Creamy Peppermint White Chocolate Pudding Cookies
Soft, moist holiday cookies featuring creamy white chocolate and festive peppermint, made easy with instant vanilla pudding mix for a melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups (280g) all-purpose flour
- 1 package (3.4 oz/96g) instant vanilla pudding mix
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup packed (110g) brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (270g) white chocolate chips
- ½ cup crushed peppermint candies (about 8–10 pieces)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 package instant vanilla pudding mix, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed brown sugar until light and fluffy, about 3-4 minutes.
- Beat in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
- Fold in 1 ½ cups white chocolate chips and ½ cup crushed peppermint candies gently with a spatula.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden but centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
If dough is too sticky to scoop, refrigerate for 15 minutes to firm up. Use softened butter at room temperature for best texture. Watch bake time closely to keep cookies soft and creamy. Crush peppermint candies into small pieces but not powder to maintain texture. Dough can be refrigerated up to 48 hours before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14
- Fat: 7
- Carbohydrates: 21
- Protein: 2
Keywords: peppermint cookies, white chocolate cookies, holiday cookies, pudding cookies, Christmas cookies, easy cookie recipe