I have a thing for pudding cookies. Who knew pudding would make a cookie so moist and full of flavor? And have you baked with Andes Peppermint Crunch Baking Chips before? I’m pretty sure I could eat them straight from the bag and not think twice about it. They are amazing!
Here’s your secret ingredients:
After I took the picture I decided to use white chocolate chips rather than milk chocolate chips. I thought they would be delish!
Slightly pat down the tops of the uncooked dough so you can add more f the peppermint chips. Trust me, you’ll want to do this. They are wonderful!
You surely don’t have to but look how great they turned out.
Thank you to Cheerios and Lattes for this recipe.
The cookies were moist and, because of the chocolate pudding rather than cocoa, they weren’t super chocolatey. The addition of the white chocolate chips was perfect. I would maybe add some milk chocolate chips also (and still add the white too.) And the peppermint flavor was TO. DIE. FOR!
Here’s another great pudding cookie for the holiday season – Candy Can Pudding Cookies.
We’re linking to the parties found HERE.