Peppermint Crunch Chocolate Pudding Cookies

The holiday season is in full swing, and we are thinking aaaallllllll about cookies right now!

I am a major lover of any and all things peppermint mocha, so it's no surprise that my first December baking adventure are fudgy, decadent peppermint crunch cookies.

This recipe for Peppermint Crunch Chocolate Pudding Cookies is truly the essence of the season. A package of devil's food pudding mix gives these cookies an irresistible fudginess and keeps them soft and tender for days and days. I love pudding cookies and have made them a couple of times before - the possibilities are endless!

The star of the show, however, are these awesome peppermint crunch chips from Andes that I found at the grocery store a week or two ago. Unlike just crushing up candy canes, these chips are a base of white chocolate with tiny bits of peppermint candy throughout. They are smooth and creamy, with just the right amount of crunch (no breaking our teeth here!) If you see these at your store, HURRY and grab them - they are just too good!

If I haven't convinced you yet, maybe these pictures will do the talking...

Cookie swaps, here we come!

Here's what you need for Peppermint Crunch Chocolate Pudding Cookies* (Print Recipe)

2 sticks // 1 cup unsalted butter, at room temperature

3/4 cup dark brown sugar, packed

1/4 cup granulated sugar

1 3.4 ounce package devil's food pudding mix

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 1/4 cups flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup Andes Peppermint Crunch Chips (see note)

Here's what you do

Preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper. Set aside.

In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then add the pudding mix, eggs and vanilla extract. Beat until fully combined. Sift together the flour, cocoa powder, baking soda and salt. Add to the mixer then mix on medium-low speed until no dry flour bits remain. Do not overbeat the mixture. Add the chips and stir on low until evenly distributed throughout the batter. 

Use a medium cookie scoop and roll the dough into 2 inch balls, placing a few inches apart on the cookie sheet. Bake for 13 minutes then remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Cookies will last in an airtight container on the counter for 5 days. 

Note: If you can't find the Andes chips, you could achieve a very similar flavor by crushing up a few bars of peppermint bark into small shards.

*Gas Stove Girl Original Recipe