Easy and delicious Mint Chocolate Chip Cookies are bursting with flavor and so simple to make!
After you’ve gotten your mint cookie fill, you’ve got to try these famous Snickerdoodle Cookies, these Oatmeal Chocolate Chip Cookies, or soft and chewy Peanut Butter Cookies!
Mint Chocolate Chip Cookies
Are you all cranking out cookies right and left for the holidays? I know I am! Between testing cookie recipes to share with you all and making treats for neighbors/friends, it feels like cookies have been coming out of the oven nonstop!
And these cookies are a total holiday lifesaver. They require no chilling, take about 10 minutes to make, and only have eight ingredients.
How Do You Make Mint Chocolate Chip Cookies?
- Start by beating together butter and cream cheese. You’ll want to make sure both ingredients are at room temperature (not cold, not melted). Egg and vanilla go in next!
- Next, mix in the (dry) brownie mix and pudding mix. That’s right– shortcut cookies! (If you’re looking for from-scratch chocolate cookies, try this recipe and leave out the caramel and add Andes® mint chocolate in place of chocolate chips!)
- Finally: stir in your add-ins. For these cookies, we’re adding in chopped Andes mints AND mint chocolate Oreos®. If you only want to do one add-in, double either of the add-ins and omit the other one!
Quick tips
- Use room-temperature ingredients: Melted butter or cream cheese will make these cookies too wet and greasy. To get either to room temperature quickly, check out this article!
- Check the ounces: Make sure to check the ounces on the brownie mix and pudding mix to be sure you’ve got the right size — too large of a brownie mix and you could end up with dry, crumbly cookies.
For more mint chocolate chip recipes, check out this Mint Chocolate Fudge, these Mint Brownies, or these Thin Mint Oreo Cups (reader favorite!)
Mint Chocolate Chip Cookie Ingredients
- Butter: I recommend unsalted butter since brownie mix and pudding mix already have salt in them– and you don’t want salty cookies. Room temperature or slightly softened butter is best for these cookies.
- Cream cheese: For optimal flavor and thickness, I recommend full-fat brick-style cream cheese. Avoid Neufchâtel or reduced-fat cream cheese.
- Large egg: What can I say about eggs? Just be sure you’re using a large one for this recipe.
- Vanilla extract: This extract adds flavor and vibrancy to the cookies.
- Brownie mix: I have tested these cookies with several different brownie mixes and taste testers agreed the Betty Crocker® Delights Brownie Mix (Supreme Chocolate Chunk) was the absolute best (Not sponsored, just sharing taste test results). This mix contains 18 ounces, so if you choose a different variety, make sure it’s still 18 ounces.
- Chocolate pudding mix: Make sure to get regular instant chocolate pudding mix and filling — not sugar-free and not cook-and-serve pudding. Use the 3.9-ounce (small) box.
- Chocolate chips: We like milk chocolate best, but semi-sweet or dark will work just as well. Depending on the peppermint bark bar used, I like to use a contrasting flavor. If using a dark chocolate peppermint bark bar, I add milk chocolate, for instance, and if using a milk chocolate peppermint bark bar, I add dark chocolate.
- Andes Mints: If you can’t find Andes mints (sometimes they’re tricky to find!) try Junior Mints® instead!
- Mint Oreos®: Coarsely chop up some Mint Oreos (no need to remove the filling, just chop them into small pieces).
Variations
- White Chocolate & Peppermint: Swap chocolate fudge pudding with white chocolate or vanilla pudding mix, and use white chocolate chips and crushed peppermint instead of Andes mints.
- Add a chocolate mint ganache from these Mint Brownie Cookies.
- Make it more minty by adding a Andes mint on top like in these Andes Mint Cookies.
More Cookie Recipes:
- Chewy Oatmeal Cookies
- Almond Joy Cookies thumbprint cookies
- Thumbprint Cookies raspberry-almond flavored
- Chewy Sugar Cookies with cream cheese frosting
- Edible Cookie Dough reader favorite recipe!
Mint Chocolate Chip Cookies
Delicious Chocolate Mint Cookies are bursting with flavor, simple to make, and perfect for holiday baking!
Equipment
- Sheet pan
- Parchment paper or silicone baking mat
- stand mixer or hand mixer
- Cooling Rack
Ingredients
- 4 ounces cream cheese full-fat, at room temperature
- 8 tablespoons unsalted butter 1/2 cup, at room temperature
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 (18-ounce) package Betty Crocker Supreme Chocolate Chunk Brownie Mix
- 1 (3.9-ounce) package chocolate fudge pudding mix unprepared
- 8 to 10 mint-chocolate sandwich cookies such as Oreos or Andes, coarsely chopped, measure to 1 scant cup, see note 1
- 1 cup Andes mint coarsely chopped
Instructions
- Preheat oven to 350°F. Prepare a sheet pan by lining it with parchment paper or a silicone liner.
- In a large bowl, cream together the cream cheese and butter with a stand or hand mixer. (Both cream cheese and butter should be slightly soft, but not melted.) Add the egg and vanilla extract; continue mixing.
- Beat in the dry brownie and pudding mixes until just combined.
- Gently fold in the coarsely chopped mint Oreos and coarsely chopped Andes mints. (The dough is thick and sticky! If it’s too hard to work with, cover and place in the fridge for 10 minutes, then continue.) Cover the dough and chill for 30 minutes.
- Form large balls of dough (2 tablespoons in size), then slightly flatten to create a wide, disc-like shape.
- Bake for 8–12 minutes, then remove from the oven. (Baking time may vary based on the size of your cookies and actual oven temperature.) It’s best to slightly underbake these cookies to keep them soft, fudgy, and chewy! If desired, top the cookies with a few more Andes mints (just to make them look pretty!).
- Allow the residual heat to continue to “bake” the cookies on the sheet for an additionally 3–4 minutes before removing them to a cooling rack.
Recipe Notes
Note 1: If you aren’t a fan of Oreos or don’t want them in your cookies, you can leave these out entirely or add an extra 1/2 cup chopped Andes mints in its place!
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze dough balls on a lined tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 255mg | Potassium: 46mg | Fiber: 1g | Sugar: 31g | Vitamin A: 289IU | Calcium: 14mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there. Can I use the ghiradelli brownie mix instead of the Betty Crocker for this recipe?
As long as the ounces/grams are the same! 🙂
Hi! I’m planning on making these but not seeing chocolate fudge pudding mix at the store unless it’s sugar free. They only carry chocolate in non-sugar free. Can I use that? Thank you!
Plain chocolate is great 🙂
These look incredible! Does the recipe call for cook and serve fudge pudding mix or instant?
Instant 🙂