When the holiday season rolls around, nothing says “celebration” quite like White Chocolate Peppermint Pudding Cookies. These festive treats are a perfect blend of creamy white chocolate, cool peppermint, and soft, chewy cookie goodness. The addition of white chocolate instant pudding mix gives these cookies a rich, melt-in-your-mouth texture that will have everyone asking for the recipe. Topped with a drizzle of melted Candy Cane Kisses, these cookies are as much a treat for the eyes as they are for the tastebuds. They make an ideal gift, a delightful snack, or a fun addition to your holiday dessert table.
Why You’ll Love This Recipe
- Perfect Holiday Flavor: The combination of peppermint and white chocolate creates a deliciously festive flavor that’s a crowd favorite during the holidays.
- Soft and Chewy: Thanks to the instant pudding mix, these cookies are exceptionally soft, with a melt-in-your-mouth texture that’s irresistible.
- Simple Ingredients: You don’t need fancy ingredients to create these incredible cookies. Just everyday pantry staples and a little peppermint magic!
- Fun and Festive: The candy cane drizzle and the addition of Candy Cane Kisses make these cookies visually stunning, perfect for a holiday dessert platter.
Ingredients
For the Cookies:
- 1 cup (2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1 small box (3.4 oz) white chocolate instant pudding mix (do not prepare, use dry mix)
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 24 unwrapped Hershey’s Candy Cane Kisses
For the Candy Cane Kisses Drizzle:
- 1 cup unwrapped Hershey’s Candy Cane Kisses
- 1/2 teaspoon canola or vegetable oil
Kitchen Equipment Needed
- Stand mixer or handheld electric mixer
- Large mixing bowls
- Measuring spoons and cups
- Parchment paper or cooking spray (for lining the baking sheet)
- Cookie scoop (optional)
- Microwave-safe bowl
- Spoon or fork (for drizzling)
Step-by-Step Instructions
Step 1: Prepare the Oven and Cookie Sheets
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or spray them lightly with cooking spray.
Step 2: Make the Cookie Dough
In a large bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and well-combined. This should take about 2 minutes.
Step 3: Add Wet Ingredients
Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Beat until everything is well incorporated.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, dry white chocolate pudding mix, and baking soda. Gradually add the dry mixture to the wet ingredients in small increments, mixing on low speed until just combined.
Step 5: Add the White Chocolate Chips
Stir in the white chocolate chips by hand or on low speed until evenly distributed.
Step 6: Shape the Dough and Stuff with Candy Cane Kisses
Take about 2 tablespoons of dough (a medium-sized cookie scoop works great) and roll it into a ball. Flatten the dough slightly in your hand, place one unwrapped Candy Cane Kiss in the center, and then gently fold the dough around the candy to form a dough ball again. Repeat this process with the remaining dough.
Step 7: Freeze the Dough Balls
Place the dough balls onto a plate and put them in the freezer for about 10 minutes before baking. This helps the cookies hold their shape while baking.
Step 8: Bake the Cookies
Place the chilled dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11 to 14 minutes, or until the cookies are set and lightly golden around the edges. They should still look slightly pale in the center. Keep an eye on them to avoid overbaking!
Step 9: Cool the Cookies
Once baked, let the cookies cool on the baking sheets for about 30 minutes to allow them to set and firm up before drizzling with chocolate.
Step 10: Make the Candy Cane Kisses Drizzle
While the cookies are cooling, prepare the candy cane drizzle. In a microwave-safe bowl, place the Candy Cane Kisses and the canola or vegetable oil. Microwave for 1 minute, stirring after 30 seconds. If necessary, microwave for additional 15-second intervals until the chocolate is smooth and fully melted.
Step 11: Drizzle the Melted Chocolate
Once the cookies have cooled, drizzle the melted candy cane chocolate over the top of each cookie using a spoon or fork. For a neater drizzle, you can place the melted chocolate in a ziplock bag, snip off a corner, and pipe the chocolate in straight lines over the cookies.
Step 12: Let the Drizzle Set
Allow the chocolate drizzle to cool and harden completely. Once set, your cookies are ready to enjoy!
Serving and Storage Tips
- Serving Suggestions: These cookies are perfect for holiday parties, cookie swaps, or as a sweet treat to enjoy with a cup of hot cocoa. They also make an excellent gift when packaged in festive boxes or tins.
- Storage: Store these cookies in an airtight container at room temperature for up to a week. If you want them to stay fresh longer, you can freeze them for up to 2 months. Just make sure to separate layers of cookies with parchment paper before freezing.
Variations
- Minty Chocolate Chips: If you’re a fan of even more peppermint flavor, you can substitute the white chocolate chips with mint chocolate chips or dark chocolate chips for a richer flavor contrast.
- Stuff with Other Candy: While Hershey’s Candy Cane Kisses are perfect for the holidays, you could also stuff the cookies with other Hershey’s Kisses flavors like Caramel Kisses or Milk Chocolate Kisses.
- Add Crushed Candy Canes: For extra crunch and peppermint flavor, sprinkle crushed candy canes over the cookies after drizzling with the chocolate.
Helpful Notes
- Chill the Dough: Don’t skip the freezing step! Chilling the dough before baking helps prevent the cookies from spreading too much during baking.
- Even Drizzle: If you want a more polished look, use a piping bag or a ziplock bag with the tip cut off for a more controlled drizzle.
- Bake in Batches: If you’re making a large batch, bake in two rounds to ensure each cookie gets the proper amount of space to spread while baking.
Tips from Well-Known Chefs
- Ina Garten: “I love using pudding mix in cookies because it makes them so soft and chewy. It’s an easy way to make any cookie feel extra special.”
- Martha Stewart: “Don’t rush the cooling process. Let your cookies set properly before drizzling with the chocolate to keep everything looking neat and polished.”
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just make sure to bring it back to room temperature before rolling it into balls.
Q: Can I use regular chocolate pudding mix instead of white chocolate?
A: You can, but it will change the flavor. The white chocolate pudding adds a creamy sweetness that works perfectly with the peppermint flavor. If you use regular chocolate pudding, the flavor will be different, though still delicious!
Q: Can I skip the candy cane drizzle?
A: Absolutely! The cookies are delicious on their own without the drizzle. However, the drizzle adds a festive touch that’s perfect for the holidays.
Q: How do I make sure my cookies don’t spread too much?
A: Freezing the dough before baking is key! This helps the cookies keep their shape as they bake.
Q: Can I use a different type of chocolate for the drizzle?
A: Yes! Feel free to substitute dark chocolate or milk chocolate if you prefer. Just make sure to melt it properly for a smooth drizzle.
Conclusion
White Chocolate Peppermint Pudding Cookies are a must-bake this holiday season. With their chewy texture, refreshing peppermint flavor, and beautiful candy cane drizzle, these cookies will quickly become a favorite in your holiday cookie repertoire. Whether you’re baking them for a party or just to enjoy at home, these festive treats are sure to bring a smile to everyone’s face. Enjoy!
