Introduction
These cookies are a holiday powerhouse, combining the fudgy texture of a pudding cookie with the festive crunch of peppermint. You’ll love how the rich chocolate base makes the perfect backdrop for cool, minty chips and melty chocolate chunks. They stay incredibly soft for days, making them a perfect make-ahead treat for your cookie trays.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36 cookies
Ingredients
- 3/4 cup butter (*softened)
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 box Devil’s food Instant chocolate pudding mix (*small box)
- 2 eggs
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 tsp baking soda
- 2 1/4 cup flour
- 1 cup Peppermint chips (*or crushed candy cane/crushed peppermint kisses)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla powder (use half this amount if you prefer less rich vanilla flavor).
- Add the dry chocolate pudding mix and baking soda, mixing until fully incorporated.
- Gradually add the flour, mixing just until no dry streaks remain.
- Gently fold in the peppermint chips and semi-sweet chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set but the centers still look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Swirled Frosting: Top cooled cookies with a simple vanilla glaze swirled with a drop of red food coloring for a peppermint candy look.
- Chocolate Dip: Dip half of each cooled cookie into melted dark chocolate and sprinkle with extra crushed peppermint.
- Ice Cream Sandwiches: Sandwich a small scoop of vanilla or peppermint ice cream between two cookies for a decadent frozen treat.
- Mint Extract Boost: Add 1/4 teaspoon of finely chopped fresh mint (use a small amount; adjust to taste) to the dough along with the vanilla for an extra-intense mint flavor.
Tips for Success
- Ensure your butter is properly softened to room temperature for the best creaming texture and to avoid dense cookies.
- For uniformly sized cookies, use a small cookie scoop or a tablespoon measure.
- The cookies will look underdone when you take them out; the residual heat will finish cooking them for the perfect soft texture.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls or baked cookies for up to 3 months. To recapture that fresh-baked softness, microwave a cookie for 8-10 seconds.
FAQ
Can I use a different flavor of pudding mix?
Yes, buttermilk chocolate or chocolate fudge pudding mix would work well. Using a non-chocolate flavor will significantly change the final taste.
My dough seems too dry or crumbly. What happened?
You may have measured the flour by scooping directly from the bag, which packs it in. Next time, spoon the flour into your measuring cup and level it off for a more accurate, lighter measure.
Can I omit the peppermint chips?
Absolutely. You can replace them with an additional cup of chocolate chips, white chocolate chips, or even nuts to make a standard chocolate chunk pudding cookie.
What is the purpose of the pudding mix?
The instant pudding mix adds flavor, contributes to a soft and cake-like texture, and helps keep the cookies moist for days.
Can I make the dough ahead of time?
Yes, you can scoop the dough balls, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
What can I use if I can’t find peppermint chips?
You can crush hard peppermint candies or candy canes, or roughly chop peppermint bark or Andes mints as a substitute.