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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. 

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. 

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!

For the 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! 

Then, 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. 

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 cookies as much as I did! Enjoy! Jane x

Christmas Pudding Cookies!

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
Keyword: Christmas
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling/Decorating: 2 hours
Total Time: 2 hours 22 minutes
Servings: 16 Cookies
Author: Jane's Patisserie

Ingredients

Cookies

  • 125 g Unsalted Butter/Stork
  • 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 Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • 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 180C/160C Fan/375F 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

ENJOY!

Find my other recipes on my Recipes Page!

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J x

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13 Comments

  1. Danielle Silver on November 15, 2021 at 11:41 am

    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

    • Jane's Patisserie on November 15, 2021 at 11:51 am

      Hiya! I always use granulated over caster sugar for the best results! Hope this helps x



  2. Martina on November 13, 2021 at 9:50 pm

    Just made them!!! Delicious, definitely on the baking list for Christmas……

  3. Silvia on November 13, 2021 at 12:03 pm

    Looks good! These my be perfect for the Traditional Christmas cookies exchange we have in our neighborhood every year!

  4. Linzi on November 13, 2021 at 9:25 am

    What piping tip did you use to make the green leaves?

    • Jane's Patisserie on November 13, 2021 at 2:32 pm

      Just a really small round piping tip!



  5. Michelle on November 13, 2021 at 9:09 am

    I’m thinking of making these as presents. If I were to bake them then freeze them, how long would they last once defrosted?

    • Jane's Patisserie on November 13, 2021 at 2:33 pm

      They’d still last about the same once defrosted!! 4-5+ days!



  6. Victoria on November 13, 2021 at 8:52 am

    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

    • Jane's Patisserie on November 13, 2021 at 2:32 pm

      That depends on how strong you like it – I’d add about 1tsp! x



  7. Carol Haywood on November 13, 2021 at 8:34 am

    Could you add some Christmas spices to these?

    • Jane's Patisserie on November 13, 2021 at 2:33 pm

      Of course! Have a look at my gingerbread NYC cookies for what spices I’d love! x



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