This Peppermint White Chocolate Pudding Cookies recipe arrived in my kitchen during the first week of December several years ago when I wanted a cookie that felt festive but was effortless enough for last-minute guests. The secret is a pouch of white chocolate instant pudding mix folded into the dough: it keeps the cookies remarkably tender and chewy, even after they cool. I first tried this variation with vanilla pudding and liked the texture, but swapping in white chocolate pudding made the flavor sing alongside bright peppermint. The dough yields cookies with a glossy, slightly crackled top and a pillowy center — the kind of cookie my family asks for again and again.

I tend to make these for cookie exchanges and holiday movie nights. One batch fills two cookie sheets and disappears first. The contrast between the creamy white chocolate chips and the snap of peppermint crunch is what folks remember; someone once told me they tasted like a grown-up version of a peppermint bark cookie. If you want to make them ahead, the dough freezes beautifully, and a few extra crushed peppermint pieces on top right after baking give them a bakery finish. This recipe is approachable for home bakers: no special skills required, but I include a few pro tips to ensure consistent results every time.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) softened to room temperature. Real butter gives the best flavor and a tender bite; avoid margarine. I like Plugra or Land O'Lakes for consistent results.
• Light brown sugar: 1 cup packed. The molasses in light brown sugar adds moisture and chew; pack firmly into the cup for accurate measurement.
• Granulated sugar: 1/2 cup. Balances sweetness and promotes browning on the cookie edges.
• Egg: 1 large at room temperature for proper emulsification and lift.
• Vanilla extract: 2 teaspoons. Pure vanilla enhances the white chocolate without overpowering the peppermint.
• All-purpose flour: 2 3/4 cups. Spoon and level for accuracy; too much flour makes cookies cakey.
• White chocolate instant pudding mix: 1 package (about 3.4 ounces). The dry mix folded into the dough keeps cookies soft and adds subtle white chocolate flavor. If you can only find vanilla pudding mix, it works well too.
• Baking soda: 1 teaspoon. Gives a light lift and slightly crisp edges.
• Kosher salt: 1/2 teaspoon. Balances sweetness and enhances overall flavor.
• White chocolate chips: 1 1/2 cups. Use good-quality chips such as Ghirardelli or Guittard for a creamy melt.
• Peppermint crunch: 1 cup. I use Andes Peppermint Crunch Baking Chips; alternatively chop Andes Peppermint Crunch Thins or use peppermint crunch sprinkles for more surface texture.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set a cooling rack nearby. Measure ingredients precisely — particularly flour — by spooning into the cup and leveling with a knife to avoid dense cookies. Cream butter and sugars: In a stand mixer fitted with the paddle or using an electric hand mixer, cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar on medium speed for 2 to 3 minutes until pale and fluffy. Proper creaming incorporates air that helps the cookies spread evenly and develop a tender interior. Incorporate egg and vanilla: Add 1 large room-temperature egg and 2 teaspoons vanilla extract to the creamed mixture and beat until combined, scraping the bowl once. Mixing until just combined avoids overworking the dough, which can toughen cookies. Combine dry ingredients: In a separate bowl whisk together 2 3/4 cups all-purpose flour, 1 package white chocolate instant pudding mix (about 3.4 ounces), 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Whisking ensures even distribution of leavening and flavor components. Mix dry into wet: With the mixer on low, gradually add the dry mixture to the wet until just combined. Stop mixing as soon as no streaks of flour remain; overmixing develops gluten and will change the desired tender texture. Fold in chips and peppermint: Using a spatula, fold in 1 1/2 cups white chocolate chips and 1 cup peppermint crunch until evenly distributed. If you prefer more peppermint on top, reserve a few tablespoons to press into each cookie before baking. Scoop and chill if desired: Scoop dough using a 1 1/2 tablespoon cookie scoop about 2 inches apart on the prepared sheets. For thicker cookies, chill the scooped dough in the refrigerator for 15 to 30 minutes; chilling firms the butter and prevents excessive spreading. Bake and cool: Bake at 350 degrees Fahrenheit for 10 to 12 minutes, rotating the sheet halfway through. Cookies should be set at the edges and slightly soft in the center. Allow them to cool on the sheet for 5 minutes so centers finish setting, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they remain soft for up to 3 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. To refresh slightly stale cookies, warm for 5 to 8 seconds in the microwave or 3 minutes in a 325 degree Fahrenheit oven to revive chewiness. If you freeze dough balls, bake from frozen adding 1 to 2 extra minutes to the bake time.

Ingredient Substitutions

If you cannot find white chocolate pudding mix, use vanilla instant pudding mix — it will retain the soft texture while slightly reducing white chocolate notes. For dairy-free diets, substitute a vegan butter and dairy-free white chocolate chips, but results will vary because some vegan spreads have higher water content and may affect spread. For a gluten-free version, replace with a 1-to-1 gluten-free flour blend and reduce mixing slightly to avoid crumbliness. If you prefer a more subtle peppermint flavor, swap half the peppermint crunch for finely chopped candy canes.

Serving Suggestions

Serve warm with a glass of cold milk or a robust cup of dark coffee to balance sweetness. For holiday platters, arrange with peppermint bark, shortbread, and dark chocolate-dusted nuts. Garnish with a light dusting of powdered sugar or a few extra peppermint pieces on top. These also travel well for potlucks; place parchment between layers to prevent sticking and presentation damage.

Cultural Background

Combining white chocolate and peppermint has long been a winter holiday pairing in North American baking traditions, often seen in confections like peppermint bark. The use of instant pudding mix in doughs became popularized among home bakers in the late 20th century as an easy trick to add moisture and tenderness to cookies without additional eggs or fat. These cookies are a modern comfort iteration that brings together classic holiday flavors with a reliable textural shortcut beloved by busy home bakers.

Seasonal Adaptations

In winter, highlight the peppermint with extra crushed candy canes or a drizzle of white chocolate. For spring, swap peppermint for chopped freeze-dried strawberries and use vanilla pudding mix. For a fall variation, replace peppermint with orange zest and use white chocolate chips flavored with orange oil or swap in butterscotch chips for a different seasonal palette. Small swaps keep the core technique intact while letting the recipe adapt to occasion.

Meal Prep Tips

For make-ahead convenience, portion dough into scoops on parchment-lined trays and freeze until firm. Transfer scoops to a zip-top bag and bake slices directly from frozen, adding a minute or two to the bake time. This yields fresh-baked cookies on demand. Label bags with the bake date and quantity; frozen scoops maintain quality for up to 3 months. For parties, bake ahead and store in a single-layer container for best presentation.

These cookies have become a staple in my holiday rotation because they are quick, forgiving, and undeniably festive. Whether you serve them warm from the oven or pack them into tins for gifting, they bring a little extra cheer to any table. Give them a try and make them your own with the variations and tips above — I promise they’ll become a repeat favorite.