These Christmas Spiced Pudding Cookies are the perfect treat for the holiday season. Soft, chewy and full of Christmas Spice. This Christmas take on pudding cookies make for a whole lot of yum and festive spirit!
Well hello there!! It’s day 9 of my Countdown to Christmas recipes, we’re almost there!! In the lead up to Christmas, I’ve been posted a festive recipe every day – Day 1 was Spiced Caramel, Day 2 was a Chocolate Peppermint Milkshake, Day 3 wasPeppermint Puppy Chow, Day 4 was Mince Pies, Day 5 was Christmas Spiced Chocolate Cake, Day 6 was Frosted Shortbread Christmas Cookies, Day 7 was Spiced Chocolate Orange Puppy Chow and Day 8 was a Spiked Black Forest Milkshake. And today I have Christmas Spiced Pudding Cookies for you.
Pudding cookies are my absolute favourite type of cookie, the added instant pudding mix makes them so soft and chewy and delicious, everything I want in a cookie! I hadn’t planned to make these cookies but then I was at the grocery store and came across these pumpkin spice chips and had to buy them! I wasn’t sure what I’d make of them but they were actually really tasty so naturally I put them in some cookies. I used my standard chocolate chip cookie recipe and added the pumpkin spice chips and a little cinnamon to the dough too. I also put some pecans in there to add to the festive taste!
I took the photos for these cookies with my fancy new camera, I’ve not quite got the hang of it yet but I did enjoy taking these photos and I’m mostly happy with how they came out, the scenery definitely helped – I love taking photos out here, it’s so pretty! I definitely need to get myself a little tripod, I do not have a steady enough hand for this camera! I think that’ll be my new year treat to myself next month! Anything else you’d recommend I get to help me out? I currently only have a 18-55mm lens with it, I’ll definitely look into getting a macro lens eventually but I’m going to have to save up for that!
These cookies are really yummy, they’re my favourite type of cookie – soft, chewy and loaded with chocolate chips and nuts. And of course the pumpkin spice chips make them perfect for the festive season, those little bursts of cinnamon will definitely keep you coming back for more! I drizzled a little of my Spiced Caramel on them too, which too them to a whole new amazing level! You could also, of course, make a yummy ice cream sandwich like I did above – because they’re a soft, chewy cookie they’re perfect for that!
These cookies are nice and easy to put together too so you don’t have to worry about spending forever in the kitchen making a yummy, festive treat! You do need to allow a few hours for the dough to chill though, that’s very important. And if you can’t find the pumpkin spice chips (or something similar) in your grocery store, they’ll be great without them just add a little extra spice to the dough and add more chocolate chips – I’ll put a note in the recipe to that nature!
I will hopefully have another recipe up for you tomorrow, I’ll be baking today but I’m also heading into the city to visit Leah’s office because I’ve never been before, she works at Cartoon Network so it’ll be a fun place to visit! So fingers crossed I’ll have time to get the post written up. If not, I hope you all have a wonderful holiday with lots of yummy food and drink and fun!! I’ll be taking a week off after Christmas too, so have a wonderful and safe new year, I’ll see you in 2015!
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- 2 1/4 cups Plain/AP flour
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1 cup unsalted butter, room temperature
- 1/4 cup caster sugar (fine granulated sugar)
- 3/4 packed brown sugar
- 1 box vanilla instant pudding (not sugar free or cook 'n' serve)
- 1 tsp vanilla extract
- 2 eggs
- 12oz semi sweet chocolate chips
- 6oz pumpkin spice chips
- 6oz pecans, roughly chopped
- Line 3 large cookie sheets with parchment paper
- Mix the flour, bicarb and cinnamon in a bowl and set aside
- Add the butter, sugars, pudding mix and vanilla to your stand mixer bowl and beat together until fluffy.
- Add the eggs one at a time and beat until combined.
- Gradually add the flour mixture and beat on low until all combined, use a rubber spatula to scrape down the sides as necessary.
- Stir in the chocolate, spice chips and pecans by hand until evenly dispersed.
- Scoop out balls of cookie dough and roll into a ball, I go for about 2 tbsp per cookie. Place on cookie sheet with at least an inch space between each cookie as they will spread a fair bit.
- Cover with plastic wrap and chill in the fridge for a minimum of 2 hours.
- Preheat oven to 175C/350F.
- Bake for 12-15 minutes until they are turning golden and the tops are set. Cool on tray for 5 minutes then transfer to a wire rack to cool completely
- If you can't get any spiced chips or even spiced chocolate, add an extra 1/4 tsp ground cinnamon to the dough plus 1/4 tsp ground nutmeg.
- Store in an air tight container for 3 days