Peppermint White Chocolate Pudding Cookies

When December comes around, you're pretty much obligated to add peppermint into at least a few desserts. It'd be strange to bring peppermint treats to a party in the summer, but in the winter, people expect them somewhere on the dessert table.

Sometimes I feel like my blog is an ode to pudding cookies and chocolate, so it's only natural that I incorporate peppermint into my winter baking in the form of delicious white chocolate peppermint pudding cookies. They're sweet and sugary, which is to be expected with white chocolate and peppermint. It's a good thing because I could eat a million chocolate chip cookies, but I find myself satisfied with just one of these (and then maybe going back for another in an hour or so). They also have the soft inside with slightly crisp edges that you get by adding a box of pudding to the mix and allowing the dough to chill.

I've talked about my love for pudding cookies countless times, so it seems pointless to write much more since the only thing different about these are the mix-ins. Regardless, you should all put these on your holiday baking list because they are a perfect winter cookie!

Peppermint White Chocolate Pudding Cookies
Recipe adapted from Averie Cooks (idea adapted from The Baker Mama!)
Yield: 15 large cookies Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: about 3+ hours, for dough chilling

Ingredients:

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix (not sugar-free and not 'cook & serve'), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
 3/4 cup white chocolate chips (1/2 cup in the dough and 1/4 cup for placing on top of the dough mounds)
3/4 cup Andes Peppermint Crunch (1/2  and 1/4 cup for placing on top of dough mounds)

Directions:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (or cornstarch), baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the 1/2 cup of the chocolate chips, and 1/2 cup of the peppermint crunch. Beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form 15 equal-sized mounds of dough, roll into balls, and flatten slightly.
5. Add about a few white chocolate chips and peppermint crunch pieces to the top of each dough mound. This will make them look even better when they come out of the oven!
6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (8-10 cookies per sheet depending on the size of your cookie sheet) and bake for 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Crisp edges + soft inside = the perfect cookie.