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

Delicious triple chocolate Christmas pudding cookies with milk and dark chocolate chunks, a white chocolate coating, and a holly buttercream decoration!

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Category: Cookies

Type: 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

Grams - Ounces

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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