The photos and recipe for this post was originally published in December 2015. The photographs, along with the recipe and text of this blog post were updated on December 22, 2017.
These cookies, oh these chocolate peppermint pudding cookies!
These will forever be a favorite of mine.
Since originally sharing them back in 2015, I’ve made them year after year, batch after batch. I just love them so.
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).
I think I’ve clocked more hours into baking Christmas cookies this season than in years past. This week alone I’ve spent probably 2 full work days covered in sugar, flour, and chocolate. Check out all ‘ze cookies we’ve made thus far!
I’ve jammed out to every Christmas station imaginable, ran the dishwasher one too many times, swept crushed candy canes off the floor more than I can count, and forgotten to eat a proper lunch because I was too busy dipping into cookie dough. Ooops!
So when I can make a cookie that is super easy to make, and doesn’t require any chilling time – I’m always on board. It makes holiday baking day binges so much better!
Plus, pudding. Yassss. Who didn’t love pudding as a kid? I’ll totally admit I still would eat a pudding snack-pack if one was in front of me. Maybe I’ll make that a thing for 2018: I resolve to bring back pudding snack packs. And I resolve to eat more pudding cookies.
Ok but really! Since these cookies are so incredible and will always be a Christmas favorite, I thought it was time to get these photos updated. And maybe it gave me an excuse to make a few more batches before cookie season is over.
I hope everyone has a wonderful, joyful, beautiful holiday. Soak up every moment with loved ones, eat all the cookies, relax, sleep in, and take it slow! I plan to do all of that and then some. Until next week, friends – Merry Christmas to all!
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 3.9-ounce package dry chocolate pudding
- 1 teaspoon vanilla extract
- 2 large eggs
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips/chunks (milk chocolate or semi-sweet)
- 1 cup crushed candy canes
- Preheat oven to 350 degrees F. Line two large baking sheets with a silpat or parchment paper and set aside.
- In the bowl of a stand mixer (or using a hand mixer) cream together the butter and sugars until smooth. Mix in the pudding packet.
- With the mixer running on low, beat in the vanilla, and the eggs (one at a time) until combined. Slowly add in the flour, baking soda, and salt. The batter will be thick.
- Use a rubber spatula and fold in the chocolate chips and crushed candy canes.
- Scoop the dough into 1-inch balls onto the prepared baking sheets. Bake 8-10 minutes, until the edges are set and the middle is still soft.
- Let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.