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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!

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

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! 

Flavours

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!

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
  • 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

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

45 Comments

  1. Jude Good on December 27, 2021 at 2:15 pm

    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?

    • Jane's Patisserie on December 30, 2021 at 12:59 pm

      Hiya! This just depends on how you have mixed it! Hope this helps! x



  2. Jo on December 21, 2021 at 9:24 am

    Can these be made with gluten free flour?

  3. Nicole on December 20, 2021 at 7:15 pm

    Can I use Self raising flour instead of plain, but also take out baking powder and bicarb?

    • Jane's Patisserie on December 23, 2021 at 11:14 am

      You can use self raising, but you would still need to use the bicarb. Hope this helps! x



  4. Dani on December 18, 2021 at 8:52 pm

    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 🙂

    • Jane's Patisserie on December 20, 2021 at 9:39 am

      No I don’t, I just scoop straight onto the tray and bake! Hope this helps! x



  5. Sophie on December 16, 2021 at 7:44 am

    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

    • Jane's Patisserie on December 20, 2021 at 10:52 am

      Yes absolutely this would be fine! Enjoy! x



  6. Luna on December 13, 2021 at 7:26 pm

    Hi!
    If freezing to bake later, how long should you bake for?
    Thanks!!

    • Jane's Patisserie on December 14, 2021 at 11:36 am

      Hiya! Just add on an extra minute to the baking time and they should be perfect! Hope this helps! x



  7. Molly on December 8, 2021 at 8:43 pm

    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

    • Jo on December 13, 2021 at 2:45 pm

      Can I make these bigger like the size of your NYC ones ?



  8. Janine on December 7, 2021 at 12:11 pm

    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!

    • Jane's Patisserie on December 7, 2021 at 12:53 pm

      Hiya! It’s definitely worth a go using regular substitutes! Let me know how it goes! x



  9. Tracy on December 5, 2021 at 8:14 pm

    Is it an option to use dark brown sugar over light brown sugar in this recipe, or will it totally ruin the end result?

    • Jane's Patisserie on December 7, 2021 at 12:36 pm

      Hiya! Using Dark brown sugar instead would be absolutely fine! Hope this helps! x



  10. Emma on December 1, 2021 at 1:20 pm

    Hi Jane,

    What texture of cookies are these – soft/chewy or crunchy/hard?

    Thanks
    Emma

    • Jane's Patisserie on December 2, 2021 at 3:07 pm

      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



  11. Joanna Howell on December 1, 2021 at 9:18 am

    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 😉

    • Jane's Patisserie on December 1, 2021 at 9:35 am

      This is a normal cookie, and just doesn’t require it as part of the process!



  12. Nicola Crew on November 29, 2021 at 9:22 pm

    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?

    • Jane's Patisserie on November 30, 2021 at 11:27 am

      Hiya! Annoyingly the dough is slightly too sticky to weigh – so I would really recommend investing in a 5cm scoop! Hope this helps x



  13. Charlotte Johnson on November 24, 2021 at 8:13 pm

    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 😊

    • Jane's Patisserie on November 30, 2021 at 10:53 am

      How cute! I just leave mine to cool on a tray. Hope this helps! x



    • Colette on December 18, 2021 at 2:19 pm

      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



    • Jane's Patisserie on December 20, 2021 at 9:46 am

      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



  14. Jodie on November 20, 2021 at 1:53 pm

    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

    • Jane's Patisserie on November 30, 2021 at 10:37 am

      Hiya! Use a 5cm cookie scoop and freeze on a tray to bake whenever! Hope this helps! x



    • Faith on December 10, 2021 at 12:50 pm

      I made these last night to take into work and I weighed them at 50g each! That was plenty!



  15. 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



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

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

  17. 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!

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

      Ahh yay!!



    • Gloria Aldridge on December 5, 2021 at 7:57 pm

      5 stars
      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.



    • Jane's Patisserie on December 6, 2021 at 10:33 am

      So glad you love them, enjoyyyy! x



  18. 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!



  19. 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!



  20. 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



  21. 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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