Description
These peppermint white chocolate pudding cookies are chewy, perfectly sweet, and ideal for a festive holiday treat. Combining the creamy sweetness of white chocolate with the refreshing crunch of peppermint, these cookies bring together classic flavors with a delightful texture resulting from the instant pudding mix.
Ingredients
Wet 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
Dry Ingredients
- 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
Add-ins
- 1 cup white chocolate chips
- 1 and 1/2 cups peppermint crunch, divided (I used Andes)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside to prevent sticking.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the softened butter with the light brown sugar and granulated sugar until the mixture is smooth and creamy. This ensures a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract, beating until fully combined to add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant pudding mix, baking soda, and kosher salt. The pudding mix adds moisture and chewiness, while baking soda aids in leavening.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, about one cup at a time, mixing until just combined to avoid overmixing which can make cookies tough.
- Mix in White Chocolate Chips and Peppermint: Stir in 1 cup of the peppermint crunch pieces and all of the white chocolate chips evenly throughout the dough for bursts of flavor and texture.
- Shape Cookies: Using a spoon or cookie scoop, form heaping tablespoon-sized rounds of dough and place them a few inches apart on the prepared cookie sheets. Press additional peppermint crunch into the tops, and gently flatten each cookie slightly with the palm of your hand for even baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies begin to turn a very light golden brown around the edges. Rotate the cookie sheets halfway through baking (around 6 minutes) to ensure even cooking.
- Cool Completely: Remove the cookies from the oven and allow them to cool completely on the cookie sheets to set properly.
- Store and Serve: Once cooled, store the cookies in an airtight container to keep them fresh. Enjoy these festive, chewy peppermint white chocolate pudding cookies any time!
Notes
- Using instant white chocolate pudding mix adds extra moisture and chewiness to the cookies.
- If Andes peppermint crunch is unavailable, crushed peppermint candies or candy canes can be substituted.
- Ensure butter is softened but not melted for best texture.
- Do not overmix the dough once flour is added to prevent tough cookies.
- Pressing peppermint on top before baking enhances the peppermint flavor and adds a festive look.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
