Chocolate pudding cookies speckled with peppermint crunch chips. Easy drop cookies that are perfect for your holiday cookie exchange!
Guess what? I literally just pulled the last pan of these out of my oven just 30 minutes ago! This wasn’t planned, but after tasting one and then seeing all sorts of Facebook status updates about upcoming cookie exchange parties, I decided that maybe posting these today instead of next week would be more helpful to all of you.
Our December Pinterest Party is tonight and it’s hosted at my house again. We decided as a group to do a Christmas cookie exchange this time, with everyone bringing at least two dozen cookies from a recipe they’ve pinned on Pinterest but have never made. (The whole point of our Pinterest parties is to force us to finally make the recipes that we pin!)
It was a tough decision, but I finally chose Julie’s recipe for a few reasons:
1 – They are EASY.
2 – They are festive with their peppermint pieces, but not overly so.
3 – I only had to pick up one ingredient at the store (the peppermint pieces) and had the rest on hand.
4 – They yield THREE dozen cookies, which means that I can eat a couple and share a few with my family before the party.
I don’t know about you, but those reasons right there were good enough for me! In a few years, when my kids are a little older and not so needy, then I might get a little more creative with my Christmas cookies again. But, these days, I like easy! You?
Gotta go clean my house now and get ready for tonight’s party!
What is a Pinterest Party? A bunch of girlfriends and I get together every couple of months to make a recipe or two that we’ve pinned but never tried. It’s a great excuse to get together, chat with new friends and eat good food! Find other successful Pinterest recipes we’ve tested on our group board and follow along as we add more every other month.
Chocolate pudding cookies speckled with Andes Peppermint Crunch baking chips throughout. Easy and quick to whip up for your holiday baking!
- 2 1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz.) package Chocolate Fudge pudding mix
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup Andes Peppermint Crunch Baking Chips
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone liner.
In a medium bowl, combine the flour, cocoa powder, baking soda and salt with a whisk; set aside. In a large mixing bowl, beat together the butter and sugars until creamy, about 1 minute on high speed. Add the pudding mix and then beat in the eggs one at a time. Stir in the vanilla extract and continue to mix until fully combined.
Gradually add the dry ingredients to the wet ingredients until just combined. Gently stir in the peppermint crunch baking chips until evenly distributed through the dough.
Using a medium cookie scoop or a regular spoon, form into 1 1/2 Tablespoons sized dough balls and place on cookie sheets. Bake for 10 minutes.
Remove from the oven and allow to cool on baking sheets for 5 minutes before removing. Store airtight for up to 5 days.
Recipe Source: Table for Two