Peppermint Mocha Pudding Cookies

This is the second year that I have participated in the Great Food Blogger Cookie Swap. This event is where food bloggers get together, bake cookies, send them to other bloggers, and blog about the cookies they made.  I was paired up with bloggers who I sent cookies to and other bloggers sent cookies to me.  
The Great Food Blogger Cookie Swap 2013
This event was so much fun! It was great to meet new bloggers and I love baking cookies.  It is always fun to get mail, especially when it is cookies!  Plus the proceeds go to a great cause, Cookies for Kids’ Cancer.  This year over $13,000 was raised, which is awesome.  If you didn’t participate this year, I definitely recommend it, the cookie swap is a lot of fun!
I sent yummy cookies to Sarah at My Little Red Mixer, Jennifer at Mother Thyme, and Julie at She’s Almost Always Hungry. I received Brown Butter Nutella Chip Cookies from Meriem of Culinary Couture and Chocolate Peppermint Cookies from Mary Ellen of That’s My Home. These cookies were all so delicious, thank you!
For the cookie swap, I decided to make Peppermint Mocha Pudding Cookies.  I love making pudding cookies, the pudding adds so much flavor to the cookie and makes them very moist and soft.  These usually stay moist for at least a week after.  This is perfect for cookie exchanges and if you are going to mail cookies to someone or give them as a gift.  That’s why I decided to make these for the cookie swap, so that they would still be good on arrival.
These Peppermint Mocha Pudding Cookies were so delicious.  I loved the combination of the chocolate, coffee, and peppermint flavors in the moist cookie.  I also really liked the crunch the Andes Peppermint Crunch baking chips gave to the cookies.  These are great for the season and I will definitely be making these delicious cookies again!
Peppermint Mocha Pudding Cookies

Yield: 2 dozen cookies

Peppermint Mocha Pudding Cookies


  • 3/4 cup butter, softened
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 box (3.4 ounces) instant chocolate pudding, dry
  • 1 tablespoon water
  • 1 tablespoon instant coffee
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2 1/4 cups flour
  • 1 cup Andes Peppermint Crunch baking chips


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, cream the butter, sugar, and brown sugar together. Add the chocolate pudding mix and beat until incorporated.
  3. Beat in the eggs and vanilla until combined.
  4. In a small bowl combine the water and instant coffee. Then pour the coffee into the dough.
  5. In a small bowl combine the flour and baking soda. Slowly add this mixture to the wet ingredients until all ingredients are well incorporated.
  6. Stir in the Peppermint Crunch baking chips until they are all mixed into the dough.
  7. Roll the dough into rounded teaspoonfuls and place on an ungreased cookie sheet. Bake for 8-10 minutes.

Check out these other great pudding cookies:


  1. Those look fantastic! I need to make some more pudding cookies. I’ve seen a recipe for Gingerbread pudding cookies recently too. I think Santa needs a little variety this year :)

  2. The cookies are delicious! I can’t wait to bake a batch and share it with friends.

  3. they look yummy!