These chocolate chunk peppermint pudding cookies are so soft and full of chocolate flavor. The crushed peppermint chips adds the perfect touch.
I LOVE to make different variations of pudding cookies… and I bake them up probably more often than necessary :)
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!
Chocolate Peppermint Pudding Cookies
Ingredients
- 3/4 cup butter (softened)
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 3.4 oz Devil’s Food instant pudding mix (1 package, dry; you could also just use chocolate too)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 1/4 cups all-purpose flour
- 1 cup Andes Peppermint Crunch Baking Chips
- 1 cup semi-sweet chocolate chunk (semi-sweet chocolate chips will work)
Instructions
- Cream together butter and sugars.
- Beat in dry instant pudding mix.
- Add eggs and vanilla and beat until well incorporated.
- Add baking soda and flour and beat until well incorporated.
- Stir in Andes Peppermint Crunch baking chips and semi-sweet chocolate chunks.
- Roll into 1″ balls and place on a greased baking sheet.
- Bake at 350 degrees F for 8-10 minutes. I find 9 minutes to be the perfect number for my oven.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Thank you so much Jamielyn for having me today!
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Chef in Training
Best eaten while still warm
These are amazing!! I was short on time and couldn’t find the Andes bits. I wanted them red & white so I bought Hershey’s Kisses Candy Cane ones and cut them up myself. My husband said these are better than Thin Mints!
I love the hershey’s candy cane kisses so I’ll have to try that next time! Glad you enjoyed these! :)
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!
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! :)
Took these too a cookie party last night and they won 1st place! They are amazing!
Wow, awesome! Thanks for your comment Alesyn!!
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! :)