Dessert

Peppermint White Chocolate Pudding Cookies Recipe

ByThomas Greene November 23, 2025November 23, 2025

Introduction

These Peppermint White Chocolate Pudding Cookies are a delightful twist on classic cookies, combining creamy white chocolate with festive peppermint crunch. Soft, chewy, and bursting with holiday flavors, they’re perfect for sharing or enjoying with a warm drink.

Several soft, round cookies with a light golden color are placed on a white parchment paper over a gold cooling rack. The cookies are dotted with small red and white peppermint pieces that add texture and color contrast on the surface. The cookies have a slightly cracked texture, showing their soft and chewy nature. The background is a white marbled texture, adding a clean and simple look to the scene. photo taken with an iphone --ar 4:5 --v 7

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
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 (such as Andes)

Instructions

Step 1: Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
Step 2: In the bowl of an electric mixer, beat the softened butter with both sugars until smooth and creamy. Add the egg and vanilla, then beat until well combined.
Step 3: In a separate bowl, whisk together the flour, dry pudding mix, baking soda, and salt. Gradually add the dry ingredients to the wet mixture in the mixer, about 1 cup at a time, mixing until just combined.
Step 4: Stir in white chocolate chips and 1 cup of the peppermint crunch. Shape the dough into heaping tablespoon-sized rounds and place them a few inches apart on the prepared cookie sheets. Press additional peppermint crunch into the top of each cookie if you like, then gently flatten each cookie slightly with the palm of your hand.
Step 5: Bake for 10 to 12 minutes, or until the edges begin to turn a very light brown. Rotate the cookie sheets halfway through baking for even cooking.
Step 6: Allow the cookies to cool completely on the cookie sheets. Store in an airtight container and enjoy!

Tips & Variations

For extra festive flair, use colored peppermint candies or crushed candy canes instead of peppermint crunch.
If you prefer a less sweet cookie, reduce the granulated sugar to 1/3 cup.
Make sure your butter is softened but not melted for the best texture.
Swap white chocolate chips for semi-sweet if you want a contrast in flavor.

Storage

Store these cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds to soften the white chocolate chips without melting too much.

How to Serve

A stack of five round cookies sits centered on a white marbled surface, each cookie golden brown with visible chunks of red and white pieces throughout. The top cookie has a bite taken out, showing a soft, chewy texture inside with cream-colored bits. To the left, more cookies lie scattered, some resting flat. Behind the stack, a white bowl filled with coarse white pieces and a white jug are slightly out of focus. The cookies rest on a gold wire rack topped with a white marble slab, creating a cozy, inviting presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of white chocolate?

Yes, vanilla or white chocolate pudding mix will both work well in this recipe, adding moisture and a tender texture to the cookies.

How do I prevent the peppermint crunch from becoming soggy?

Pressing the peppermint crunch on top just before baking helps it stay crunchy. Also, letting the cookies cool completely on the baking sheet prevents moisture buildup underneath.