Description

These Peppermint White Chocolate Pudding Cookies are soft, chewy, and bursting with festive holiday flavors. Infused with white chocolate pudding mix for extra moisture and tenderness, studded with creamy white chocolate chips, and crunchy peppermint pieces, these cookies are perfect for Christmas celebrations or any time you want a sweet minty treat.

Ingredients

Scale

Cookie Dough

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
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 peppermint candies)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and set them aside.
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 will ensure a tender cookie base.
Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture. Beat until all ingredients are well combined for a smooth dough.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant white chocolate pudding mix, baking soda, and kosher salt to evenly distribute the leavening agents and flavorings.
Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients in the mixer, about 1 cup at a time, mixing until just combined. Avoid overmixing to keep the cookies tender.
Add Chips and Peppermint: Stir in the white chocolate chips and 1 cup of the peppermint crunch pieces, folding them evenly through the dough.
Shape Cookies: Using a heaping tablespoon, scoop rounds of dough and place them a few inches apart on the prepared cookie sheets. Press extra peppermint crunch pieces onto the top of each cookie if desired, then slightly flatten each round with the palm of your hand to encourage even baking.
Bake: Bake the cookies for 10-12 minutes, rotating the cookie sheets halfway through at 6 minutes to ensure even baking. The cookies are done when the edges are beginning to turn a very light brown.
Cool and Store: Allow the cookies to cool completely on the cookie sheets to set before transferring them to an airtight container for storage. Enjoy your festive peppermint white chocolate pudding cookies!

Notes

Using instant white chocolate pudding mix gives the cookies a soft and moist texture.
Pressing peppermint pieces on top before baking adds extra crunch and festive appearance.
Ensure not to over-bake; cookies should be just barely browned at the edges for chewy softness.
Store cookies in an airtight container at room temperature for up to one week.
You can substitute vanilla pudding mix if white chocolate pudding mix is not available.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint cookies, white chocolate pudding cookies, holiday cookies, soft cookies, chewy cookies, Christmas treats, festive dessert