Chewy Peppermint Christmas Cookies
Peppermint cookies have a way of showing up exactly when the house starts to feel like the holidays. The original recipe comes from The BakerMama, and it was created for one of those slow, happy afternoons when the Christmas tree goes up and the decorations come out of storage.
The story behind the batch is simple and sweet. A tray of these cookies came out of the oven while the family was decorating, and they were enjoyed by the tree right after the star was placed on top.
That is the kind of moment these cookies are made for: the tree is finally finished, the lights are glowing, and everyone reaches for something chewy, minty, and warm from the oven.
What makes them worth repeating is the texture. A pudding mix goes into the dry ingredients, and it keeps the centers soft and chewy instead of crisp. The peppermint and white chocolate add the festive part, with cool mint and creamy sweetness in every bite.
If you are planning a cookie baking day with family, this is a friendly place to start. The dough comes together quickly, the cookies bake in about ten to twelve minutes, and the recipe makes three dozen, which is plenty for a crowd, a cookie platter, or a tin for the neighbors.
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A Holiday Favorite!
Peppermint shows up everywhere at the holidays, and for good reason. It is bright, cooling, and it pairs beautifully with chocolate. This recipe leans into that combination with a box of white chocolate instant pudding mix, a full cup of white chocolate chips, and peppermint crunch folded through the dough.
The pudding mix is the quiet hero here. It goes into the dry ingredients with the flour, and it is what gives the finished cookies that soft, chewy middle. The white chocolate chips melt into little creamy pockets, while the peppermint crunch stays crisp enough to remind you that this is a holiday cookie.
Another reason these cookies earn a spot in the regular rotation is how quickly they come together. There is no chilling, no rolling, and no decorating. You cream the butter and sugars, mix in the dry ingredients, fold in the chips and peppermint, scoop, and bake. That makes them realistic for a busy December afternoon.
They are also a smart recipe to keep ingredients on hand for. A box of pudding mix, a bag of white chocolate chips, and a bag of peppermint crunch in the pantry mean you can make a batch on a whim when a craving hits or when guests show up unexpectedly.
On a holiday cookie platter, these cookies look right at home next to gingerbread men, ornament brownie balls, and candy cane cookies. The mix of textures works: spicy, fudgy, crisp, and chewy all on one tray. They also make a lovely neighbor gift, packed in a small tin or a cellophane bag with a ribbon.
For Christmas Eve, they are a sweet finish to a long day. Set them out with cocoa or coffee, and let everyone help themselves. If you are baking ahead, they hold up well, so you are not stuck in the kitchen when the celebrating starts.
Ingredients and Supplies
Here is everything you need for one batch of three dozen cookies. The exact amounts are listed below so you can shop once and bake without guessing.
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
- 1 (3.4 ounce) box instant white chocolate pudding mix, or vanilla flavored pudding mix
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup white chocolate chips
- 1 1/2 cups peppermint crunch, divided
A note on the pudding mix. The dry pudding mix is the ingredient that creates the soft, chewy interior once the cookies bake. If you cannot find white chocolate pudding mix, vanilla instant pudding mix works as a substitute.
A note on the peppermint crunch. Andes Peppermint Crunch Baking Chips are the recommended choice. If those are not available, chopped Andes Peppermint Crunch Thins or peppermint crunch sprinkles both work well. The full amount is divided: one cup goes into the dough, and the rest is for pressing onto the tops.
Supplies you will need:
- Two cookie sheets
- Parchment paper
- An electric mixer
- A medium mixing bowl
That is it. No special pans, no piping bags, and no chilling space required.
How to Make Peppermint White Chocolate Pudding Cookies
Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper. Set them aside while you make the dough. Prep takes about ten minutes, and the cookies bake for about twelve.
- In the bowl of an electric mixer, beat the softened butter, light brown sugar, and granulated sugar until smooth.
- Add the egg and the vanilla, and beat until everything is well combined.
- In a separate bowl, whisk together the flour, dry pudding mix, baking soda, and kosher salt.
- Add the dry ingredients to the wet ingredients in the mixer one cup at a time, mixing until just combined. Stop as soon as the flour disappears so the dough does not get overworked.
- Stir in the white chocolate chips and one cup of the peppermint crunch by hand.
- Shape the dough into heaping tablespoon sized rounds and place them a few inches apart on the prepared cookie sheets.
- If you like, press some of the reserved peppermint crunch into the top of each dough round.
- Flatten each cookie very slightly with the palm of your hand.
- Bake for about 10 to 12 minutes, until the cookies start to turn a very light brown around the edges. Rotate the cookie sheets after 6 minutes of baking so everything browns evenly.
- Let the cookies cool completely on the cookie sheets before moving them.
Those pale golden edges are your signal. If the centers still look a little soft when you pull the tray out, that is exactly right. They set as they cool, and that is what keeps them chewy.
Storage
These cookies keep well, which is one of the best things about baking a big batch.
| Storage method | How to do it | How long it lasts |
|---|---|---|
| Room temperature | Keep them in an airtight container | Up to 3 days |
| Freezer, baked cookies | Cool completely, stack with parchment paper between layers, then place in a freezer safe container or resealable plastic bag. Thaw completely at room temperature. | Best enjoyed sooner rather than later |
| Freezer, raw dough | Shape, top, and flatten the rounds, then freeze as described below | Up to 3 months |
For baked cookies, an airtight container on the counter is all you need. They stay soft and chewy for up to three days.
If you want to freeze baked cookies, let them cool completely first. Stack them with parchment paper between each layer, then slide the stack into a freezer safe container or a resealable plastic bag. When you are ready to serve, thaw them completely at room temperature.
Freezing the raw dough is the better move if you want fresh cookies on demand. Shape the dough into rounds, press the peppermint crunch into the tops, and flatten each one slightly. Line the rounds up on a parchment lined baking sheet that fits in your freezer and flash freeze them for one hour.
Once they are firm, transfer the dough balls to a freezer safe container or a freezer safe plastic bag, with parchment paper between each layer so they do not stick together. The dough can stay in the freezer for up to three months.
When a craving strikes, take the dough straight from the freezer to the oven. Just add a few minutes to the baking time and watch for those light brown edges.
Keep a stash of frozen dough balls on hand for the nights when you want a warm cookie without making a whole batch of dough from scratch.
More Christmas Cookies
If you are filling a cookie box or planning a cookie exchange, these peppermint cookies are a great starting point. A collection of Christmas cookies gives you plenty of options for holiday swaps and for gifting to neighbors, and there are also tips available for hosting a Christmas cookie exchange party if you want to organize one yourself.
Two easy pairings to bake alongside them: white chocolate chip cookies for a classic buttery option, and cranberry white chocolate chip cookies for a tart, festive contrast. Together they cover creamy, fruity, and minty on one platter.
For a cookie exchange, ask each guest to bring a set number of cookies so the math stays simple, and label anything with nuts or peppermint so guests with sensitivities can choose safely.
Packaging matters too. Small tins, paper boxes, or clear bags with a ribbon all work well. Add a little tag with the cookie name so recipients know what they are eating. If you are delivering in cold weather, keep the cookies in a closed container so they do not pick up moisture on the way.
This recipe was adapted from the peppermint white chocolate pudding cookies shared by The BakerMama. If you enjoy peppermint and chocolate together, that is the place to start, and the original post walks through the process with plenty of helpful photos.
FAQs
How do you make peppermint white chocolate pudding cookies?
Cream together 1 cup of softened unsalted butter, 1/2 cup light brown sugar, and 1/2 cup granulated sugar. Beat in 1 large egg and 1/2 teaspoon vanilla. In a separate bowl, whisk 2 cups all-purpose flour, one 3.4 ounce box of instant white chocolate pudding mix, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt. Gradually add the dry mixture to the wet ingredients until just combined, then stir in 1 cup white chocolate chips and 1 cup of peppermint crunch. Shape the dough into heaping tablespoon-sized rounds, place them on parchment-lined baking sheets, and flatten slightly. Bake at 350°F for 10 to 12 minutes until the edges are lightly browned, rotating the sheets halfway through. Let the cookies cool completely on the baking sheets before serving.
What is the best way to keep these peppermint cookies soft and chewy?
The instant white chocolate pudding mix is the key to achieving a soft, chewy texture because its cornstarch inhibits gluten formation and helps the cookies retain moisture. For best results, do not overmix the dough and bake only until the edges are just set and lightly golden. Store the baked cookies in an airtight container at room temperature for up to three days to maintain their softness.
Can you use crushed candy canes instead of peppermint crunch in this recipe?
Yes, you can substitute crushed candy canes or hard peppermint candies for the peppermint crunch. To crush them, place the candies in a sealed plastic bag and gently tap with a rolling pin until you reach the desired consistency. Keep in mind that crushed candy canes will create a crunchier, more intensely minty texture than pre-made peppermint crunch baking chips.
How should you store peppermint white chocolate pudding cookies?
Baked cookies should be stored in an airtight container at room temperature, where they will stay fresh for up to three days. For longer storage, you can freeze the baked cookies by cooling them completely, stacking them with parchment paper between layers, and placing them in a freezer-safe container. The raw cookie dough can also be frozen for up to three months; shape it into rounds, flash freeze on a baking sheet, then transfer to a freezer bag. Bake frozen dough directly from the freezer, adding a few extra minutes to the baking time.
Peppermint White Chocolate Pudding Cookies
Chewy Peppermint Christmas Cookies Peppermint cookies have a way of showing up exactly when the house starts to feel like the holidays. The original recipe comes from The BakerMama, and it was created for one of those slow, happy afternoons when the Christmas tree goes up and the decorations come out of storage.
- Total Time: 22 min
- Yield: 3 dozen 1x
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
2 cups all-purpose flour
1 (3.4 ounce) box instant white chocolate pudding mix, or vanilla flavored pudding mix
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup white chocolate chips
1 1/2 cups peppermint crunch, divided; I used Andes
Instructions
1-Preheat oven to 350°F: Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
2-In the bowl of an electric mixer,: In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the egg and vanilla and beat until well combined.
3-In a separate bowl, whisk together the: In a separate bowl, whisk together the flour, dry pudding mix, baking soda and salt. Add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined.
4-Stir in white chocolate chips and 1: Stir in white chocolate chips and 1 cup peppermint crunch. Shape dough into heaping tablespoon-sized rounds and place a few inches apart on the prepared cookie sheets. Press additional peppermint crunch into the top of each cookie, if desired. Flatten each cookie very slightly with the palm of your hand.
5-Bake for about 10-12 minutes or until: Bake for about 10-12 minutes or until the cookies start to turn a very light brown around the edges, rotating the cookie sheets after 6 minutes of baking.
6-Let cool completely on cookie sheets: Let cool completely on cookie sheets. Store in an airtight container. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 12 min
- Method: bake
