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MINT CHOCOLATE PUDDING COOKIES

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MINT CHOCOLATE PUDDING COOKIES
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Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 3 dozen

These wonderful cookies are like my favourite mint chip ice cream but in cookie form. Every bite is paradise! Made with pudding mix, mint extract & chocolate chips these Mint Chocolate Pudding Cookies you can throw together in a snap. Pack these in mini boxes and give them to family and friends. I am sure they’ll appreciate and love these lovely cookies, too!

Ingredients

1 c. sugar

1/2 c. butter softened (1 stick)

1 Egg

1/2 c. sour cream

1 small box instant vanilla pudding mix 3.4 ounces

1/2 teaspoon salt

1/2 teaspoon baking soda

2 c. all-purpose flour

2 teaspoon mint extract

3 drops blue colouring plus 10-15 drops green colouring

1 1/2 c. chocolate chips

HOW TO MAKE MINT CHOCOLATE PUDDING COOKIES

Step 1: In a bowl, cream the sugar and butter.

Step 2: Add in the egg, sour cream, and pudding mix.

Step 3: Combine the flour, salt & baking soda in a small bowl.

Step 4: Mix the flour mixture into the pudding mixture until well incorporated.

Step 5: Stir in the mint extract and food colouring until you reach your desired colour.

Step 6: Fold in the chocolate chips. For this recipe, I used 3/4 cups chocolate chunks, 3/4 cup regular chocolate chips, and half a cup of Andes baking bits. Feel free to use any combination but remember that Andes mint baking pieces kind of disappear in the cookies although they add a wonderful flavour. So what you can do is beside the 1/2 cups chocolate chip, you can also put the Andes bits with them.

Step 7: Onto a greased cookie sheet, drop rounded tablespoons of the cookie dough.

Step 8: Place inside the preheated 375 degrees oven and bake for about 10 minutes.

Step 9: When done, remove from the oven and onto a cooling rack.

MINT CHOCOLATE PUDDING COOKIES

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 c. sugar
  • 1/2 c. butter softened (1 stick)
  • 1 Egg
  • 1/2 c. sour cream
  • 1 small box instant vanilla pudding mix 3.4 ounces
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 c. all-purpose flour
  • 2 teaspoon mint extract
  • 3 drops blue colouring plus 10-15 drops green colouring
  • 1 1/2 c. chocolate chips
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Instructions

Step 1: In a bowl, cream the sugar and butter.

Step 2: Add in the egg, sour cream, and pudding mix.

Step 3: Combine the flour, salt & baking soda in a small bowl.

Step 4: Mix the flour mixture into the pudding mixture until well incorporated.

Step 5: Stir in the mint extract and food colouring until you reach your desired colour.

Step 6: Fold in the chocolate chips. For this recipe, I used 3/4 cups chocolate chunks, 3/4 cup regular chocolate chips, and half a cup of Andes baking bits. Feel free to use any combination but remember that Andes mint baking pieces kind of disappear in the cookies although they add a wonderful flavour. So what you can do is beside the 1/2 cups chocolate chip, you can also put the Andes bits with them.

Step 7: Onto a greased cookie sheet, drop rounded tablespoons of the cookie dough.

Step 8: Place inside the preheated 375 degrees oven and bake for about 10 minutes.

Step 9: When done, remove from the oven and onto a cooling rack.

Notes

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 3 dozen