These chewy, slightly crunchy Peppermint White Chocolate Chip cookies have notes of warm vanilla, white chocolate, and cool peppermint. They are a delicious cookie recipe for cookie trays this holiday season.
Peppermint White Chocolate Pudding Cookies are a holiday must-bake. These pudding cookies are made with simple ingredients and can be easily customized with your favorite holiday sprinkles. They are a yummy, giftable cookie that would be so pretty on cookie trays.
Did you know that using instant vanilla pudding mix in cookie dough is an easy way to make them soft, chewy, and flavorful? Just like our zesty Vanilla Pudding Christmas Cookies, and Pistachio Pudding Cookies, these holiday pudding cookies are just that. Plus, they’re easy to make with tried and true pantry staples, and crushed peppermint! If you love vanilla and cookies, then you need to give this recipe a try. Trust me – you won’t be disappointed!
Peppermint White Chocolate Cookies
Brach’s Peppermint Crushed Candy Canes, red, and white sprinkles, and white chocolate chip provide the festive look and flavor for the dough base.
How to Make these Cookies
Gather all your ingredients and prepare your stand mixer with the paddle attachment.
In the bowl of a stand mixer add the softened butter and both sugars. Cream until fluffy, and combined.
Add the pudding mix, eggs, and extract; continue to beat until combined.
In a small bowl whisk the flour and baking soda together. At low speed, slowly add the mixture to the batter. Combine until dough is thick.
Fold in the white chocolate chips, Brach’s Peppermint Crushed Candy Canes, and Christmas sprinkles. Once they are mixed into the dough, remove the dough with a rubber spatula, form it into a ball, and place it in plastic wrap. Chill the dough for one hour minimally, or longer for best results. To achieve the texture I did, you’ll need to chill for two hours and freeze dough balls in-between baking.
Once the dough feels firm, preheat the oven to 350°F. Use a 2 tablespoon-size cookie scooper, scoop out the dough balls.
Place them on a parchment-lined baking sheet (2 inches apart as they do not spread) and bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool. Transfer cookies to a cooling rack and repeat until all cookies have been baked.
Cookie Making Tips
Note: These cookies are pretty standard to make, but there are a few things you should know! A stand mixer is very important to work this dough because it will get thick quickly. Unfortunately, a hand mixer will not cut it!
– Use instant vanilla pudding mix. This will ensure that your cookies are flavorful and moist.
– Use room temperature (not melted), unsalted butter. Your cookies will spread if you use melted butter.
– Do not overbake your cookies. pudding cookies should be slightly underbaked so they are soft and chewy.
– Fold in any festive holiday sprinkles, chocolate chips, or crushed candy canes as the last step before chilling the dough.
Storing Pudding Cookies
Pudding cookies are best stored in an airtight container. They will last for up to a week when stored at room temperature. They can also be frozen for up to three months when stored in an airtight container, or freezer-safe bag. When ready to eat, thaw the cookies at room temperature for about an hour.
More Delicious Peppermint Sweet Treats
- Muffin Tin Peppermint OREO Cheesecakes
- 20 Minute Peppermint Chocolate Cinnamon Buns
- Cream Cheese Mints
Pudding cookies are a delicious and easy way to spread holiday cheer! Be sure to try this recipe and enjoy the festive season with your friends and family. Merry Christmas!
Peppermint White Chocolate Chip Cookies
Equipment
- Oven adjusted to center rack position
- Stand mixer fitted with paddle attachment
- Plastic wrap
- Refrigerator
- Rubber Spatula
- parchment paper
- large baking sheet
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup unsalted butter room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 3.4 ounces instant vanilla pudding mix
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- 2 tablespoons holiday sprinkles
- ¾ cup Brach's Peppermint Crushed Candy Canes
Instructions
- In the bowl of a stand mixer add the softened butter, and both sugars. Cream until fluffy, and combined.
- Add the vanilla pudding mix, eggs, and vanilla extract; continue to beat until combined.
- In a small bowl whisk the flour and baking soda together. On low speed, slowly add the mixture to the batter. Combine until dough is thick.
- Fold in the white chocolate chips, crushed candy canes, and sprinkles. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap.
- Chill the dough for one hour minimally, or longer for best results.
- Once dough feels firm, preheat the oven to 350°F.
- Use a 2 tablespoon-size cookie scooper, scoop out the dough balls. Place them on a parchment-lined baking sheet (2 inches apart as they do not spread). Bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool.
- Transfer cookies to a cooling rack and repeat until all cookies have been baked.
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