In a stand mixer with paddle attachment, beat butter for 1 minute on medium speed until completely smooth and creamy. In a large mixing bowl, whisk together flour, cornstarch, baking soda, and salt. The combination of the white chocolate and peppermint is just so yummy. 4 ounces white chocolate, coarsely chopped. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Cover dough tightly with plastic wrap and chill for at least 2 hours or overnight. I’m not even a big white chocolate fan and I loved these cookies. Add white chocolate chips and crushed candy canes, then mix for about 5 seconds until combined. Believe me, you will never have a dry pudding cookie. The “secret” to pudding cookies is obviously the pudding mix. If there were, I’m sure I gobbled them up. My favorite were the Christmas Wreath Cookies. I’m not sure if there were any pudding cookies on those plates back in the day. Ingredients 1 2/3 cups (237g) all-purpose flour (scoop and level to measure) 1 cup (98g) unsweetened cocoa powder (scoop and level to measure) 1 tsp baking soda 1/2 tsp salt 1 cup (226g) unsalted butter, softened about halfway (it should be fairly firm still) 1 1/4 cups (250g) granulated sugar 3/4. I always looked forward to that day and all the different types of cookies on the plate. I remember when my dad used to come home from work with a giant plate of cookies from his office cookie swap. I discovered pudding cookies last Christmas and am so excited to share these White Chocolate Peppermint Pudding Cookies with you today.īaking Christmas cookies is one of my favorite traditions to do with the kids over the holidays. Have you ever tasted a pudding cookie? No? You have no idea what you are missing then.
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