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Candy Cane Pudding Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Servings 20 large cookies


  • 14 tablespoons of softened butter
  • 3/4 cup of granulated sugar
  • 3/4 cup of firmly packed dark brown sugar
  • 1 3.4 oz box of Jell-O Candy Cane Pudding
  • 1 teaspoon of kosher salt
  • 2 teaspoons of vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 cups of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 2 cups of Andes Peppermint Crunch Baking Chips


  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. In the bowl of a stand mixer, combine butter, sugars, and pudding mix until fluffy.
  3. Add salt and vanilla extract.
  4. Stir on low just until combined.
  5. Continue stirring and add egg and egg yolk one at a time.
  6. Then add flour and baking soda to bowl and stir just until dough forms.
  7. Add peppermint baking chips to dough and stir until combined.
  8. Form three tablespoons of dough into balls and place on cookie sheet.
  9. Bake for 12-14 minutes.
  10. Remove from oven and let cool on baking sheet.
  11. Makes about 20 large cookies.

Recipe Notes

You can make these cookies smaller by measuring just two tablespoon of dough baking them for about 10 minutes.

Be sure not to over bake! Cookies will continue baking as they cool. Remove from oven when edges are just a light golden brown.