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
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup white chocolate chips
- 1–1/2 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 11-13 minutes or until the cookies start to turn a very light brown around the edges, rotating the cookie sheets after 7 minutes of baking.
- Let cool completely on cookie sheets. Store in an airtight container. Enjoy!