Chocolate Chunk Peppermint Pudding Cookies
Soft, chewy Chocolate Chunk Peppermint Pudding Cookies are easy, festive, and perfect for holiday trays or gifting!
Servings: 36
Calories: 164kcal
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
Pro Tips:
- 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
Nutrition
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 112mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 134IU | Calcium: 21mg | Iron: 1mg
