November 13, 2021
Christmas Pudding Cookies!
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Delicious triple chocolate Christmas pudding cookies with milk and dark chocolate chunks, a white chocolate coating, and a holly buttercream decoration!
Christmas baking
How could I honestly not go into the Christmas season without doing a festive cookie?! Last year the insanely popular bake was my gingerbread NYC cookies, but this year?! I wanted to go a little further and create a fun decorated cookie that is still utterly delicious.
This year, the bake of the season is these beauties… Christmas pudding cookies!! I had so many requests for these in the past, and I just had so many ideas I could never fit them in – but this year I made sure I could. Just look at them! Chocolate cookie heaven.
Christmas pudding cookies
These beauties are based on my triple chocolate crinkle cookies which have been on my blog for years and years – a cookie that is an absolute staple in my world. The base cookie is so quick and easy to make, and requires no chilling at all! What more could you ask for?!
The recipe is slightly different to my triple chocolate NYC cookies, and size wise, these are regular cookie size. If you want to use the decoration from these on one of my NYC recipes, go for it, they will just be massive like they should be when NYC style.
Regular cookies vs NYC cookies
Often people ask the difference between a NYC style cookie, and then a regular cookie – and for me, its the size, the gooey texture, and the baking method. If you make NYC cookies any smaller than I recommend, they aren’t NYC anymore.
For these, you definitely do not need massive ones! If you wanted a Christmas themed NYC cookies, then check out my recipe here – you have chunky gooey NYC cookies half dipped in chocolate, YUM!
Chocolate base
For the Christmas pudding cookies base, I wanted them to be triple chocolate, but because I wanted the base of the decoration to be a dark chocolate cookie, I just used milk and dark chocolate chips.
I always use these milk chocolate chips in my baking, and I always use these dark chocolate chips. You can of course use any, or chop up chunks of a chocolate bar!
Tools and tips
Technically you call these triple chocolate based on the cocoa powder (but that’s not true in my eyes) – the ‘triple’ bit comes from the white chocolate decoration. For this, once your cookies have baked and completely cooled, you want a jug/bowl that’s quite small, but will still fit the cookies inside.
I use a 5cm cookie scoop to make these so they are a decent consistent size! I then used a small pyrex jug to make the dipping of the cookies easier – I didn’t want loads of white chocolate left over, so the last few cookies I had to sort of encourage the white chocolate on, but that’s no bad thing.
Decoration and alternative flavours
For my Christmas pudding cookies, I didn’t really want to use fondant for the holly decorations – but you definitely can! The options are holly sprinkles, fondant decorations, or even piping small amounts of buttercream and sprinkles like I did! They are just a bit of fun. I just didn’t have any fondant sugar paste to hand!
You can easily flavour these cookies if you want, by using orange extract, peppermint extract, coffee extract or you get the idea – I just went for plain and simple triple chocolate as I had a massive craving, and like I said earlier… one of the staple cookies in my house. I hope you love these Christmas pudding cookies as much as I did! Enjoy! Jane x
Christmas Pudding Cookies!
Ingredients
Cookies
- 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
Dipping Chocolate
- 300 g White Chocolate Chips
Holly & Berries options
- Leftover buttercream coloured red & sprinkles
- Green and red sugar paste
- Holly sprinkles
- Green and red coloured white chocolate
Instructions
Cookies
- Preheat your oven to 180ºC/160ºC fan and line two-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.
Decoration
- 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
- In this recipe I use
- 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.
ENJOY!
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J x
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Hi, I made the dough for these tonight and wondering if the butter needs to be melted before combining with the sugar?
If I were to bake them and then freeze them how long do I leave them out to defrost ?
I believe you cook them from frozen. I
Do !
I loved making this recipe! Cookies turned out great and so delicious!
I am baking them again however my mums diabetic so wondered how I can make these sugar free? Any ideas on how to swap out the ingredients to make it diabetic friendly?
Just made these and they look fab! My dough was quite stiff and didn’t spread quite as much as I had expected but the end result still seems ok. Just waiting for the white choc to set so I can taste them.
Hi Jane could you use icing sugar and water instead of white chocolate do you think?
Hiya! I personally have not tried this, though its worth a go! Let me know how they go! x
Hi! Can you by any chance freeze the dough for these? 🤩
Yes absolutely, for up to 3 months! Though if baking from frozen, be sure to add 1-2 mins baking time. Hope this helps! x
I’ve just made theses, looking ok, I think.
But you said in answer to another comment the mix is quite wet!
Mine was very dry & stiff and I even reduced the amount of chips to 100g each.
Any suggestions please?
Hiya! This just depends on how you have mixed it! Hope this helps! x
Can these be made with gluten free flour?
Can I use Self raising flour instead of plain, but also take out baking powder and bicarb?
You can use self raising, but you would still need to use the bicarb. Hope this helps! x
Hiya Jane
I’ve just made a batch of these and they look really small and round. once out of the cookie scoop do you flatten a little before baking?
Thanks 🙂
No I don’t, I just scoop straight onto the tray and bake! Hope this helps! x
What would be the best way to make these egg free? Would it be 75ml of milk alternative similar to your vegan cookies? Thanks x
Yes absolutely this would be fine! Enjoy! x
Hi!
If freezing to bake later, how long should you bake for?
Thanks!!
Hiya! Just add on an extra minute to the baking time and they should be perfect! Hope this helps! x
The instructions mentions salt, but it’s not included in the ingredients – would it be one teaspoon?
These look so cute, I can’t wait to bake some!!
Hiya! It’s 1/2 tsp sea salt. Hope this helps!
i have just made these!! they’re awesome!! i was just wondering if there’s a way to make this recipe as regular chocolate chip cookies?😆thank you in advance
Can I make these bigger like the size of your NYC ones ?
These taste amazing! Do you know if there is a way I can make these gluten free so I can share with a friend? Thanks!
Hiya! It’s definitely worth a go using regular substitutes! Let me know how it goes! x
Is it an option to use dark brown sugar over light brown sugar in this recipe, or will it totally ruin the end result?
Hiya! Using Dark brown sugar instead would be absolutely fine! Hope this helps! x
Hi Jane,
What texture of cookies are these – soft/chewy or crunchy/hard?
Thanks
Emma
Hiya! These cookies are slightly crunchy on the outside, but soft in the middle! Though if you bake them for longer you can get a harder crunchier texture! x
I notice this recipe doesn’t need putting in fridge / freezer before baking – can I ask why these are different to your other cookies?
They are delicious by the way 😉
This is a normal cookie, and just doesn’t require it as part of the process!
Hi Jane, I don’t have a cookie scoop so if I were to weigh the cookie dough what would be your suggestion per cookie?
Hiya! Annoyingly the dough is slightly too sticky to weigh – so I would really recommend investing in a 5cm scoop! Hope this helps x
Hi, I’m going to make these as a gift next week .. they are adorable 🥰 , I just wanted to double check the cooling part … is it leaving the cookies on the tray to cool or shall I lift onto cooling racks? Thank you 😊
How cute! I just leave mine to cool on a tray. Hope this helps! x
I love all your nyc cookies but love these even more. If I was to leave out the cocoa powder to make them plain how much extra flour do I need? Thanks
Unfortunately with this type of cookie you cannot just take the cocoa powder out and replace with flour. You could either take a look at my Chewy Chocolate Chip Cookie recipe, or bake 60g versions of my Chocolate Chip NYC Cookies! Hope this helps! x
I’m wanting to pre make these and freeze the dough raw ready to bake at a later date, how much cookie dough per cookie shall I freeze? I usually do 120g but that’s for NYC style, will it be less for these? Thanks x
Hiya! Use a 5cm cookie scoop and freeze on a tray to bake whenever! Hope this helps! x
I made these last night to take into work and I weighed them at 50g each! That was plenty!
Hi Jane,
Could I use caster sugar instead of granulated? I normally use caster but noticed your recipe advises granulated
Thanks in advance
Thanks for all the recipes you provide! x
Thanks
Dani
Hiya! I always use granulated over caster sugar for the best results! Hope this helps x
Just made them!!! Delicious, definitely on the baking list for Christmas……
Looks good! These my be perfect for the Traditional Christmas cookies exchange we have in our neighborhood every year!
Ahh yay!!
Taste divine. I bought my dtr. the book for her birthday in October. She just made these and gave me some. I shall be making them very soon too.
So glad you love them, enjoyyyy! x
What piping tip did you use to make the green leaves?
Just a really small round piping tip!
I’m thinking of making these as presents. If I were to bake them then freeze them, how long would they last once defrosted?
They’d still last about the same once defrosted!! 4-5+ days!
Hi Jane,
I love all your recipes and cannot wait to make these around Christmas!
If I wanted to make these with peppermint/orange extract as you’ve suggested in the notes, how much would I need to add?
Thank you😊
Victoria x
That depends on how strong you like it – I’d add about 1tsp! x
Could you add some Christmas spices to these?
Of course! Have a look at my gingerbread NYC cookies for what spices I’d love! x