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Peppermint Chocolate Chip Pudding Cookies

A festive twist on classic cookies, infused with peppermint and chocolate for a deliciously soft texture!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it's softened but not melted.
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 packet instant vanilla pudding mix (3.4 oz) Enhances flavor and texture.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 teaspoon peppermint extract Optional but encouraged!
  • as needed Crushed candy canes (for topping, optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Stir in the instant vanilla pudding mix until completely combined. Add the eggs and vanilla extract, mixing well until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, ensuring everything is blended nicely.
  5. Gently fold in the semi-sweet chocolate chips and add peppermint extract if desired.
Baking
  1. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet.
  2. Bake for 10-12 minutes, or until the edges are lightly golden.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  4. If desired, sprinkle with crushed candy canes for an extra festive touch!

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Microwave for a few seconds to enjoy warm.