Pudding Mint Chocolate Chip Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
12 cookies
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Calories
236 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pudding Mint Chocolate Chip Cookies
Description
Pudding Mint Chocolate Chip Cookies feature a dough made with cold unsalted butter, both white and brown sugars, and instant vanilla pudding mix. The addition of peppermint extract and optional green food coloring gives the cookies a characteristic minty flavor and appearance. Mixing the dry ingredients gently keeps the texture tender. Chilling the dough before baking at 350°F sharpens the cookie shape, and the baking time of about 8-10 minutes produces cookies that are slightly golden at the edges with soft centers.
The combination of chocolate chips and chunks provides varied chocolate texture throughout. These cookies can be enjoyed on their own or served alongside tea or coffee. Letting them cool on the baking sheet helps finish their set-up while maintaining softness inside.
For best results, refrigerate the dough before baking to prevent spreading and preserve texture. Adjust peppermint extract amount to personal taste to avoid overpowering the vanilla and chocolate.
Ingredients
- 1/2 cup butter cold, unsalted
- 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 instant vanilla pudding mix box
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 Food Coloring optional, mint green gel drops
- 1 drop peppermint extract
- 1/2 cup chocolate chips milk or dark chocolate
- 1/2 cup chocolate milk or dark chocolate, chunks
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 Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 167mg | 7% |
| Potassium | 159mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 295IU | 6% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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