These adorable chocolate Christmas pudding cookies are soft and chewy and just oh-so-cute! Perfect for seasonal baking for little and big kids alike!
It’s the most wonderful time of the year!
OK, I have to say it: I LUUUUUUURVE Christmas! The parties, time with family and friends, lights, decorations, and just so much festive cheer… it’s hard not to, isn’t it? And as for the food! From festive fudge, like my gingerbread fudge, to shortbread such as my cranberry and orange shortbread and mince pies… I’ll have it all!
Now, given I adore chocolate, as chocoholics do, I had to do a version of one of my favourite chocolate cookies, especially for the season. Of all the cookies I’ve made, one of my top recipes are for my brookies aka brownie cookies. I mean, combining two gorgeous chocolate bakes in one is ALWAYS going to be a winner, right??
Well, I’m stepping it up today, by not only making these little delights but decorating them with all the fun of the season as little Christmas puddings! 😍
How to make Christmas pudding cookies
Melt together chocolate and butter, mixing, then set aside. Beat your eggs, sugars, vanilla, baking powder and salt until at least doubled in volume (this is the fun bit, watching it grow!), then beat in your slightly cooled chocolate mixture. Finally, sift and fold in the remaining dry ingredients, then chill until firm.
Once the mixture has chilled, you scoop and bake your cookies, leaving them to cool completely. Finally, they’re dipped in melted white chocolate and finished with some adorable sprinkles.
And there you have it! Beautiful festive brookies aka these delectable little Christmas pudding cookies are such a perfect bake to make as a chocolatey seasonal treat!
Thanks for joining me today, my friends! Happy baking! 😊
Recommended equipment and ingredients I used *
| Mixing bowl | Electric hand mixer |
| Weighing scale | Sieve |
| Spatula | Ice cream scoops |
| White chocolate | Sprinkles |
Christmas Pudding Cookies
Course: DessertCuisine: British, AmericanDifficulty: EasyKeep the screen of your device on
18-20
servings1
hour8
minutes161
kcal1
hour10
minutesChewy chocolate brownie cookies are transformed into Christmas pudding cookies!
Ingredients
230 g (1¼ cups) dark chocolate, broken into small chunks
70 g (¼ cup+1 tbsp) unsalted butter
2 large eggs
120 g (½ cup+2 tbsp) caster sugar
40 g (3 tbsp) soft light brown sugar
2 tsp vanilla extract
½ tsp baking powder
½ tsp salt
60 g (¼ cup+2 tbsp) plain (all-purpose) flour
15 g (2 tbsp) cocoa powder
80 g (¼ cup+3 tbsp) white chocolate
holly sprinkles
Directions
- Melt your dark chocolate and butter together, stirring, until smooth. I do it in the microwave in short bursts, stirring in between to make sure it heats evenly and the chocolate doesn’t burn. Set aside to cool slightly.
- In a separate bowl, tip in your eggs, sugars, vanilla, baking powder and salt. Beat together until your mixture is pale, thick and creamy and your sugars have dissolved.
- Once your chocolate mixture has cooled a little, pour it into your egg mixture and combine at a low speed until completely mixed together. Don’t over mix at this stage!
- Sift in the flour and cocoa powder, then very gently fold until almost combined. Add in the chocolate chips and gently stir through. Cover and pop in the fridge for at least 30 mins or until firmed up.
- When you are ready to bake, preheat your oven to 180C/350F and line a couple of baking sheets with parchment paper. Scoop even amounts of cookie dough onto your prepared baking sheet, making sure to leave a couple of inches between cookies for a bit of spreading. Bake in your hot oven for 8-10 minutes until the tops have cracked all the way into the middle of the cookies. Remove from the oven and leave to cool completely on the baking sheet. The cookies will be really soft when they come out of the oven, and slightly puffed up. They will sink a little and firm up as they cool, don’t panic if you notice them shrinking slightly!
- Once your cookies are cool, melt your white chocolate and dip or spoon some melted chocolate over just under half of each cookie. I use a spoon to guide the chocolate into a wavy pattern to look more like a drip on a Christmas pudding. Arrange your sprinkles on top in a holly and berries setting and leave your chocolate to firm up. Enjoy!
