Chocolate Peppermint Pudding Cookies
Welcome to the Crazy Christmas event! If you’re new here you may want to subscribe or join us on facebook. So happy to welcome Chef in Training!!
Hello friends of I Heart Nap Time! My name is Nikki and I blog over at Chef in Training. I blog about easy, delicious and family friendly recipes that anyone can make. After all, we are all “chef-in-training”s right?! ;-) I am super excited to be here visiting today. Jamielyn has become one of my “real-life” blogging friends and I just love her! We roomed together at a conference last year and she seriously is one of the sweetest people ever. And isn’t her blog just filled with so many great things?! I love the versatility of it and how she can pretty much do anything from crafting, to baking to DIY and everything else in between. Thank you so much for letting me be here today to share a new favorite cookie recipe of mine.
Over at my blog, I am kinda known for my Pudding Cookies. I LOVE to make different variations of pudding cookies… and I bake them up probably more often than necessary :) When Jamielyn asked me to be part of her Crazy Christmas, I knew instantly that I wanted to share a pudding cookie recipe with you.
The original Chocolate Chip Pudding Cookie recipe is dear to my heart. It was given to me by my mom and I am pretty sure my grandma is the one who gave it to her. Needless to say, it has been a long time family favorite.
That being said, I wanted to do the perfect Holiday Spin to it. When I think of holiday flavors, peppermint is the first thing that comes to mind… and what better than to pair it with Chocolate?! Chocolate and I never stray to far away from one another. These cookies are so soft and so perfect for the holiday season. They would make a perfect addition to your cookie plates this year!
MY OTHER RECIPES
Chocolate Peppermint Pudding Cookies
Ingredients:
- 3/4 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 small package Devil's Food instant pudding mix, dry (you could also just use chocolate, too)
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 2 1/4 cups flour
- 1 cup Andes Peppermint Crunch Baking Chips
- 1 cup semi-sweet chocolate chunks (semi-sweet chocolate chips will work)
Directions:
1. Cream together butter and sugars.
2. Beat in dry instant pudding mix.
3. Add eggs and vanilla and beat until well incorporated.
4. Add baking soda and flour and beat until well incorporated.
5. Stir in Andes Peppermint Crunch baking chips and semi-sweet chocolate chunks.
6. Roll into 1" balls and place on a greased baking sheet.
7. Bake at 350 degrees F for 8-10 minutes. I find 9 minutes to be the perfect number for my oven.
Enjoy!
Thank you so much Jamielyn for having me today!
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Wishing you all happy holidays!
-Nikki
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These look like heaven!! A combination of some of my favorite things. Thanks for sharing!
i have to say, looking @ pinterest – i keep landing on your website – thanks – lovely recipes.
making your pumpkin cookies this thanksgiving
Where can I find the Andes Peppermint Crunch baking chips? They didn’t have them at my grocery store. :(
I also have been unable to locate the Andes Peppermint Crunch baking chips; however substituted the Andes Creme De Menthe baking chips and they turned out delicious. They are a great replacement to Girl Scout’s Thin Mints.
try Super Target or World Market
I know it’s late now, but for anyone else having trouble at grocery stores, I found them at Walgreens.
Hi! How many does this recipe yield? I’m thinking of making them for a cookie exchange. :) Thank you!! Merry, merry!
Hi Lori-
It yields about 3 dozen cookies. I hope you like them!
This made about 36 cookies.
I used 12 crushed up candy canes.
Cook them on parchment paper. Otherwise you will need a chisel to get them off.
Over all may be the best thing to go in my mouth in a long time. amazing and easy. My 11 yr old crushed the candy canes and had a ton of fun!
I am so glad to hear you liked them Christy :) Love the crushed candy canes as a sub for the andes peppermint crunch baking chips- Great idea!
The BEST cookie I have ever had…thanks for sharing your recipe :)
Kelly
These are absolutely wonderful and so super easy! I took these to a Christmas party and everyone fell in love with them! Thanks so much for the recipe
I’m making these for a cookie exchange on Saturday and did a trial run last night. The looked amazing out of the oven, but then sank to nearly flat once they cooled. What am I doing wrong? I did have to zap the butter in the microwave to soften, if it softens naturally would that help?
When you say “1 small package” of instant pudding mix, do you know what the actual measurements are for that? I have a couple of different sizes of pudding mix and I’m not sure which one I should be using for this.
3.4 oz :)
Thanks for this wonderful recipe! I live overseas and knew that if I made this I would have to change a few things around. However, I found instant pudding mix (nothing shy of a miracle!) and decided to give it a try. They turned out great! I used Lindt mint chocolate bars and dark chocolate instead of the Andes mint chips and the chocolate chips. I didn’t have vanilla extract so I left that out. I also made the cookies quite small to fit into a specific container for gift-giving. Everything turned out perfectly. I will be making these again! Thank you!
Do you use unsalted butter?
I had never tried this recipe, or any of yours! And with blind trust, I doubled it! And it was funny, because as I was mixing these, I said, “Boy this looks aaaawful dry, and I haven’t even added the pudding.” Checking the recipe as a went, I looked at the credits to see where I obtained the recipe, and went on to say, “If these don’t turn out right, iheartnaptime is going to hear about it!” Well, har-dee-har-har, the laugh is on me! They were Awesome!!!! Thank You for the recipe! And to think I doubted you…silly me!
Haha, you are so welcome! I am glad they turned out well for you Linda! Thanks for your comment! :)
Took these too a cookie party last night and they won 1st place! They are amazing!
Wow, awesome! Thanks for your comment Alesyn!!
I have a convection oven and 10 minutes at 350 was the perfect amount of cooking time. I also let them cool for 2 minutes on the pan before removing them to the cooling rack. Rolling them into balls makes very evenly sized cookies – something that I tend to have trouble doing most of the time….LOL!
Thanks for commenting Patty! It helps to hear how different people’s ovens cook them! :)
I’m planning to double the recipe and bring the cookies to 2 different Christmas parties this week! How long do you think the dough would last in the fridge? I want to bake them fresh before bringing them to the second party :-) Thanks!