Description
Indulge in the holiday spirit with these Peppermint White Chocolate Pudding Cookies, a delightful blend of creamy white chocolate and refreshing peppermint. Soft, chewy, and irresistibly moist, these cookies are perfect for any festive gathering!
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 cup white chocolate chips
- ½ cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the instant vanilla pudding mix until well incorporated.
- Add in the eggs and peppermint extract. Beat until combined.
- Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Be careful not to over-mix!
- Gently fold in the white chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: For thicker cookies, consider chilling the dough for 30 minutes before baking. Remember that cookies will continue to cook on the baking sheet after being removed from the oven, so it’s better to underbake them slightly.