Soft, chewy, and packed with chocolate and peppermint, these Chocolate Chunk Peppermint Pudding Cookies are a holiday favorite! Perfect for cookie trays, parties, or gifting!
Christmas is my favorite time of year! From festive music and decorations to treats like Fantasy Fudge, Christmas Kitchen Sink Cookies, and these Chocolate Peppermint Pudding Cookies, the season is full of joy. Each year, my kids and I assemble cookie trays with a mini loaf of Eggnog Quick Bread or Starbucks Gingerbread Loaf in the center, then fill them with cookies and candy favorites like Classic Chocolate Crinkle Cookies, Christmas Cornflake Brittle, Peanut Butter Blossoms, and more.
Quick Look: Chocolate Chunk Peppermint Pudding Cookies Recipe
- ⏱️ Prep Time: 10 minutes
- 🍪 Bake Time: 10 minutes
- ⏳ Total Time: 20 minutes
- 👨👩👧👦 Servings: 36
- 🔥 Calories: 164 kcal per cookie
- ⭐ Difficulty: Easy
- 🌟 Variations: Gluten-Free (substitute all-purpose flour with a 1:1 gluten-free blend), Extra Chocolate (use chocolate chunks or add white chocolate), Peppermint Twist (add crushed candy canes, peppermint kisses, or peppermint extract).
- 🍫 Flavor Profile: Soft, chewy, and chocolatey with a tasty peppermint kick. Perfectly festive for the holidays.
Jump to:
Why You’ll Love These Cookies
- Soft & Chewy: The secret? Instant pudding mix gives these cookies a tender, moist texture every time just like in my Banana Pudding Cookies.
- Quick & Easy: No chilling required; ready to bake in under 10 minutes.
- Festive & Fun: Perfect for Christmas trays, cookie exchanges, and gifting with crushed candy canes, peppermint chips, or chocolate chunks.
- Freezer Friendly: Bake ahead and freeze. Once thawed, you can enjoy for any holiday occasion.
🎄🍪 For additional ideas, check out my Christmas Cookie Collection!
Ingredient Notes
Here's a quick overview (see the printable recipe card below for exact amounts):
- Butter: Unsalted, softened for easy mixing (salted works too).
- Instant Chocolate Pudding Mix: Devil's Food or chocolate flavor for softness and flavor.
- Sugars: Brown sugar and granulated sugar for the perfect balance of sweetness.
- Eggs & Vanilla: Large eggs at room temperature, pure vanilla extract.
- Flour & Baking Soda: All-purpose flour for structure. Can substitute 1:1 gluten-free flour.
- Chocolate & Peppermint Chips: Semi-sweet chocolate chunks or chips, peppermint chips, crushed candy canes, or candy cane peppermint kisses.
How to Make Chocolate Chunk Peppermint Pudding Cookies
Step 1. Preheat oven to 350 degrees F. Cream together butter, brown sugar, and white sugar.
Step 2. Add eggs and vanilla extract, mixing until just combined. Gradually mix in flour, pudding mix, and baking soda.
Step 3. Fold in chocolate chips & peppermint stirring until evenly distributed.
Step 4. Scoop 1-inch balls and place on baking sheet.
Step 5. Bake 8-10 minutes or until edges are lightly golden.
Step 6. Remove and let cookies rest briefly before enjoying. Pro Tip: Watch cookies closely during the last few minutes; ovens vary. Over-baking will make them less soft and chewy.
Baking Tips
- Don't over-mix; this keeps cookies tender.
- Use a cookie scoop for uniform size.
- Cool on a wire rack to finish setting.
Storage
Allow cookies to fully cool before transferring to an airtight container or storage bag.
- Room Temperature: 5 days in an airtight container.
- Refrigerator: Up to 7 days.
- Freezer: Up to 3 months; thaw overnight before serving.
- Reheating: Microwave 10-15 seconds for a fresh-out-of-the-oven taste.
Chocolate Peppermint Pudding Cookies Recipe FAQs
It keeps the cookies soft, moist, and gives a tender crumb.
Add crushed candy canes, peppermint kisses, or colorful holiday sprinkles on top.
Yes! Freeze baked cookies in an airtight container for up to 3 months, or freeze dough and bake later. Thaw or microwave before serving.
Yes! Simply substitute all-purpose flour with a 1:1 gluten-free blend. You'll still get soft, chewy holiday peppermint cookies packed with chocolate and festive flavor.
More Cookie Recipes You’ll Love
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Chocolate Chunk Peppermint Pudding Cookies
Ingredients
- ¾ cup butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 box Devil's food Instant chocolate pudding mix 3.8 oz box
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 ¼ cup flour all purpose
- 1 cup Peppermint chips or crushed candy cane
- 1 cup semi-sweet chocolate chunks
Instructions
- Preheat oven to 350°F.
- Cream butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla; mix until combined.
- Gradually stir in flour, pudding mix, and baking soda.
- Fold in chocolate chunks and peppermint.
- Scoop 1-inch balls onto a baking sheet.
- Bake 8-10 minutes or until edges are lightly golden. Cool slightly before enjoying.
Notes
- Don't over-mix to keep cookies tender.
- Use a cookie scoop for even sizing.
- Cool on a wire rack to finish setting.
- Room Temp: Up to 5 days in an airtight container
- Refrigerator: Up to 7 days
- Freezer: Up to 3 months; thaw overnight before serving
- Reheating: Microwave 10-15 seconds for fresh-out-of-oven taste
Catalina says
I made these and they stayed so soft. The peppermint bits add such a fun crunch!
Kristin Hayes says
Yay!! Glad you enjoyed!!
Tammy says
Such a perfect holiday cookie! Peppermint and chocolate is a classic seasonal must and these are so easy to whip up too!
Kristin Hayes says
So glad you enjoyed!!
Ben says
These are awesome! I had them with milk, and I felt just like a kid again.
Kristin Hayes says
The best combo! Glad you enjoyed!
Terri says
I made this last night for the kids and grandkids. They were such a big hit. Loved the flavor.
Kristin Hayes says
Yay!! Thanks for the great feedback!
Maria says
Chocolate and peppermint is such a great combo. I loved the flavor, but that great texture is what really did it for me. YUM.
Kristin Hayes says
So glad you enjoyed!!
Beth says
These are perfection. I love the soft texture and the peppermint is so good with the chocolate!
Kristin Hayes says
Love hearing this! Glad you enjoyed!
Kim M. says
My kids love these! Great texture!