Ingredients
- 2 ½ cups all-purpose flour
- 3.4 ounces (1 small package) instant vanilla pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 ½ teaspoons mint extract
- 4–6 drops green food coloring
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chunks
- ½ cup mint chocolate candies (mint baking chips or chopped mint chocolates)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, instant pudding mix, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in the mint extract and green food coloring until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips, white chocolate chunks, and mint chocolate candies.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake to keep cookies soft and chewy.
- Chilling the dough for 30 minutes creates thicker cookies.
- For gluten-free cookies, use a cup-for-cup gluten-free flour blend and gluten-free pudding mix.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 2 months or freeze dough balls and bake from frozen with 1–2 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
