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Peppermint Cream Cheese Pudding Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Cookies & Cups
  • Yield: 24 cookies 1x


  • 3 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon pure peppermint extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 (3.4 ounce) Instant Vanilla Pudding
  • 2 cups all purpose flour
  • 3/4 cup crushed peppermint candies
  • 1 cup white chocolate chips


  1. Preheat the oven to 350°F. Line your baking sheets with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment beat the cream cheese and butter for 1-2 minutes on medium speed until smooth. Add in the brown sugar, egg, yolk, the vanilla and peppermint extracts, baking soda, salt and dry pudding mix. Mix until smooth, about 1 minute scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and mix in the flour until just incorporated.
  4. Finally stir in the peppermint candy and the white chips.
  5. Using a large cookie scoop (3 tablespoons) drop the dough onto the prepared baking sheets 2- inches apart.
  6. Bake for 9-11 minutes until the edges are golden and the centers are just set.
  7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


You can make these cookies smaller, using a medium cookie scoop as well. Bake them for 8-10 minutes.

Store airtight at room temperature for up to 3 days.

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