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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!
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!
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.
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!
- 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
- 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
- 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.
- 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!
Find my other recipes on my Recipes Page!
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