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!
Chocolate Peppermint Pudding Cookies
- 3/4 cup butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup 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 flour
- 1 cup Andes Peppermint Crunch Baking Chips
- 1 cup semi-sweet chocolate chunk (semi-sweet chocolate chips will work)
- 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.
Thank you so much Jamielyn for having me today!
Be sure and come visit me at
Chef in Training
Wishing you all happy holidays!
Love this recipe? Check out these: