These Peppermint White Chocolate Pudding Cookies are chewy, perfectly sweet and make for a festive holiday treat!
Chewy Peppermint Christmas Cookies
Hooray for the Holidays! It truly is the most wonderful time of the year! We spent the day Sunday as a family putting up our Christmas tree and decking the whole house with holiday decor. It was so much fun! As we were decorating, I decided to bake up a batch of festive Peppermint White Chocolate Pudding Cookies for us to enjoy by the tree after we put the star on it.
We were all so excited about the decorations so why not celebrate with cookies?!
A Holiday Favorite!
Pudding cookies are always a favorite, so I decided to use a white chocolate pudding mix with white chocolate chips and plenty of peppermint to perk them up. They turned out AMAZING! The white chocolate and peppermint combo is perfection!
And who doesn’t love peppermint at the holidays? My Chocolate Peppermint Crunch Cookies are always a huge hit, and this Candy Cane Cake is so cute and festive.
They’re so quick and easy to bake that you’ll want to have these baking ingredients on hand for when you get those cookie cravings or when you need some last-minute treats for a party or house guests. We love to share a plate of these with gingerbread men, ornament brownie balls, and my candy cane cookies. They make great neighbor gifts!
And don’t you think Santa would love a plate of these yummy cookies on Christmas Eve?! I hear he loves peppermint! 🙂
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Unsalted butter, softened
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- White Chocolate Instant Pudding Mix – the dry pudding mix mixed into cookie dough helps to get a delicious, soft chewy texture on the inside once the cookies are baked. If you can’t find the white chocolate flavored pudding mix, you can use instant Vanilla Instant Pudding Mix.
- Baking soda
- Kosher salt
- White chocolate chips
- Peppermint crunch – I use Andes Peppermint Crunch Baking Chips, but you could chop Andes Peppermint Crunch Thins instead or use Peppermint Crunch Sprinkles
Supplies:
How to Make Peppermint White Chocolate Pudding Cookies
- Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the egg and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, dry pudding mix, baking soda and salt.
- Add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined.
- Stir in white chocolate chips and 1 cup peppermint crunch. Shape dough into heaping tablespoon-sized rounds and place a few inches apart on the prepared cookie sheets. Press additional peppermint crunch into the top of each cookie, if desired. Flatten each cookie very slightly with the palm of your hand.
- Bake for about 10-12 minutes or until the cookies start to turn a very light brown around the edges, rotating the cookie sheets after 6 minutes of baking.
- Let cool completely on cookie sheets. Store in an airtight container. Enjoy!
Storage
Store leftover cookies in an airtight container at room temperature for up to three days.
To freeze cookies, let cookies cool completely, stack with parchment paper in between each layer of cookies and store in a freezer safe container or resealable plastic bag. Let thaw completely at room temperature.
To freeze the cookie dough, shape dough into rounds, top with peppermint crunch and flatten slightly before lining them up on a parchment-lined baking sheet that will fit in your freezer. Place the baking sheet in the freezer for 1 hour to flash freeze the cookie dough and then transfer the cookie dough balls to a freezer safe container or freezer-safe plastic bag with parchment paper between each layer. Store cookie dough in the freezer for up to 3 months. When ready to bake, remove cookie dough from the freezer and bake from frozen, increasing the baking time by a few minutes.
More Christmas Cookies
Bring your A game to this year’s Christmas cookie exchange! I’ve got the Best Christmas Cookies to share at holiday cookie exchange or to gift to your neighbors this holiday season. They’re sure to spread tons of cheer! Plus, get tips on hosting your own Christmas cookie exchange party.
Happy cookie baking and eating! If you make these Peppermint White Chocolate Pudding Cookies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Peppermint White Chocolate Pudding Cookie Recipe
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 3 dozen
- Category: Dessert
Description
These peppermint white chocolate pudding cookies are chewy, perfectly sweet and make for a festive Holiday treat!
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 (I used Andes)
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the egg and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, dry pudding mix, baking soda and salt. Add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined.
- Stir in white chocolate chips and 1 cup peppermint crunch. Shape dough into heaping tablespoon-sized rounds and place a few inches apart on the prepared cookie sheets. Press additional peppermint crunch into the top of each cookie, if desired. Flatten each cookie very slightly with the palm of your hand.
- Bake for about 10-12 minutes or until the cookies start to turn a very light brown around the edges, rotating the cookie sheets after 6 minutes of baking.
- Let cool completely on cookie sheets. Store in an airtight container. Enjoy!
Can I use crushed peppermint instead of Andies? I cannot find Andies 😢
Thank you 🎄
Hi, Vickie! Yes, you can. Just know that it won’t be the same texture as the peppermint crunch, and it will be more minty. Which should still be really delicious. I was able to find Peppermint Crunch at my Target — you may want to check your local store? https://rstyle.me/+ES40ZgLU6eZs9HVMK0ZAGA
This is a great recipe, it has been one of my go to Christmas Cookies since I found the recipe. ❤️
Hi, Kelly! I am so glad you enjoy them! Merry Christmas!
Hi there. what kind of Andes do you use? These look amazing.
Hi Connie! Here’s the peppermint crunch that I use: https://www.tootsie.com/candy/andes/andes-baking-chips Enjoy!
There is way too much butter to flour ratio. The cookies came out in greasy puddles, had to throw entire batch out.
Hi, Alice! Oh, my. That has never been my experience with this recipe. Are you sure you followed the directions? It sounds like you may have left out the dry pudding mix which is important to their texture. Additionally, your pan may have been too warm and that caused some spreading.