize the chocolate component.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mint chocolate chip cookies, mint cookies, chocolate chip cookies, festive cookies, easy cookie recipe, dessert
