A soft, festive cookie that tastes like holiday pudding in every bite — these Soft Christmas Pudding Cookies are built to charm a crowd and stay tender for days. They’re loaded with colorful candy and melty chocolate chips, with an optional Nutella surprise for extra gooeyness.
Baking them is straightforward, and the recipe scales well for bigger batches or gift tins. Read on for ingredient science, step-by-step visuals, troubleshooting, and smart swaps so your cookies turn out perfect.
These cookies are forgiving, joyful, and perfect to make with kids or to bring to a party. Keep a bowl of extra sprinkles nearby.
Why You’ll Love This Soft Christmas Pudding Cookies
- Soft, cake-like crumb with a tender chew.
- Bursts of chocolate and candy in every bite.
- Optional Nutella-stuffed centers for a gooey surprise.
- Quick to mix and ideal for cookie exchanges.
- Colorful and festive — perfect for holiday photos.
- Freezer-friendly dough for make-ahead baking.
The taste is buttery and vanilla-forward with a hint of pudding sweetness and lots of chocolate pockets. The texture lands halfway between a cookie and a soft brownie — pillowy, slightly chewy edges, and a soft center that almost melts in your mouth.
"I made these for our office party and everyone asked for the recipe — soft, festive, and the Nutella centers were an instant hit!" — 5★ reader review
Key Ingredients for Soft Christmas Pudding Cookies
Butter (softened)
Butter provides richness and the tender crumb that makes these cookies feel like pudding cookies. Use unsalted butter so you can control the salt; if only salted is available, reduce added salt slightly. If you substitute with margarine or a butter spread, expect a less flavorful cookie and a softer set that might spread more.
Brown sugar
Brown sugar contributes moisture and chew thanks to its molasses content, which helps the cookies stay soft. For best results, use light or dark brown sugar packed into the cup for accurate measuring. Replacing brown sugar entirely with granulated sugar yields a drier, crisper cookie and less of that caramel depth.
Vanilla instant pudding mix (3.4 oz)
The instant pudding mix adds starch and extra moisture retention, creating the soft, cake-like interior. Buy vanilla flavor for the classic result; don’t substitute with cook-and-serve mixes or omit it without expecting a firmer cookie. Using a different pudding flavor will change the taste profile — chocolate pudding makes them richer, while lemon would make them brighter.
All-purpose flour (2½ cups)
All-purpose flour gives structure while allowing enough tenderness to keep the cookies soft. Measure by spooning into the cup and leveling, or better yet, weigh the flour for consistency. Swapping to cake flour will make an even softer, more delicate cookie, while bread flour will make them chewier and denser.
Full Ingredient List for Soft Christmas Pudding Cookies
- Butter (softened) – 2 sticks
- Brown sugar – ¾ cup
- Granulated sugar – ¼ cup
- Eggs – 2 large
- Vanilla instant pudding mix – 1 package (3.4 oz)
- Vanilla extract – 1 tsp
- Baking soda – ½ tsp
- Baking powder – ½ tsp
- Salt – ½ tsp
- All-purpose flour – 2½ cups
- Holiday mini M&Ms – 1 cup
- Milk chocolate chips – 1 cup
- Semisweet chocolate chips – 1 cup
- Holiday sprinkles – ½ cup
- Nutella (optional) – ½ cup
Step-by-Step Instructions for Soft Christmas Pudding Cookies
Step 1: Preheat and prepare pans
Preheat your oven to 350°F for regular cookies or 375°F if you’re making the Nutella-stuffed version. Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even browning.
Pro Tip: The parchment should sit flat with no wrinkles; the oven should smell faintly warm and the air dry before you place trays inside.
Step 2: Cream butter and sugars
In a large bowl or stand mixer, cream the softened butter with the brown sugar and granulated sugar on medium speed for 3–5 minutes. Mix until the mixture turns pale, light, and visibly fluffy.
Pro Tip: The mixture should look pale yellow and airy; when you scrape the beater, the batter will leave tracks briefly before settling.
Step 3: Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract until the batter is smooth and glossy.
Pro Tip: The batter will look slightly glossy and will flow slowly off the spatula, not be watery or curdled.
Step 4: Combine dry ingredients
Add the vanilla instant pudding mix, baking soda, baking powder, salt, and all-purpose flour to the wet mixture. Mix on low speed until the flour is just combined — avoid overmixing to keep the cookies tender.
Pro Tip: The dough should be cohesive and slightly thick; you should still see small streaks before the final fold, not a gluey or rubbery texture.
Step 5: Fold in mix-ins
Using a spatula, fold in the holiday mini M&Ms, milk chocolate chips, semisweet chocolate chips, and holiday sprinkles until evenly distributed. Aim for an even spread of color and chocolate without overworking the dough.
Pro Tip: The dough should be dotted evenly with chips and candy; if one area has too many, rearrange with your spatula so each scoop looks balanced.
Step 6: Scoop and bake for unstuffed cookies
For unstuffed cookies, scoop 3/4 oz rounds (about 1 tablespoon) onto prepared sheets, spacing them 2 inches apart. Bake at 350°F for 8–9 minutes until edges are set but centers still look soft.
Pro Tip: The tops should be just set and slightly shiny; they will look underbaked in the center but firm up as they cool.
Step 7: Scoop, stuff, and bake for Nutella-stuffed cookies
For stuffed cookies, scoop 2 oz portions (about 2 rounded tablespoons). Use your thumb or the back of a spoon to create a small well in each dough ball, add 1/2 teaspoon Nutella, and pinch the dough closed so the filling is fully sealed. Bake at 375°F for 10–12 minutes until golden at the edges.
Pro Tip: A fully sealed cookie will puff slightly and show a smooth top with no leaking Nutella; if you see oozing, press the seam closed and chill the dough briefly.
Step 8: Cool before serving
Remove cookies from the oven and transfer to a wire rack to cool. Let them rest undisturbed for at least 5–10 minutes so the centers set and the texture finishes developing.
Pro Tip: The cookies will feel soft when warm but should become tender and sliceable as they cool; if they collapse, they were likely underbaked or removed too soon.
Expert Tips for Soft Christmas Pudding Cookies
- Chill the dough briefly if your kitchen is warm to prevent excessive spread.
- Use room-temperature eggs and softened butter for proper emulsification and rise.
- For extra chew, replace 2 tablespoons of flour with cornstarch.
- If cookies are flat, reduce oven temperature by 10–15°F or chill the dough 20 minutes.
- Use an oven thermometer to ensure accurate temperature and consistent bake.
- For even cookies, use a cookie scoop and weigh portions when precision is needed.
- Avoid overmixing after adding flour to keep a tender crumb.
- Line pans with parchment or silicone to prevent hot spots and browning.
Storage & Freezing for Soft Christmas Pudding Cookies
Room temperature storage keeps these cookies soft for 3–4 days in an airtight container. Layer with parchment between rows to prevent sticking and maintain decoration.
Refrigerator storage lasts up to 1 week, but chilling can firm up the texture; bring to room temperature before serving for the softest bite. Store in a sealed container to protect from fridge odors.
To freeze baked cookies, place them in a single layer on a baking sheet until solid, then transfer to freezer-safe bags or containers for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
To freeze dough, scoop balls onto a baking sheet and freeze until firm, then transfer to labeled bags. Bake straight from frozen, adding 1–2 minutes to the bake time.
Variations & Substitutions for Soft Christmas Pudding Cookies
Chocolate Lovers’ Version
Replace the vanilla instant pudding with chocolate pudding and swap all M&Ms for extra semisweet and milk chocolate chips. The result will be richer and more intensely chocolatey with a fudgier interior.
Nut-Free Holiday Cookies
Omit Nutella and use extra chocolate chips or a caramel filling instead. These will stay family-friendly and still deliver gooey pockets without any nut ingredients.
Citrus Twist
Add 1 tablespoon finely grated orange zest and swap half the vanilla extract for orange extract. The cookies will brighten, pairing well with chocolate and adding a festive citrus lift.
Spiced Pudding Cookies
Stir 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg into the dry ingredients. This yields warm, cozy flavors that echo holiday pudding spices and pairs perfectly with the candy colors.
Frequently Asked Questions About Soft Christmas Pudding Cookies
Q: Can I make these cookies dairy-free?
A: Yes. Substitute dairy-free margarine or a vegan butter substitute and use dairy-free chocolate chips. Expect a slight change in flavor and a softer set; chilling the dough before baking helps control spread.
Q: How do I prevent the M&Ms from bleeding color?
A: Use high-quality candy-coated chocolates and avoid overmixing once they’re folded in. Bake at the correct temperature and handle minimally; heavier mixing can crack the coating and release dye.
Q: Can I freeze the dough with Nutella inside?
A: Yes, freeze formed, sealed dough balls on a sheet pan until solid, then transfer to a freezer bag with parchment layers. Bake from frozen, adding about 1–3 minutes to the bake time and watching closely for color and set.
Q: My cookies are cakey — how do I make them chewier?
A: Reduce baking powder by 1/4 teaspoon and increase brown sugar by 2 tablespoons. You can also bake a minute less and use a slightly higher oven temp for crisper edges and a chewier center.
Q: How do I scale this recipe for a crowd?
A: Multiply ingredient amounts and bake in batches on multiple sheet pans. Keep dough refrigerated between batches if your kitchen is warm and rotate pans between racks for even baking.
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Final Thoughts on Soft Christmas Pudding Cookies
These Soft Christmas Pudding Cookies are a festive, forgiving bake that delivers bright color, gooey pockets, and a tender crumb. If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest.
Conclusion for Soft Christmas Pudding Cookies
For more inspiration and similar twists, check out Soft & Chewy Christmas Sprinkle Pudding Cookies from Homemade Heather for a chewy alternative. You can also compare techniques at Christmas Vanilla Pudding Cookies at Savvy Saving Couple to see a simple vanilla-focused approach. If you want colorful sprinkle-heavy cookies, try the version at Christmas Sprinkle Pudding Cookies from Crayons & Cravings for bright, festive inspiration.
Soft Christmas Pudding Cookies
Ingredients
Method
- Preheat your oven to 350°F (375°F for Nutella-stuffed cookies) and line baking sheets with parchment paper or silicone mats.
- In a bowl or stand mixer, cream the softened butter with brown sugar and granulated sugar on medium speed for 3-5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract until smooth.
- Mix in the vanilla pudding mix, baking soda, baking powder, salt, and flour on low speed until just combined.
- Fold in the mini M&Ms, chocolate chips, and sprinkles until evenly distributed.
- For unstuffed cookies, scoop 1 tablespoon portions onto the prepared sheets, spacing them 2 inches apart. Bake for 8-9 minutes until edges are set.
- For Nutella-stuffed cookies, scoop 2 oz portions, create a well in each ball, add 1/2 teaspoon of Nutella, seal, and bake for 10-12 minutes until golden.
- Cool cookies on a wire rack for at least 5-10 minutes before serving.