Indulge in the festive cheer with these irresistible Peppermint White Chocolate Pudding Cookies! Each bite delivers a delightful chewiness, perfectly balanced sweetness, and a burst of minty freshness, making them the ultimate holiday treat for family and friends.
Chewy Peppermint Christmas Cookies: A Holiday Baking Delight
The holiday season truly is the most wonderful time of the year! There’s an undeniable magic in the air, from twinkling lights and festive decorations to the joyous laughter of loved ones. Nothing quite captures this spirit like the comforting aroma of freshly baked cookies wafting through your home. Recently, our family spent a delightful Sunday transforming our house into a winter wonderland, complete with a beautifully adorned Christmas tree. As the star took its place at the top, I was inspired to whip up a batch of these cheerful Peppermint White Chocolate Pudding Cookies. They were the perfect accompaniment to our decorating efforts, a sweet reward to share by the glowing tree.
These cookies aren’t just a treat; they’re a celebration in every bite! The combination of classic white chocolate and refreshing peppermint creates a flavor profile that is synonymous with the holidays. Imagine biting into a soft, chewy cookie, where the rich creaminess of white chocolate melts harmoniously with the cool, crisp taste of peppermint. It’s an experience that truly embodies the festive season, making them an ideal addition to any holiday gathering or a simple, cozy evening at home.
Why These Pudding Cookies Are a Must-Have Holiday Favorite
Pudding cookies are renowned for their incredibly soft, moist, and chewy texture, and these Peppermint White Chocolate Pudding Cookies are no exception. The secret lies in the instant pudding mix, which adds a remarkable tenderness and depth of flavor that traditional cookie recipes often lack. For this festive version, I opted for a white chocolate instant pudding mix, which beautifully complements the white chocolate chips and a generous amount of peppermint crunch. The result? Cookies that are not just amazing, but truly unforgettable!
The white chocolate and peppermint duo is a match made in heaven, a classic combination that evokes the nostalgic flavors of winter. Every holiday season, peppermint takes center stage in countless treats, and for good reason! Its invigorating flavor adds a special touch to baked goods. If you love peppermint as much as we do, you might also enjoy my Chocolate Peppermint Crunch Cookies, which are always a huge hit, or this adorable and festive Candy Cane Cake. These recipes are perfect for spreading holiday cheer and are guaranteed to be crowd-pleasers.
One of the best aspects of this recipe is how incredibly quick and easy these cookies are to bake. They’re perfect for those spontaneous cookie cravings or when you need a fantastic last-minute treat for a party, potluck, or unexpected house guests. I always recommend having these essential baking ingredients on hand, especially during the busy holiday season, so you can whip up a batch whenever inspiration strikes. These cookies also make excellent neighbor gifts, especially when paired with other festive delights like classic gingerbread men, playful ornament brownie balls, or charming candy cane cookies. A thoughtfully arranged plate of homemade cookies is a wonderful way to show appreciation and spread kindness.
And let’s be honest, who could resist these delightful treats? I have a strong suspicion that Santa Claus himself would be absolutely thrilled to find a plate of these yummy Peppermint White Chocolate Pudding Cookies waiting for him on Christmas Eve. After all, rumor has it he’s quite fond of peppermint!
Essential Ingredients and Supplies for Your Baking Adventure
Crafting these delectable Peppermint White Chocolate Pudding Cookies requires a few key ingredients and basic baking tools. While the full measurements and detailed instructions are provided in the comprehensive recipe card below, here’s a closer look at what makes these cookies so special.
Key Ingredients:
- Unsalted Butter, Softened: Using unsalted butter allows you to control the salt content in your recipe. Softened butter is crucial for creaming with sugar, creating a light and airy base for your cookie dough.
- Light Brown Sugar: This provides moisture, depth of flavor, and contributes to the chewy texture of the cookies.
- Granulated Sugar: Adds sweetness and helps with the crispness around the edges, balancing the chewiness from the brown sugar.
- Egg: Acts as a binder, adding structure and richness to the dough.
- Vanilla Extract: A classic flavor enhancer that complements both the white chocolate and peppermint notes beautifully.
- All-Purpose Flour: The structural foundation of the cookies. Proper measurement is key—spoon and level the flour to avoid a dense cookie.
- White Chocolate Instant Pudding Mix (Dry Mix): This is the star ingredient for that incredible soft and chewy texture! Adding the dry pudding mix directly to the cookie dough creates a magical effect, enhancing moisture and flavor. If white chocolate flavor isn’t available, instant Vanilla Instant Pudding Mix is an excellent substitute that will still deliver on texture.
- Baking Soda: A leavening agent that helps the cookies rise and spread, giving them a tender crumb.
- Kosher Salt: Balances the sweetness and enhances all the other flavors in the cookie.
- White Chocolate Chips: For pockets of creamy, sweet white chocolate goodness throughout each cookie. High-quality chips will melt beautifully.
- Peppermint Crunch: I highly recommend Andes Peppermint Crunch Baking Chips for their perfect size and flavor. However, you can also chop Andes Peppermint Crunch Thins for a similar effect or use festive Peppermint Crunch Sprinkles for a different aesthetic and texture.
Essential Supplies:
- 2 Cookie Sheets: For baking multiple batches efficiently.
- Parchment Paper: Prevents sticking, ensures even baking, and makes cleanup a breeze.
- Electric Mixer: A stand mixer or hand mixer will make creaming butter and sugar much easier and more effective.
- Medium Mixing Bowl: For whisking dry ingredients separately.
How to Make Peppermint White Chocolate Pudding Cookies: A Step-by-Step Guide
- Preparation: Begin by preheating your oven to 350°F (175°C). Line two standard cookie sheets with parchment paper. This simple step ensures your cookies won’t stick and will bake evenly, making transfer and cleanup incredibly easy. Set these prepared sheets aside while you mix your dough.
- Creaming Wet Ingredients: In the bowl of your electric mixer, combine the softened butter and both types of sugar (light brown and granulated). Beat them together on medium speed until the mixture is light, fluffy, and smooth, typically for about 2-3 minutes. This creaming process incorporates air, which is essential for a tender cookie. Next, crack in the egg and add the vanilla extract. Continue beating until all these wet ingredients are thoroughly combined, ensuring no streaks of egg remain.
- Combining Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, the dry instant pudding mix, baking soda, and kosher salt. Whisking dry ingredients separately ensures that the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of unmixed ingredients in your final cookies.
- Mixing Dough: Gradually add the dry ingredient mixture to the wet ingredients in the electric mixer bowl, about 1 cup at a time. Mix on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing as soon as no dry streaks of flour are visible.
- Adding Inclusions: Gently stir in the white chocolate chips and 1 cup of the peppermint crunch. You can do this by hand with a spatula to ensure even distribution without overworking the dough. Once combined, shape the dough into heaping tablespoon-sized rounds. For uniform size and baking, a cookie scoop can be very helpful here. Place the rounds a few inches apart on your prepared cookie sheets to allow for spreading. For an extra festive touch and enhanced flavor, gently press additional peppermint crunch into the top of each cookie. Then, very slightly flatten each cookie with the palm of your hand. This helps them spread into perfect cookie shapes during baking.
- Baking: Bake the cookies for approximately 10-12 minutes. The exact baking time can vary depending on your oven, so keep a close eye on them. The cookies are done when their edges begin to turn a very light golden brown. To ensure even baking, rotate your cookie sheets halfway through the baking time (after about 6 minutes).
- Cooling and Storing: Once baked, remove the cookie sheets from the oven and allow the cookies to cool completely on the sheets. This is important as hot cookies are delicate and can break easily. Cooling them on the sheet also allows them to set and firm up properly. Once fully cooled, transfer them to an airtight container to maintain their freshness and chewiness. Then, it’s time to enjoy your delicious homemade Peppermint White Chocolate Pudding Cookies!
Storage Solutions for Your Peppermint White Chocolate Pudding Cookies
Knowing how to properly store your cookies ensures they stay fresh and delicious for as long as possible. Whether you’re planning to enjoy them over a few days or save some for later, here are some handy storage tips:
Storing Leftover Cookies: Once completely cooled, place any leftover cookies in an airtight container. They will maintain their delightful texture and flavor at room temperature for up to three days. For longer freshness, you can also refrigerate them for up to a week, though their texture might become slightly firmer.
Freezing Baked Cookies: These cookies freeze beautifully! To freeze baked cookies, first ensure they are completely cool. Arrange them in layers separated by parchment paper in a freezer-safe container or a resealable plastic bag. This method prevents them from sticking together and helps preserve their shape and quality. When you’re ready to enjoy them, simply remove them from the freezer and let them thaw completely at room temperature. They’ll be just as delicious as when they were freshly baked!
Freezing Cookie Dough for Future Baking: For ultimate convenience, you can also freeze the cookie dough. Shape the dough into individual rounds, gently press in some extra peppermint crunch on top, and slightly flatten them. Then, line them up on a parchment-lined baking sheet that will fit into your freezer. Place the baking sheet in the freezer for about 1 hour to “flash freeze” the dough balls. This prevents them from sticking together. Once firm, transfer the frozen dough balls to a freezer-safe container or a freezer-safe plastic bag, again separating layers with parchment paper if stacking. You can store cookie dough in the freezer for up to 3 months. When the craving strikes, simply remove the desired number of dough balls from the freezer and bake them from frozen, adding a few extra minutes to the baking time.
Explore More Christmas Cookie Inspiration
Ready to elevate your holiday baking game? Whether you’re participating in a festive cookie exchange or looking for thoughtful homemade gifts, I’ve got you covered. Discover a curated collection of the Best Christmas Cookies, perfect for sharing joy and spreading cheer throughout the season. These recipes are not only delicious but also offer a variety of flavors and textures to impress everyone on your list. Plus, if you’re thinking of hosting your own Christmas cookie exchange party, you’ll find valuable tips and ideas to make it a memorable and fun event!
Happy baking and happy eating! If you embark on the delightful journey of making these Peppermint White Chocolate Pudding Cookies, please remember to snap a picture and share it with me on Instagram @thebakermama. I absolutely love seeing your culinary creations and how you bring these recipes to life in your own kitchens. If you’re on Facebook, I invite you to join my exclusive Friends of The BakerMama group. It’s a wonderful community where we connect, share our baking adventures, and celebrate all the fun and yummy recipes you make from my collection. Your inspiration and creativity truly make my day. Enjoy every delicious moment!
xoxo,
Peppermint White Chocolate Pudding Cookie Recipe
- Author: Maegan – The BakerMama
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 3 dozen
- Category: Dessert
Description
These peppermint white chocolate pudding cookies are chewy, perfectly sweet and make for a festive Holiday treat!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (3.4 ounce) box instant white chocolate pudding mix (or vanilla flavored pudding mix)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup white chocolate chips
- 1 and 1/2 cups peppermint crunch, divided (I used Andes)
Instructions
- Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth and creamy. Add the egg and vanilla extract and beat until well combined.
- In a separate bowl, whisk together the flour, dry instant pudding mix, baking soda, and salt. Gradually add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined. Do not overmix.
- Stir in the white chocolate chips and 1 cup of the peppermint crunch. Shape dough into heaping tablespoon-sized rounds and place a few inches apart on the prepared cookie sheets. Press additional peppermint crunch into the top of each cookie, if desired, for extra festive appeal. Slightly flatten each cookie with the palm of your hand.
- Bake for about 10-12 minutes or until the cookies start to turn a very light golden brown around the edges, rotating the cookie sheets after 6 minutes of baking for even doneness.
- Let cookies cool completely on the cookie sheets before transferring. Store in an airtight container at room temperature. Enjoy your delicious homemade peppermint white chocolate pudding cookies!