Who doesn’t love chocolate chip cookies, especially if they’re thick, moist and extra chocolaty? This mint chocolate chip cookie recipe relies on an ever faithful chocolate chip cookie recipe with a twist. Adding mint chocolate chips and vanilla pudding gives these cookies some extra scrumptiousness and adds a warm winter appeal that is sure to be hit for those mint lovers.
Mint Chocolate Chip Cookies
Yields about 4 dozen
1 cup of Parkay margarine (room temperature)
3/4 cup of brown sugar
3/4 cup granulated sugar
1 teaspoon of vanilla extract
2 large eggs
2 1/4 cups flour
4 tablespoons instant French Vanilla pudding mix
1 teaspoon of baking soda
1 teaspoon of Kosher salt
¼ cup rolled oats (ground)
16 ounces of semi-sweet mint chocolate chips
Preheat oven to 375 degrees F.
Mix the butter, brown sugar, granulated sugar, and vanilla extract until thoroughly combined.
Add eggs one at a time until incorporated.
In a separate bowl, combine flour, pudding, baking soda, salt, and rolled oats.
Slowly add the dry mixture into the wet mixture until combined.
Stir in the chocolate chips by hand.
Using a small scoop, drop dough onto ungreased baking sheets.