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CHOCOLATE PEPPERMINT PUDDING COOKIES
What's more perfect for Christmas than chocolate & peppermint? These delicious cookies are soft, buttery and full of chocolaty goodness with just the right amount of peppermint chips to add a minty crunch.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
60
cookies
Calories
124
kcal
Author
Linda Warren
Ingredients
2 ¼
cups
flour
3.9
oz
instant chocolate fudge pudding mix
1
teaspoon
baking soda
¾
cup
butter,
softened
¾
cup
brown sugar,
packed
¼
cup
sugar
2
eggs
1
teaspoon
vanilla extract
2 ¼
cup
Andes Peppermint Crunch Baking Chips
1
cup
semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees. Line cookie sheets with silpat or parchment paper or lightly spray with nonstick spray.
In a medium bowl, mix flour, pudding mix and baking soda together. Set aside.
Cream butter and sugars in your electric mixer until light and fluffy, about 3-4 minutes.
Turn mixer to lower speed and add eggs and vanilla until combined.
Stir in peppermint baking chips and chocolate chips.
Roll into 1" balls using the palms of your hands and place on prepared cookie sheets.
Bake for 9-10 minutes. Let cool slightly on cookie sheets then remove to wire racks to cool completely.
Nutrition
Calories:
124
kcal
|
Carbohydrates:
15
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Cholesterol:
12
mg
|
Sodium:
73
mg
|
Potassium:
33
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
80
IU
|
Calcium:
7
mg
|
Iron:
1
mg