Mint Chocolate Chip Cookies

Sharing some favorite Mint Chocolate Chip Cookies today! My mint cookies are great for sending as gifts to your family and friends this season!

mint chocolate chip cookies

 

Mint Chocolate Chip Cookies

If I had a dollar for every cookie I’ve made….that would be awesome, lol! You have to give my latest recipe a try. I found those adorable mini Hershey Kissses in the baking isle and knew they would make an awesome cookie. I also added a touch of peppermint for the perfect festive touch.

Try my Perfect M and M Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

Mint Chocolate Chip Cookies

How To Make Homemade Chocolate Chip Cookies

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. Cream butter and sugars into a stand mixer until creamy. Add eggs, vanilla and peppermint extract. Beat until well combined. Slowly add flour, pudding mix, baking soda and salt. Beat until combined then add mini kisses and white chips. Beat until combined then with a cookie scoop, place dough 1 inch apart onto prepared baking sheet. Bake for 10-12 minutes, until baked through. Let cool for 15 minutes before transferring to cooling rack. Serve room temperature.

Mint Chocolate Chip Cookies

Sugar time!

Mint Chocolate Chip Cookies

Brown sugar up next.

Mint Chocolate Chip Cookies

A touch of vanilla.

Mint Chocolate Chip Cookies

Dry ingredients up next.

Mint Chocolate Chip Cookies

I always love adding vanilla instant pudding mix  to my cookie dough. You’ll love the texture it brings the cookies. Please note, you can leave this out if you don’t have it on hand 🙂

Mint Chocolate Chip Cookies

Add your chocolate chips!

Mint Chocolate Chip Cookies

I added some white chips too. Add any chip you like.

Mint Chocolate Chip Cookies

Perfection.

Mint Chocolate Chip Cookies

Time for the oven.

Mint Chocolate Chip Cookies

Ahhh, ready to munch! Enjoy 🙂

Mint Chocolate Chip Cookies

Tips For Making The Best Cookies

  1. Don’t alter the recipe, use all ingredients as listed.
  2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
  3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
  5. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
  6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  7. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  8. Let cookies cool completely before storing in containers. This will keep their crispness
  9. Store leftover cookies in an airtight container for 3 days room temperature.
Hershey Kiss Peppermint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies with Hershey's Kisses, pudding mix and white chocolate chips.
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 10 mins
Servings: 36
Calories: 101kcal
Author: Jenny
Cost: 10
Print Pin Rate

Ingredients

  • 2 sticks unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1-2 teaspoons Peppermint extract
  • 2 3/4 cups all purpose Flour
  • 1/4 cup instant vanilla pudding mix
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 bag chocolate chips
  • 1 cup white chocolate chips

Instructions

  • Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
  • Cream butter and sugars into a stand mixer until creamy. Add eggs, vanilla and peppermint extract. Beat until well combined. Slowly add flour, pudding mix, baking soda and salt. Beat until combined then add mini kisses and white chips. Beat until combined then with a cookie scoop, place dough 1 inch apart onto prepared baking sheet. Bake for 10-12 minutes, until baked through. Let cool for 15 minutes before transferring to cooling rack. Serve room temperature.

Nutrition

Calories: 101kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 90mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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mint chocolate chip cookies

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30 Responses
  1. If I had a dollar for every cookie I’ve made….that would be awesome, lol! <— You and me both! Although you probably have me beat bc you are truly the cookie queen! Love these, Jenny! The pudding mix and the white choc, nice. pinned

  2. Jeannie

    Where did you find the Hershey mini kisses? Doesn’t look as though Walmart or Target will be carrying them and I couldn’t find them at my local grocery….

  3. Jennifer

    Hi Jenny! These sound amazing! I have everything to make these except the peppermint oil. I do have extract, though. About how much would I add? Can’t wait to try these!

  4. Ashley

    This recipe is the absolute best! I like using cheesecake pudding mix with these and they are great even without the peppermint extract. These cookies are a big hit every time I make them so thank you for such a great recipe! 🙂

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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