My youngest son is a lover of all things mint and chocolate, so when I stumbled on this recipe for Mint Chocolate Chip Cookies, I knew I had to make these for him. I have another chocolate chip cookie recipe that is a family favorite, but it never occurred to me to make them into Mint Chocolate Chip Cookies. I am not sure what kept me from thinking about something like this, but clearly these are going into my recipe file for quick reference since I know I will be making them often!
Mint Chocolate Chip Cookies are amazingly tender, chocolate and mint yumminess, you simply cannot stop eating!!
If you are a sucker for mint chocolate chip ice cream, these delicious cookies are going to soar to the top of your must have cookie list. There is nothing fancy or pretentious here folks. These are made with basic pantry ingredients you likely have on hand or can find at your local grocery store. Add a dash of mint extract and some chopped Andes Chocolate Mints to the regular chocolate chips for a wonderful full, mint flavor. The color of these are beautiful, in fact the dough looks like ice cream, but it tastes like an Andes Chocolate Mint Candy.
It may seem odd to you to add pudding mix to a cookie recipe, but it is a sure-fire way to have a soft, tender cookie that just melts your mouth. You will be adding the pudding mix into the batter dry, so don’t let that throw you off. These cookies are green due to the drops of blue and green food coloring. To make these Mint Chocolate Chip Cookies, it is not required that you use food coloring and it will not change the taste one way or another, but it sure does add to the visual appeal.
Mint Chocolate Chip Cookies are soft, chewy with mint flavor and oh so much chocolate in every bite!!
These look very impressive and they are, but they are actually a quick and easy recipe to whip up. You are going to start by making sure your butter is room temperature. You don’t want it melted and you don’t want it hard or cold. When I know I will be making cookies, I take the butter out and leave it in its wrapper, on the counter for several hours and it is typically just right when I am ready to make the dough.
I make Mint Chocolate Chip Cookies in my stand mixer because I can make a bigger batch, but you can use a hand mixer as well. Start by creaming your butter and sugar together. To this you will add your eggs, sour cream and dry pudding mix. From here, add in the dry ingredients and make sure it is well incorporated.
I then add the food coloring and mix this well to see if I need to make adjustments to the color. After I get the color the correct hue of green, I add in the chocolate chips, and chopped pieces of Andes Mint Candy pieces. I stir these in by hand so as not to break up the pieces of chocolate with the hard paddle of my stand mixer.
I can typically put 9 cookies on a large sized cookie sheet. You will want to space them evenly. They do not spread very much, but you do want to allow a bit of room between each cookie for even baking and easy removal from the cookie sheet. I bake these 8-10 minutes, but NOT until browned, it will make for an odd color. The middle will be soft, and that is due to the pudding. Let these sit on the cookie sheet a minute or two before transferring to a cooling rack.
Mint Chocolate Chip Cookies
- 1 cup granulated, white sugar
- 1/2 cup softened, butter 1 cube
- 1 large egg
- 1/2 cup sour cream
- 1/2 tsp salt
- 1 3.4 ounce box, instant vanilla pudding (remember, this gets added dry)
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 2 tsp mint extract
- 3 drops blue food coloring
- 12 drops green food coloring
- 1 cup chocolate chips
- 1-1/2 cup chopped Andes Mint Candies
- Preheat oven to 350 degrees.
- Cream together butter and sugar. Add in egg, mint extract and pudding powder, mix well, then add sour cream and mix.
- Add in dry ingredients and and mix until well combined.
- Add food coloring and mix until you have achieved your desired color.
- Roughly chop the Andes Mints and add them and the chocolate chips to the dough and stir in by hand.
- Drop by rounded tablespoons onto a large cookie sheet.
- Place the cookies into the oven to bake 8-10 minutes at 350 degrees. Let sit on cookie sheet for a minute or two before transferring to a rack to cool Enjoy!
Mint Chocolate Chip Cookies are a cookie you can make year around. They look good, smell good and taste amazing! I typically make a double batch and bake them all if we have company, or I share extras with friends. I love the fact that I can make this dough ahead of time and freeze in one large batch or I can place scoops onto a sheet pan, freeze and then place the rounds of frozen dough into a Zip-lock bag where they are ready to bake at a moments notice if we have unexpected guests. This is especially helpful as the holiday season is approaching. If you love cookies as much as we do, you will want to give my amazing Snickerdoodle Cookie recipe a try at https://omadarling.com/snickerdoodles. These are an absolute family favorite!
We love Mint and Chip Chocolate Chip Cookies. Are you a fan of all things Mint and Chip too?