Have you ever tasted a pudding cookie? No? You have no idea what you are missing then. I discovered pudding cookies last Christmas and am so excited to share these White Chocolate Peppermint Pudding Cookies with you today.
Baking Christmas cookies is one of my favorite traditions to do with the kids over the holidays. I remember when my dad used to come home from work with a giant plate of cookies from his office cookie swap. I always looked forward to that day and all the different types of cookies on the plate. My favorite were the Christmas Wreath Cookies. I’m not sure if there were any pudding cookies on those plates back in the day. If there were, I’m sure I gobbled them up.
The “secret” to pudding cookies is obviously the pudding mix. Believe me, you will never have a dry pudding cookie. Unless you bake it too long. I’m not even a big white chocolate fan and I loved these cookies. The combination of the white chocolate and peppermint is just so yummy.
You will need a few supplies to make your life easier when making these cookies:
White Chocolate Peppermint Pudding Cookies
- 3/4 cup butter softened
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 2 1/4 cups flour
- 1 small package 3.9 oz. vanilla pudding mix
- 1 cup sugar
- 1 cup white chocolate chips
- 1 cup crushed peppermints or candy canes you can also use Andes Peppermint baking chips
Cream together butter and sugar
Beat in dry instant pudding mix
Add eggs and vanilla and mix well
Add baking soda and flour and mix well
Stir in peppermints and white chocolate chips
Roll into 1" balls and place on a baking sheet lined with a Silpat (or a greased baking sheet)
Bake for 8-10 minutes at 350 degrees.
Make sure to take these cookies to your next cookie exchange party. I shared some cute free cookie exchange printables earlier this week over at Uncommon Designs so be sure to stop on by Bonnie and Trish’s blog to download those printables if you are hosting a cookie exchange.
What’s YOUR favorite Christmas cookie? If these aren’t on your list yet, they should be. You can thank me by sending me a big plate of them!
LOVE IT? PIN IT!
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Mint Chocolate Chip Pudding Cookies
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These are simple and excellent! I used a blender to break up candy canes, and only used half the amount called for. They ended up tasting a lot like Thin Mint Girl Scout Cookies!
I’m so glad you liked them! Thanks for stopping by.
So these freeze well?
Hi Connie. I’ve never had to freeze them. We eat them way too fast 🙂 I assume they would freeze well.
How many cookies does this make?
I believe it makes 2 dozen cookies.
Do you use salted or unsalted butter?
Hi Barbara. I used unsalted butter.
I’m struggling to get the cookies off of my cookie sheet. They taste great, but the presentation looks awful. I’ve cooked them longer than suggested and they still don’t form together very well in the end. Any suggestions?
Hi Erin! I’m sorry that you are having problems. Since I don’t know your oven, I would suggest monitoring your cookies and adjusting the bake time accordingly. Also, here is a resource that I found that might help https://www.craftybaking.com/learn/baked-goods/cookies/problems-and-solutions
I had this problem initially. I figured it out because the candy canes would become a sugary crystal glue with not enough batter. Either lessen the candy canes but now I use the Andes baking chips and it works every. Single. Time. I make them every year.
Mona dickens says
These are the best cookies I’ve ever eaten, made them just like the recipe and they turned out amazing.
My daughter, her boyfriend and I are making these for a cookie exchange at work tomorrow. They are very easy and tasty. Hope i win the contest with these. We also dusted the cookies with what are calling candy cane sugar left over from the crushed candy canes that the recipe called for.
I hope you win the contest too, Monique! I love the idea of dusting them with candy cane sugar! Thanks for stopping by.
Is it 2 and 1/4 cup flour or 2 1/4 cups ?? Sorry silly question but just feel like its. A lot of flour
2 and 1/4 cup
Hi Ashley! It’s powdered instant pudding mix.
Is it cooked or instant pudding?
I made your white choc peppermint cookies last night and they are absolutely FAB!!!!! So addicting too. I don’t think the recipe specified whether to use sugar free or “regular” instant vanilla pudding. So, I opted for the “regular.” Also, used a 3.4 oz. package because I couldn’t find 3.9 oz. I crushed candy canes for the peppermint and they were the perfect consistency and sweetness. I wanted my cookies crispy, so baked a little longer. Used parchment paper and the cookies released perfectly. THe whole family loved!!!! These cookies will definitely make a repeat appearance in my Christmas cookie repertoire every year! Thanks for sharing the delish recipe!
Thank you so much! I am so glad that you and your family liked them and happy to hear that you’ll be baking them next year too.
Does it matter if I use instant or regular? I bought regular by accident.
I have only used instant.
What kind of sugar? White or brown
Hi Susan! The recipe calls for white sugar.
Thank you! Great cookies, I substituted semi sweet chocolate chips for the white chocolates. So delicious, the whole family loved them for Christmas.
These were fabulous! Definitely one I’ll be making every holiday season … or more often! 🙂
Daleakhena Scharnett says
Can I make the dough ahead of time like 2 days before baking it? If so, should I freeze it or put it in the fridge?
I have never made the dough ahead of time but I think it would be fine if you put it in the fridge.
This recipe needs help. Struggled badly with first few batches. Like another reviewer said cookies are so thin they’re see-through and stuck to parchment paper. Flavor is great, but presentation was awful. Considering what makes cookies spread, there’s probably too much butter or sugar. After adding 50% more flour than called for, subsequent batches were a little bit better (still thin)
I’m sorry you had trouble with this recipe. It has turned out well for me every time I’ve made it. If the cookies are sticking to the parchment paper, I’d advise using a Silpat sheet if you have one.
Hello – I love these cookies, but when I bake them, the color is usually a hint of yellow. I believe it’s from the vanilla instant pudding mix. Have you ever had this issue? I noticed in your photos that your cookies are very white – but I follow your recipe exactly. Thoughts?
Hi Jenny! If you follow the recipe, you’re fine. Yes, the yellow color is probably from the pudding mix.
I’ve made pudding cookies before, but this is my first time doing a holiday themed one with the peppermint. I made them for a potluck tomorrow, and they’re delicious. I followed the recipe exactly and did not have any issues with them being thin or sticking. I used parchment paper and they released easily. Taste and presentation are both perfect.
Hi Amanda! I’m so glad that you like them. Enjoy your potluck!
Looking so tasty. Thanks for the recipe.
Chandan Sharma says
White Chocolate COOKIES are my favourite thanks for sharing this recipe.
Nicole Keel says
They taste really good, but mine were kind of puffy and not thin like the photo