These Mint Chocolate Chip Cookies are soft and chewy mint cookies packed with gooey chocolate chips and Andes mint pieces in every bite! Such a fun twist on a classic chocolate chip cookie!
Hopefully you guys had a great Easter weekend!
I had a very busy one – I worked! To be honest, since I’m not religious, I forgot it was Easter weekend, so I started baking on Saturday and realized halfway through a huge baking day that Sunday was Easter. Oops! So I ended up working all weekend. No biggie! I made some yummy recipes for you guys that I can’t wait to share in the coming days and weeks. There’s some good stuff!
But first, I had to share these amazing cookies with you!
Cookies are one of my favorite treats and always have been, but I don’t make them as often because I literally have NO self control around them! I can just polish off a batch in a flash without thinking too much about it because I have virtually no portion control around them. That’s why I am super glad Girl Scout cookie season is so limited – I just do not trust myself around them!
And let’s just say I had a hard time parting with these bad boys!
These Mint Chocolate Chip Cookies are a pudding cookie base which is one of my favorite cookie bases because they don’t require ANY chilling and the instant pudding powder makes the cookies SO moist and soft. It’s such a great trick to transforming your cookies into pillows of heavenly clouds!
The cookies consist of your standard ingredients: butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking soda, salt, and flour. But since they’re pudding cookies, we’re also adding in a box of instant dry vanilla pudding mix – just the dry powder (we’re not making the pudding). This is essential for making the cookies super soft and giving a great chewy texture. And of course, chocolate chips! We’re using semi-sweet here, but milk chocolate would be fine, too.
The Mint Factor
For the minty factor, we’re adding in some mint extract and Andes mint chips to punch up the mint flavor. I like mint extract over peppermint extract because mint extract has more of a sweet mint flavor whereas peppermint extract has more of a toothpaste flavor. And the Andes mint chips you can get on the chocolate chip aisle, or buy them on the candy aisle and chop them up!
Soft, chewy, minty and gooey – you’re going to LOVE these amazing Mint Chocolate Chip Cookies!
Mint Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp mint extract
- 2 tsp green liquid food coloring
- 1 tsp baking soda
- 1/2 tsp salt
- 2¼ cups all-purpose flour
- 3.4 oz (1 small box) instant vanilla pudding mix just the dry powder - do not prepare the pudding
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup Andes mint baking chips
- Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
- In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar with the paddle attachment until creamy and smooth, about 30 seconds. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla and mint extracts and green food coloring, scraping the bottom of the bowl as needed. Lastly, add in the baking soda, salt, flour, and dry pudding mix powder and mix on low speed until just combined. Add in the chocolate chips and Andes mint pieces until incorporated.
- Using a Tablespoon-size scoop, scoop out balls of cookie dough and place 2" apart on the baking sheets. Bake for 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the baking sheets.
I loved these cookies and I know you will, too!
Have a super sweet day!