These Mint Chocolate Chip Cookies are soft, chewy, and loaded with melty chocolate chips and chopped Andes mint pieces. They use instant pudding mix in the dough for extra moisture and tenderness, giving each cookie a light, pillow-like texture. This is a playful take on a classic chocolate chip cookie with a bright, sweet mint twist.
I spent Easter weekend baking—by chance rather than tradition—and ended up with a big baking day that stretched across both Saturday and Sunday. I made several new recipes that I’ll be sharing soon, but I wanted to start with these cookies because they were one of the highlights of the weekend.
Cookies are one of my favorite treats, although I don’t make them often because I have zero willpower once a fresh batch is around. I can easily polish off a dozen without thinking. That’s part of why seasonal cookies—like Girl Scout cookies—are limited: I simply can’t be trusted around them. Still, these mint chocolate chip cookies were worth the indulgence.
The dough is a pudding-cookie base, which is one of my favorites because it prevents the need for chilling and creates a tender, chewy crumb. We’re using instant vanilla pudding mix as a dry ingredient—not prepared pudding—which helps the cookies stay soft and moist after baking. The combination of brown sugar, butter, and that pudding powder makes these cookies feel extra indulgent and almost cake-like in their softness.
The Cookies
The base dough uses familiar cookie ingredients—butter, brown sugar, granulated sugar, eggs, vanilla, flour, baking soda, and salt—with the addition of a small box of instant vanilla pudding mix (dry powder only). The pudding powder is the secret to the extra-soft, chewy texture. For chocolate, semi-sweet chips work beautifully, though milk chocolate is also an acceptable option if you prefer a sweeter hit.
The Mint Factor
To bring the mint flavor forward, this recipe includes mint extract along with chopped Andes mint baking chips. I prefer mint extract to peppermint extract because mint extract provides a sweeter, more dessert-friendly mint note; peppermint can sometimes read as sharper or medicinal. You can find Andes mint chips in the baking aisle, or buy whole Andes mints and chop them into pieces to fold into the dough.
The result is soft, chewy, minty, and chocolatey cookies with gooey pockets of chocolate and mint in every bite. They’re perfect for mint lovers or anyone who enjoys a refreshing twist on a classic chocolate chip cookie.
Mint Chocolate Chip Cookies
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
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners and set aside.
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In the bowl of a stand mixer with the paddle attachment, cream the softened butter with the brown sugar and granulated sugar until smooth, about 30 seconds. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and mint extracts and the green food coloring, scraping the bowl as needed.
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Add the baking soda, salt, flour, and the dry instant pudding powder. Mix on low speed until just combined. Fold in the semi-sweet chocolate chips and Andes mint pieces until evenly distributed.
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Using a tablespoon-sized scoop, drop dough balls about 2 inches apart on the prepared baking sheets. Bake for 8–10 minutes, rotating the pans halfway through for even baking. Allow the cookies to cool completely on the baking sheets before transferring.
Notes
Mint extract is recommended for a naturally sweet, dessert-style mint flavor. Peppermint extract is stronger and can taste more intense or medicinal in baked goods.
I really enjoyed these cookies and I think you will too. They strike a nice balance between classic chocolate chip comfort and a cool minty lift, with a texture that stays soft for days if stored in an airtight container.
Have a super sweet day!
xo, Hayley