A cookie version of my favorite mint chip ice cream! These lovely mint chocolate chip cookies are made with pudding mix, mint extract, and chocolate chips. The flavors mix into a delightful baked cookie. I love mint and the combination of chocolate and mint is just perfect! The holiday is approaching fast and I cannot think of a better way to celebrate it but by making these green minty confection. These mint chocolate chip cookies have a wonderful flavor and a nice, soft texture. You can make these ahead and just store them into an airtight container. Perfect for when you want a perk me up any time, any day!
INGREDIENTS
1 cup of sugar
1/2 cup butter softened (1 stick)
1 egg
1/2 cup sour cream
1 small box instant vanilla pudding mix 3.4 oz
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons mint extract
3 drops blue coloring + 10-15 drops green coloring
1 1/2 cups chocolate Chips
HOW TO MAKE MINT CHOCOLATE CHIP COOKIES
Step 1: Cream the butter and sugar. And add in the egg, sour cream, and pudding mix.
Step 2: Combine the flour, salt, and baking soda in a small bowl.
Step 3: Mix the flour mixture into the pudding mixture. Combine until incorporated.
Step 4: Mix in the mint extract and put enough food coloring until you reached your desired color.
Step 5: Stir in the chocolate chips. You can use 3/4 cup of chocolate chunks, 3/4 cup of your regular chocolate chips, and half a cup of Andes baking bits. Choose your combination, just keep in mind that the Andes mint kind of disappear in the cookies but they add incredible flavor. So you might want to add them along with 1 1/2 cups of chocolate chips.
Step 6: Scoop or drop spoonfuls of the mixture onto your greased cookie sheet.
Step 7: Place inside the oven and bake at 375 degrees for about 10 minutes.
Step 8: Once baked, remove from the oven and transfer the cookies to a cooling rack. Enjoy!
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