Description
These Mint Chocolate Chip Cookies combine the refreshing flavor of peppermint with rich chocolate chips and chunks, all baked into soft, chewy cookies. Enhanced with white chocolate instant pudding mix for extra moistness and a hint of green food coloring for festive flair, they are perfect for any occasion or holiday treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- Pinch of salt
- 1 package (small size) white chocolate instant pudding mix
Wet Ingredients
- 2 sticks (1 cup) softened butter
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- ½ tsp peppermint oil (or 1 tsp mint extract)
- 4-5 drops green food coloring
Add-ins
- 1 cup chocolate chips
- 1 cup chocolate chunks
Instructions
- Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter, granulated sugar, brown sugar, peppermint oil (or mint extract), and eggs until the mixture is smooth and well blended.
- Add Dry Ingredients: Gradually incorporate the flour, baking soda, salt, and white chocolate instant pudding mix into the wet mixture, beating slowly to combine. Then add in the green food coloring and mix evenly until the dough is uniformly tinted.
- Fold in Chocolate: Stir in the chocolate chips and chocolate chunks evenly into the dough. Use a cookie scooper to form small balls of dough and place them about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookie dough balls for 12 minutes until cookies are set but still soft in the center. Remove from oven and allow to cool slightly before serving.
Notes
- Use peppermint oil for a stronger mint flavor; if using extract, adjust amounts to taste.
- Green food coloring is optional but gives a festive look.
- For chewier cookies, slightly underbake and allow to cool on the baking sheet.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
