Here we go again folks… Pudding Cookies: Christmas Edition. I LOVE to make different variations of pudding cookies. When it came to thinking of a great Christmas Pudding Cookie, I knew exactly what I wanted to make..
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 CHUNK PEPPERMINT PUDDING COOKIES
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 small package (3.9 oz) Devil’s Food instant pudding mix, dry (you could also just use chocolate, too)
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 chunks (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.