Say hello to my new favorite Christmas cookie!
I’ve had these ready to share with y’all for weeks and it’s taken every ounce of willpower to not go crazy on social media with sneak peeks. I just love them. Why wouldn’t I? They’re stuffed with chocolate + have tons of peppermint sprinkles + made with pudding (!!!) + they require no chill time + all you need is one bowl (and a few measuring cups).
It’s a Christmas cookie miracle.
(And I’ve already made two more batches + have plans for at least one more before the week is over because my family will be all about these on Christmas Eve.)
But the best part of all of this, minus the pudding, is that these cookies were part of the Great Food Blogger Cookie Swap! This was the first year I participated in the swap, and I’m so happy I was able to send these chocolate peppermint pudding cookies to three other bloggers! In return, I received three batches of delicious treats as well.
Most importantly, the purpose of the cookie swap is to help raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. All the participants were able to raise over $7,000 this year! How amazing is that?
Since it was my first year participating, I wanted to go all out and make a sugary, peppermint-y, chocolate-y batch of festive cookies. I’ve had this urge to want to make pudding cookies foreverrrrrr (Sandlot style) and I thought the swap would be the perfect chance to test ’em out.
For real, I loved pudding as a kid. Even now, I sometimes will get a six-pack snack-pack and treat myself for dessert, so it was only a matter of time before I started baking with it. And I think it’s safe to say I found my new favorite secret baking ingredient.
So yes, hands down these cookies are absolutely a new favorite, but we also need to discuss how easy they are to make. All you need is one bowl and maybe 30 minutes and you’re done! Do it, do it. I love cookies that require no chill time, it makes holiday baking day binges so much better. Plus, cleanup is a breeze. Yassss.
And in return? I not-so-patiently waited for the mailman every day and was a tad overjoyed (silently fist pumped) each time he handed me a package of cookies. I received Orange Ginger Molasses Cookies from Angela at The Full Tummy, Vanilla Almond Chocolate Chip Biscotti from Micky at What Micky Eats, and Gingerbread Cookie Bites from Sarah at Whole and Heavenly Oven! So damn good. Can’t wait to check out all the amazing cookies from other bloggers!
Can you see now why I need to remind myself to eat something other than cookies for breakfast, lunch, and dinner every day?
- 1½ sticks [3/4 cup] unsalted butter, softened
- ¼ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 3.9-ounce package dry chocolate pudding
- 1 teaspoon vanilla extract
- 2 eggs
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup crushed candy canes or peppermint baking chips
- 1 cup milk chocolate or semi-sweet chocolate chips/chunks
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpats and set aside.
- In the bowl of a stand mixer (or using a hand mixer) cream the butter and sugars together until smooth. Mix in the pudding packet.
- With the mixer on low, beat in the vanilla and eggs until well combined. Add in the flour and baking soda, the batter should be thick.
- Fold the candy canes/peppermint chips and the chocolate chips into the batter by hand.
- Scoop the dough into 1-inch balls and bake 8-10 minutes, until the edges are slightly crispy and the middle is still soft. Let cool on baking sheets 5 minutes, then transfer to a wire rack and cool completely.