This recipe for mint chocolate pudding cookies started one lazy Sunday with leftover mint extract and a craving for something sweet. My daughter had just come home from school and asked, “Can we make something green and chocolatey?” I smiled, opened the pantry, and saw a box of vanilla pudding mix. That’s when I remembered reading that pudding mix keeps cookies soft. So, I combined it with butter, sugar, and a dash of creativity.
From that moment on, this recipe for mint chocolate pudding cookies became a family favorite. The cookies come out soft, chewy, and packed with chocolatey richness balanced by the cool mint. Every bite tastes like the holidays, but I make them year-round because they’re just too good to save for winter.
The best part? This recipe for mint chocolate pudding cookies doesn’t need any fancy ingredients or chill time. It’s simple, fun, and bakes perfectly every time. Whenever I share them, people ask for the recipe—and I always happily pass it along.
If you’re into playful, flavorful bakes like these, you might also love my chewy vegan monster cookies or chocolate tahini bites. Both bring bold flavors with soft centers, just like today’s star cookie.
Why Pudding Makes a Difference
The secret to this recipe for mint chocolate pudding cookies lies in the pudding mix. Adding the dry mix to your dough gives the cookies a soft, pillowy texture that lasts for days. The vanilla flavor blends beautifully with the mint extract, creating that cool, rich contrast people love.
Sour cream is another hero here—it adds moisture and a slight tang that cuts through the sweetness. Combine that with the butter and sugar, and you’ve got the perfect cookie base. Add food coloring for that soft mint-green glow, and these cookies practically beg to be shared.
And the chocolate? Use what you like—chips, chunks, or even a few Andes mint baking bits. Just don’t skimp. After all, this recipe for mint chocolate pudding cookies is all about generous flavor and melt-in-your-mouth goodness.
Table of Contents
The Baking Breakdown
Gather the Good Stuff
This recipe for mint chocolate pudding cookies uses easy-to-find ingredients that you might already have at home. It’s quick to prep and even quicker to disappear from the cookie jar.
Ingredients
- 1 cup sugar
- ½ cup butter (softened)
- 1 egg
- ½ cup sour cream
- 1 box (3.4 oz) instant vanilla pudding mix
- ½ tsp salt
- ½ tsp baking soda
- 2 cups all-purpose flour
- 2 tsp mint extract
- 1 drop blue + 7–10 drops green food coloring
- 1½ cups chocolate chips (chunks or chips—or a mix!)
Optional: ½ cup Andes mint baking bits for an extra minty kick
If you’re baking this alongside something fruity, you might enjoy my spiced pear bread or these bright strawberry shortcake icebox bars—both pair well with this minty cookie for a fun dessert tray.
Step-by-Step Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or spray with non-stick spray.
- In a large bowl, cream the butter and sugar until smooth and fluffy, about 2 minutes.
- Add the egg, sour cream, and dry pudding mix. Stir until well combined. This is the secret to the chewy texture in this recipe for mint chocolate pudding cookies.
- In another bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry mix to the wet mixture and stir until fully incorporated.
- Mix in the mint extract and food coloring until the dough is light mint green.
- Gently fold in the chocolate chips. If you’re using Andes bits, add them now too.
- Drop dough by rounded tablespoonfuls onto your prepared baking sheet.
- Bake for 10 minutes, or until the edges are set and the tops just start to crack.
- Let cookies cool for 2–3 minutes on the tray, then move to a wire rack.
The end result? A batch of soft, chewy, colorful cookies that smell like minty magic. And the best part? You just made an irresistible batch of cookies using a no-fuss, flavor-packed recipe for mint chocolate pudding cookies.
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Recipe for Mint Chocolate Pudding Cookies (Soft, Minty & Irresistible!)
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
This soft and chewy recipe for mint chocolate pudding cookies combines cool mint flavor with melty chocolate chips for the perfect treat.
Ingredients
1 cup sugar
½ cup butter, softened
1 egg
½ cup sour cream
1 box (3.4 oz) instant vanilla pudding mix
½ tsp salt
½ tsp baking soda
2 cups all-purpose flour
2 tsp mint extract
1 drop blue + 7–10 drops green food coloring
1½ cups chocolate chips
Instructions
1. Preheat oven to 375°F. Line baking sheet with parchment or spray with non-stick spray.
2. Cream butter and sugar until fluffy.
3. Add egg, sour cream, and pudding mix. Stir well.
4. In a separate bowl, mix flour, salt, and baking soda.
5. Combine dry ingredients with wet mixture.
6. Stir in mint extract and food coloring.
7. Fold in chocolate chips and Andes bits if using.
8. Drop dough by tablespoon onto baking sheet.
9. Bake for 10 minutes. Edges should be set, centers soft.
10. Cool on tray for 2 minutes, then transfer to rack.
Notes
These cookies freeze well as dough or after baking. Try with different chocolate chip combos or add chopped nuts for texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Bake, Cool & Serve
Get That Chewy Perfection Every Time
Baking this recipe for mint chocolate pudding cookies is a breeze, but a few tiny tips can make a big difference. When you scoop the dough, keep the mounds a little taller than wide—this helps the cookies stay thick and chewy. I use a small cookie scoop for uniform size, and it works beautifully.
Make sure you don’t overbake them. The goal is a set edge and a slightly soft center. They’ll finish cooking on the baking sheet as they cool. Pulling them out at the right time guarantees that soft and chewy bite this recipe for mint chocolate pudding cookies is known for.
Let them rest on the tray for a couple of minutes before transferring to a wire rack. You’ll see the centers settle and those bits of chocolate stay glossy and gooey—cookie perfection.
These little green beauties are also perfect for making ahead. Store the baked cookies in an airtight container, and they stay soft for up to four days. You can even freeze the dough balls and bake straight from frozen—just add a minute or two to the bake time.
Serve ‘Em Up with Style
Now for the fun part: sharing (or not sharing). This recipe for mint chocolate pudding cookies is great for gift boxes, cookie swaps, or just treating your family to something sweet after dinner. Stack them in a tin with parchment paper, and you’ve got a simple homemade gift that tastes amazing.
These cookies also go well with cozy drinks. I love serving them with a tall glass of milk or pairing them with a warm cup of my mocha iced coffee for an after-dinner treat. They’re equally at home next to fruity desserts like cottage cheese banana bread or s’mores-style bakes.
If you’re planning a holiday cookie tray, these mint chocolate gems add a pop of color and a unique flavor that balances well with richer, more classic treats.
And one more thing: if you’re into creative spins, you can easily tweak this recipe for mint chocolate pudding cookies by using chocolate pudding instead of vanilla or subbing in white chocolate chips for a peppermint bark vibe.
Tips, Variations & Storage
Creative Cookie Twists to Try
The beauty of this recipe for mint chocolate pudding cookies is how easy it is to personalize. You can swap ingredients, tweak the flavors, or even turn the dough into a cookie cake if you’re feeling bold.
Not a fan of mint? Try using almond or vanilla extract instead. Want more texture? Stir in crushed peppermint candies, chopped nuts, or even colorful sprinkles to make a fun birthday version. The pudding base keeps everything soft and tender, no matter what you mix in.
Another favorite twist in our home is doubling the chocolate. Use both white and dark chocolate chips, or toss in mini M&Ms for a pop of color. We even tried adding espresso powder once, and the mocha-mint combo was incredible.
If you enjoy playing around with flavors, you’ll also love experimenting with fruit and ricotta cake or vegan blueberry muffins with sorghum flour—two recipes that are just as adaptable.
How to Store and Freeze
These cookies don’t just taste amazing right out of the oven—they store really well, too. Keep them in an airtight container at room temperature for up to four days. Want to save them longer? Freeze baked cookies for up to two months.
To freeze unbaked dough, scoop portions onto a tray and flash freeze. Once solid, transfer to a zip-top bag and store. When you’re ready to bake, just pop them on a baking sheet and add a minute or two to the time. No thawing needed.
That’s another reason this recipe for mint chocolate pudding cookies has become my go-to. It’s flexible, family-friendly, and perfect whether you’re baking for fun or planning ahead for guests.
Frequently Asked Questions
What is the secret to making cookies soft and chewy?
The biggest secret to soft, chewy cookies is moisture—and this recipe for mint chocolate pudding cookies nails it. The instant pudding mix adds softness without making the dough wet, while the sour cream helps retain moisture during baking. Another key is to avoid overbaking; taking the cookies out when they’re just set keeps the centers soft for days.
What does custard powder do in cookies?
Custard powder (or pudding mix, like in this recipe for mint chocolate pudding cookies) adds a smooth texture and extra flavor. It contains starches that help hold moisture, which results in cookies that stay soft even after cooling. Plus, it contributes a subtle vanilla note that pairs beautifully with mint and chocolate.
How do you make cookies soft and chewy vs hard and crisp?
To keep cookies soft and chewy, use ingredients like pudding mix, sour cream, and brown sugar. Bake just until the edges are set, and let them finish cooking on the tray. For crisp cookies, reduce the moisture content and bake longer. This recipe for mint chocolate pudding cookies is designed specifically for that melt-in-your-mouth chewiness most people crave.
How to make chewy boxed cookies?
You can make chewy cookies from a box mix by adding a tablespoon of sour cream or pudding mix into the dough. That’s one reason this recipe for mint chocolate pudding cookies works so well—it uses boxed instant pudding as the secret weapon. You can also underbake slightly and use more brown sugar to get that soft bite.
Conclusion
There’s something comforting about finding a cookie recipe that just works—every single time. This recipe for mint chocolate pudding cookies has become that reliable favorite in my kitchen. It’s quick to mix, easy to tweak, and delivers that perfect chewy texture with a refreshing burst of mint in every bite.
Whether you’re baking for a school treat, holiday gift box, or just a weekday craving, these cookies hit the spot. The pudding mix keeps them soft, the mint brings a cool twist, and the chocolate… well, it speaks for itself.
So grab a bowl, preheat that oven, and treat yourself to this delicious recipe for mint chocolate pudding cookies. And if you do, save a few—because they’re even better the next day (if they last that long).
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