Pistachio Chocolate Mint Pudding Cookies

Servings: 4-6

The pudding mix makes the cookies softer. Chilled dough keeps cookies loftier; won’t spread as flat during baking. Adding food coloring (of choice) is an option.


  • ½ cup (1 stick) butter, room temp
  • ¾ light cup brown sugar
  • 1 egg, room temp
  • 2 teaspoons mint extract
  • Green food coloring, optional
  • 1 (3.4 ounce) box pistachio (or vanilla) pudding mix
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ cups semi-sweet chocolate chunks 


  1. In bowl of electric mixer, beat butter 10-12 seconds on medium. Gradually add sugar, beating until light and airy, 2 minutes. 
  2. Beat in the egg and mint extract. 
  3. Add 15 tiny drops green food coloring.
  4. Turn in the pudding mix with the flour and baking soda, beating just enough to combine. Remove bowl from mixer.
  5.  Fold in the chocolate chips with a rubber spatula.
  6. No prep needed for 2 cookie sheet pans coated with Teflon™ nonstick. Drop generous tablespoons dough 2 inches apart. 
  7. Cover cookie dough mounds with waxed paper. Chill in fridge at least 1 hour. 
  8. Preheat oven to 350°.
  9. Remove pans from fridge; discard waxed paper. 
  10. Place in oven and bake 10-12 minutes; just as edges start to brown.
  11. Sit on wire rack 4 minutes before sliding cookies from pan to cool on open rack.