Oh, Christmas baking! Is there anything better than the smell of cookies wafting through the house, especially when you’re making something extra special? I’ve always loved the tradition of baking during the holidays, and these triple chocolate Christmas Pudding Cookies? They’re a total game-changer. They’re not just any old cookie; they’re packed with milk, dark, *and* white chocolate, then topped with the cutest little holly decorations. I’ve been tweaking this recipe for years, and trust me, it’s a winner! They’re SO festive, and honestly, who can resist a cookie that looks like a mini Christmas pudding? Every year, I bring a batch of these Christmas Pudding Cookies! to our family gathering, and they disappear faster than Santa down a chimney! So, let’s get baking!
Why You’ll Love These Christmas Pudding Cookies!
Seriously, these cookies are just the BEST. Here’s why you’ll be obsessed:
- Delicious Flavor: That triple chocolate combo? Insane.
- Festive Look: They’re basically edible Christmas decorations!
- Perfect for Gifting: Wrap ’em up and spread the holiday cheer.
- Fun to Make with Family: Get everyone involved in the decorating!
- Customizable Decorations: Get creative with your holly designs!
Festive and Fun Christmas Pudding Cookies!
These cookies are guaranteed to bring some holiday joy to your kitchen!
Triple Chocolate Delight in Christmas Pudding Cookies!
Milk, dark, and white chocolate – it’s a chocolate lover’s dream!
Perfect for Sharing Christmas Pudding Cookies!
Spread the sweetness by gifting these to friends and family!
Ingredients for Your Christmas Pudding Cookies!
Alright, gather ’round! Here’s what you’ll need to whip up these beauties:
- 125g unsalted butter, softened
- 100g light brown sugar, packed
- 100g white granulated sugar
- 1 medium egg, room temperature
- 1 tsp vanilla extract
- 25g cocoa powder
- 225g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 150g milk chocolate chips
- 150g dark chocolate chips
- 300g white chocolate chips
- Leftover buttercream coloured red
- Green and red sugar paste
- Holly sprinkles
- Green and red coloured white chocolate
How to Make Christmas Pudding Cookies: Step-by-Step Instructions
Okay, let’s get down to business! Don’t worry, it’s easier than wrapping presents (and way tastier!).
- First things first, preheat your oven to 180 degrees C (that’s 160 degrees C fan, if you’ve got one) and line two to four baking trays with parchment paper. Trust me, parchment paper is your friend here – no one wants cookies stuck to the tray!
- Now, in a large bowl, mix together the softened unsalted butter and both sugars until it’s light and fluffy. You really want to get them thoroughly combined. I usually use an electric mixer, but you can totally do it by hand if you’re feeling strong!
- Next, mix in the vanilla and the egg until everything’s nicely combined. Don’t overmix it, just until it looks smooth.
- In the same bowl, add in the cocoa powder, plain flour, bicarbonate of soda, baking powder, and salt. Mix until you get a thick paste – it’ll look like cookie dough, because, well, it IS!
- Now for the best part: fold in those chocolate chips! Make sure they’re evenly distributed throughout the dough. Then, spoon the mixture onto the prepared baking trays, leaving enough space between each cookie for them to spread out. I use a 5cm cookie scoop to keep them all the same size.
- Bake in the oven for 10-12 minutes. Keep an eye on them! A minute or so less, and they’ll be gooey; a minute or two more, and they’ll be deliciously crunchy. You want them to spread out perfectly and look nice and crinkly.
- Once they’re baked, take them out of the oven and let them cool fully on the baking trays. Don’t try to move them while they’re still warm – they’ll fall apart!
- Once the cookies are completely cool, melt the white chocolate in a small container that’s big enough to dip the cookies into.
- Dip each cookie into the melted white chocolate, coating the front (or back, if you prefer!). Then, lay them onto new parchment-lined trays.
- Let the chocolate set at room temperature, or pop them in the fridge to speed things up.
- Finally, decorate them with your holly decorations! I use some leftover vanilla buttercream dyed green and some small red sprinkles for the berries. You can also use green and red sugar paste or coloured white chocolate – get creative!
Preparing the Dough for Christmas Pudding Cookies!
Creaming the butter and sugar is key to a good cookie, so don’t rush this step!
Adding the Dry Ingredients to Christmas Pudding Cookies!
Mix until just combined – overmixing can lead to tough cookies.
Baking Your Christmas Pudding Cookies!
Keep a close eye on those cookies! Baking time can vary depending on your oven.
Decorating Your Christmas Pudding Cookies!
This is where you can really let your creativity shine!
Ingredient Notes and Substitutions for Christmas Pudding Cookies!
Okay, so let’s talk ingredients. You *can* play around a bit, but here’s what I recommend:
- Butter: Unsalted butter is best because it lets you control the salt level. Make sure it’s softened, but not melted!
- Sugar: The combination of light brown and white sugar gives the cookies the perfect texture and flavor. You *could* use all of one or the other, but it won’t be quite the same.
- Chocolate: I love using a mix of milk, dark, and white chocolate chips, but feel free to use whatever you have on hand! Just try to keep the total amount the same.
Choosing the Right Chocolate for Christmas Pudding Cookies!
Different chocolates will give you slightly different flavors, so experiment and find your favorite combination!
Gluten-Free Christmas Pudding Cookies!
Want to make these gluten-free? Swap out the plain flour for a gluten-free blend. You might need to add a little extra liquid to get the right consistency.
Vegan Christmas Pudding Cookies!
To make these vegan, use a vegan butter substitute and a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water). It might change the texture slightly, but they’ll still be delicious!
Tips for Perfect Christmas Pudding Cookies!
Want to take your Christmas Pudding Cookies to the next level? Here are a few of my top tips:
- Chill the dough: If you have time, chilling the dough for at least 30 minutes before baking will help prevent the cookies from spreading too much.
- Don’t overbake: These cookies are best when they’re slightly soft in the center, so don’t overbake them!
- Let them cool completely: I know it’s tempting to eat them right away, but letting the cookies cool completely will help them set and prevent them from falling apart.
Achieving the Perfect Texture in Your Christmas Pudding Cookies!
The key to a perfect cookie is all in the dough consistency and baking time, so pay attention!
Preventing Your Christmas Pudding Cookies! from Spreading Too Much
Chilling the dough is your best friend when it comes to preventing spread.
Storing Your Christmas Pudding Cookies! for Maximum Freshness
Store your baked cookies in an airtight container at room temperature to keep them fresh.
Storing and Reheating Your Christmas Pudding Cookies
So, you’ve baked a batch of these amazing Christmas Pudding Cookies, and somehow, you have leftovers (I’m impressed!). To keep them fresh, store them in an airtight container at room temperature. They’ll last for about 4-5 days, but honestly, they’ll probably be gone way before then! If you want to keep them longer, you can freeze them for up to 2 months. Just let them thaw at room temperature before enjoying.
FAQ About Christmas Pudding Cookies!
Got questions? I’ve got answers! Here are a few of the most common questions I get about these cookies:
Can I Freeze Christmas Pudding Cookies! Dough?
Absolutely! You can freeze the raw cookie dough for up to 2 months. Just thaw it in the fridge overnight before baking.
How Long Do Christmas Pudding Cookies! Last?
They’ll stay fresh for about 4-5 days in an airtight container at room temperature.
Can I Make Christmas Pudding Cookies! Ahead of Time?
Yep! You can bake these cookies a day or two before your party. Just store them in an airtight container to keep them fresh.
Estimated Nutritional Information for Christmas Pudding Cookies!
Okay, so here’s the deal. The nutritional information is just an estimate, okay? But roughly, one cookie has about:
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Share Your Christmas Pudding Cookies!
Alright, you’ve got the recipe, now go bake some Christmas magic! And hey, if you make these cookies, I wanna see ’em! Leave a comment below, rate the recipe, or share a picture on social media. Happy baking!
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Ingredient Notes and Substitutions for Christmas Pudding Cookies!
Okay, so let’s talk ingredients. You *can* play around a bit, but here’s what I recommend:
- Butter: Unsalted butter is best because it lets you control the salt level. Make sure it’s softened, but not melted!
- Sugar: The combination of light brown and white sugar gives the cookies the perfect texture and flavor. You *could* use all of one or the other, but it won’t be quite the same.
- Chocolate: I love using a mix of milk, dark, and white chocolate chips, but feel free to use whatever you have on hand! Just try to keep the total amount the same.
Choosing the Right Chocolate for Christmas Pudding Cookies!
Different chocolates will give you slightly different flavors, so experiment and find your favorite combination!
Gluten-Free Christmas Pudding Cookies!
Want to make these gluten-free? Swap out the plain flour for a gluten-free blend. You might need to add a little extra liquid to get the right consistency.
Vegan Christmas Pudding Cookies!
To make these vegan, use a vegan butter substitute and a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water). It might change the texture slightly, but they’ll still be delicious!
Ingredients for Your Christmas Pudding Cookies!
Alright, gather ’round! Here’s what you’ll need to whip up these beauties:
- 125g unsalted butter, softened
- 100g light brown sugar, packed
- 100g white granulated sugar
- 1 medium egg, room temperature
- 1 tsp vanilla extract
- 25g cocoa powder
- 225g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 150g milk chocolate chips
- 150g dark chocolate chips
- 300g white chocolate chips
- Leftover buttercream coloured red
- Green and red sugar paste
- Holly sprinkles
- Green and red coloured white chocolate
How to Make Christmas Pudding Cookies: Step-by-Step Instructions
Okay, let’s get down to business! Don’t worry, it’s easier than wrapping presents (and way tastier!).
- First things first, preheat your oven to 180 degrees C (that’s 160 degrees C fan, if you’ve got one) and line two to four baking trays with parchment paper. Trust me, parchment paper is your friend here – no one wants cookies stuck to the tray!
- Now, in a large bowl, mix together the softened unsalted butter and both sugars until it’s light and fluffy. You really want to get them thoroughly combined. I usually use an electric mixer, but you can totally do it by hand if you’re feeling strong!
- Next, mix in the vanilla and the egg until everything’s nicely combined. Don’t overmix it, just until it looks smooth.
- In the same bowl, add in the cocoa powder, plain flour, bicarbonate of soda, baking powder, and salt. Mix until you get a thick paste – it’ll look like cookie dough, because, well, it IS!
- Now for the best part: fold in those chocolate chips! Make sure they’re evenly distributed throughout the dough. Then, spoon the mixture onto the prepared baking trays, leaving enough space between each cookie for them to spread out. I use a 5cm cookie scoop to keep them all the same size.
- Bake in the oven for 10-12 minutes. Keep an eye on them! A minute or so less, and they’ll be gooey; a minute or two more, and they’ll be deliciously crunchy. You want them to spread out perfectly and look nice and crinkly.
- Once they’re baked, take them out of the oven and let them cool fully on the baking trays. Don’t try to move them while they’re still warm – they’ll fall apart!
- Once the cookies are completely cool, melt the white chocolate in a small container that’s big enough to dip the cookies into.
- Dip each cookie into the melted white chocolate, coating the front (or back, if you prefer!). Then, lay them onto new parchment-lined trays.
- Let the chocolate set at room temperature, or pop them in the fridge to speed things up.
- Finally, decorate them with your holly decorations! I use some leftover vanilla buttercream dyed green and some small red sprinkles for the berries. You can also use green and red sugar paste or coloured white chocolate – get creative!
Preparing the Dough for Christmas Pudding Cookies!
Creaming the butter and sugar is key to a good cookie, so don’t rush this step!
Adding the Dry Ingredients to Christmas Pudding Cookies!
Mix until just combined – overmixing can lead to tough cookies.
Baking Your Christmas Pudding Cookies!
Keep a close eye on those cookies! Baking time can vary depending on your oven.
Decorating Your Christmas Pudding Cookies!
This is where you can really let your creativity shine!
Ingredient Notes and Substitutions for Christmas Pudding Cookies!
Okay, so let’s talk ingredients. You *can* play around a bit, but here’s what I recommend:
- Butter: Unsalted butter is best because it lets you control the salt level. Make sure it’s softened, but not melted!
- Sugar: The combination of light brown and white sugar gives the cookies the perfect texture and flavor. You *could* use all of one or the other, but it won’t be quite the same.
- Chocolate: I love using a mix of milk, dark, and white chocolate chips, but feel free to use whatever you have on hand! Just try to keep the total amount the same.
Choosing the Right Chocolate for Christmas Pudding Cookies!
Different chocolates will give you slightly different flavors, so experiment and find your favorite combination!
Gluten-Free Christmas Pudding Cookies!
Want to make these gluten-free? Swap out the plain flour for a gluten-free blend. You might need to add a little extra liquid to get the right consistency.
Vegan Christmas Pudding Cookies!
To make these vegan, use a vegan butter substitute and a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water). It might change the texture slightly, but they’ll still be delicious!
Tips for Perfect Christmas Pudding Cookies!
Alright, wanna make these Christmas Pudding Cookies *amazing*? I’ve got a few tricks up my sleeve that I’m happy to share! Honestly, these little things can make a HUGE difference. It’s all about getting that perfect texture and keeping ’em looking cute. So listen up!
Achieving the Perfect Texture in Your Christmas Pudding Cookies!
Okay, so the dough should be thick, but not dry. If it’s too dry, add a tiny splash of milk. And don’t overbake them! They should be slightly soft in the middle.
Preventing Your Christmas Pudding Cookies! from Spreading Too Much
Chilling the dough is key! Seriously, pop it in the fridge for at least 30 minutes before baking. And always use parchment paper – it’s a lifesaver!
Storing Your Christmas Pudding Cookies! for Maximum Freshness
Once they’re baked and cooled, store them in an airtight container. They’ll stay fresh for days… if they last that long!
Storing and Reheating Your Christmas Pudding Cookies
Okay, so you’ve got these gorgeous Christmas Pudding Cookies… and you haven’t eaten them all in one go? Wow! If you want to keep them for later (good for you!), just pop them in an airtight container. They’ll be great at room temperature for about 4-5 days. Wanna keep them longer? Freeze ’em! Just thaw them out before you want a festive treat. Honestly, though, they’re so good, they rarely last that long in my house!
FAQ About Christmas Pudding Cookies!
Got questions about these Christmas Pudding Cookies? Don’t worry, I’ve got answers! Here are a few things people always ask me:
Can I Freeze Christmas Pudding Cookies! Dough?
You betcha! Freezing the dough is a great way to get ahead. Just wrap it up tight and it’ll keep in the freezer for up to two months. When you’re ready to bake, just thaw it in the fridge overnight.
How Long Do Christmas Pudding Cookies! Last?
Okay, so these are best eaten fresh, but they’ll still be yummy for about 4-5 days if you keep them in an airtight container. But let’s be real, they probably won’t last that long!
Can I Make Christmas Pudding Cookies! Ahead of Time?
Absolutely! These are perfect for making ahead of a party. You can bake them a day or two in advance and they’ll still taste amazing. Just store them properly, and you’re good to go!
Estimated Nutritional Information for Christmas Pudding Cookies!
Alright, so I’m no nutritionist, okay? But if you’re curious about what’s *roughly* inside one of these Christmas Pudding Cookies, here’s a very rough estimate. Keep in mind, it’s just a guess-timate based on the ingredients, so don’t take it as gospel! But here’s what I figure:
- Calories: Around 250 (give or take – chocolate is sneaky!)
- Fat: About 15g
- Protein: Probably around 3g
- Carbs: Roughly 30g
- Sugar: Oh, you know there’s sugar! Let’s say about 20g.
Honestly, though? It’s Christmas. Just enjoy the cookie!
Share Your Christmas Pudding Cookies!
Okay, bakers, now it’s YOUR turn! Bake up a batch of these Christmas Pudding Cookies and let me know what you think! Leave a comment, rate the recipe, and be sure to share your creations on social media – I can’t wait to see them!
Print
Christmas Pudding Cookies: The Addictive 3-Choc Treat
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (includes cooling and setting time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Christmas
- Diet: Vegetarian
Description
Delicious triple chocolate Christmas pudding cookies with milk and dark chocolate chunks, a white chocolate coating, and a holly buttercream decoration.
Ingredients
- 125 g Unsalted Butter
- 100 g Light Brown Sugar
- 100 g White Granulated Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 25 g Cocoa Powder
- 225 g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Sea salt
- 150 g Milk Chocolate Chips
- 150 g Dark Chocolate Chips
- 300 g White Chocolate Chips
- Leftover buttercream coloured red & sprinkles
- Green and red sugar paste
- Holly sprinkles
- Green and red coloured white chocolate
Instructions
- Preheat your oven to 180 degrees C/160 degrees C fan and line two to four baking trays with parchment paper.
- Mix together the unsalted butter and both sugars until light and fluffy and thoroughly combined!
- Mix in the vanilla and the egg until thoroughly combined.
- Add in the cocoa powder, plain flour, bicarbonate of soda, baking powder and salt until a thick paste/cookie dough is formed.
- Fold in the chocolate chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! I use a 5cm cookie scoop for this.
- Bake in the oven for 10-12 minutes until spread out perfectly crinkly. A minute or so less will be gooey, a minute or two more will be beautiful Crunchy.
- Once baked, remove from the oven and leave to cool fully.
- Once the cookies have cooled fully, melt the white chocolate into a small container that the cookies will fit into.
- Dip each cookie into the melted white chocolate coating the front/back and lay onto new parchment lined trays.
- Leave the chocolate to set at room temperature or do this in the fridge to speed up the process.
- Make the holly decorations how you want I used some leftover vanilla buttercream dyed green and some small red sprinkles!
Notes
- These will last for 4-5 days after baking, but honestly they will be eaten before then.
- The mixture can be chilled before baking, and they can also be frozen raw or baked.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
