These Mint Chocolate Chip Cookies are soft, chewy, and dotted with chocolate chips. A few drops of food coloring give them a mint green color, making them perfect for St. Patrick’s Day and Christmas. The best part? They’re quick and easy to make!
Chocolate and mint go together so perfectly. Mint chocolate is one of my favorite flavor combinations, right up there with chocolate peanut butter, and I love making desserts that incorporate the flavors. Mint chocolate chip ice cream, mint chocolate cheesecake, and these mint chocolate chip cookies are among my favorites.
These cookies are actually my go-to when I’m craving that mint chocolate flavor, but I’m short on time. They’re quick and easy to make, require just a handful of ingredients, and have the perfect soft, chewy texture that I love in cookies. The bright green color makes them ideal for St. Patrick’s Day and Christmas, though I certainly enjoy them year-round.
Why These Mint Chocolate Chip Cookies Are So Good
- Quick & easy to make. These cookies are some of the easiest cookies I’ve ever made. The dough comes together in minutes, and they bake in just 12 minutes. Plus, the ingredients list is short and sweet. I bet you have almost every ingredient in the pantry right now!
- Soft & chewy. The best cookies have slightly crisp edges and chewy centers, in my opinion, and that’s exactly what these mint chocolate chip cookies deliver. As I discuss below, the pudding mix is one of my secrets for achieving this perfect texture.
- Mint chocolate flavor. Peppermint oil adds just the right amount of mint flavor, while white chocolate pudding adds a light chocolate flavor to the dough. Two cups of chocolate chips and chunks are stirred into the batter, ensuring every bite has both mint and chocolate flavors.
Key Ingredients
The ingredients list for these cookies is short and sweet. Be sure to scroll down to the recipe card below for the exact measurements.
- Flour – Spoon the flour into the measuring cup and level it off with a knife for accurate measuring.
- Baking soda – Helps the cookies rise in the oven.
- Salt – A pinch of salt helps to balance the flavor in these cookies.
- Butter – Softened but not melted. I like to use unsalted butter in my baking.
- Sugar – Both granulated sugar and brown sugar sweeten these cookies. The brown sugar helps add extra moisture and chewiness to the cookies.
- Eggs – Help bind the ingredients together.
- Instant pudding – White chocolate instant pudding is my secret ingredient to soft, flavorful cookies. Be sure to use instant pudding, not cook and serve.
- Peppermint oil – To add the mint flavor to the cookies. Mint extract can be used as well.
- Green food coloring – Adds the green color to the dough.
- Chocolate – I like to use a combination of chocolate chips and chocolate chunks. Feel free to use semi-sweet, milk, or dark chocolate.
Why Add Pudding Mix To Cookies?
Adding instant pudding mix to cookies is one of my secret weapons for creating flavorful cookies that are soft and chewy.
In addition to these cookies, I’ve also added instant pudding to my strawberry chocolate chip cookies, banana pudding cookies, and watergate cookies. In each of these, and in these mint chocolate chip cookies, the pudding mix adds a big punch of flavor to the cookies too.
How To Make Mint Chocolate Chip Cookies
Cookies don’t get easier than this recipe! The printable instructions can be found in the recipe card below.
- Make the dough. Beat together the butter, sugars, mint, and eggs. Slowly mix in the dry ingredients, followed by the food coloring.
- Add the chocolate. Stir in the chocolate chips and chunks.
- Bake. Place small balls of dough 2 inches apart on the baking sheet. Bake for 12 minutes.
Tips for the Best Cookies
While these mint chocolate chip cookies are super easy to make, there are still a few things to keep in mind for soft, chewy cookies.
- Use room temperature ingredients. The butter and eggs should be at room temperature for this recipe. This helps ensure they cream easily.
- Use an ice cream scoop. I like to use a small ice cream scoop to shape my cookie dough balls. It keeps the size uniform so they bake evenly and it’s a big time saver.
- Switch up the mix-ins. I like using a combination of chocolate chips and chocolate chunks. White chocolate chips and Andes mint chips could be used in place of one or the other. Feel free to play around with milk chocolate, semi-sweet chocolate, and dark chocolate, too.
- Don’t overbake. The cookies will continue to cook on the baking sheet after they’re pulled from the oven, so it’s okay if the center is a little underbaked. Overbaking will result in dry, dense cookies instead of soft, chewy ones.
Proper Storage
- Room temperature: Store mint chocolate chip cookies in an airtight container at room temperature for 4-5 days.
- Freezer: For longer storage, place the cooled cookies in a ziploc bag and freeze for up to 3 months. Thaw on the counter.
Mint Chocolate Chip Cookies
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- Pinch of salt
- 2 stickers butter softened
- ¼ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 3.4 ounce white chocolate instant pudding mix
- 1 teaspoon peppermint extract (or 1/2 teaspoon of peppermint oil)
- 4-5 drops green food coloring
- 1 cup chocolate chips
- 1 cup chocolate chunks
Instructions
- Beat together butter, sugars, mint, and eggs until blended.
- Slowly beat in flour, baking soda, salt, and pudding mix, followed by green food coloring.
- Stir in chocolate chips and chunks, then scoop into small balls using a cookie scooper, and place on a lined baking sheet 2 inches apart.
- Bake at 350 degrees for 12 minutes, then serve as desired.
Last Step:
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3 comments on “Mint Chocolate Chip Cookies”
2nd time making these. Very good
Can the dough be frozen?
Can these be made using gluten free flour?? My grandson would love these!!