Mint Chocolate Chip Cookies
These Mint Chocolate Chip Cookies are seriously amazing! Soft and chewy with gooey pockets of chocolate chips and Andes mint pieces, they've got awesome texture from pudding mix!
Ingredients
- 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
Instructions
- 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.
Notes
Remember, we're using only the dry pudding powder - do not prepare the pudding!
Mint extract is preferred over peppermint extract. Mint extract has a sweet mint flavor whereas peppermint extract tends to taste more toothpaste-like.