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 For A Chewy Holiday Treat

Name: Peppermint White Chocolate Pudding Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
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

Ingredients

Scale

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

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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!

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Prep Time: 10 min
Cook Time: 12 min
Method: bake