How to Make Peppermint White Chocolate Pudding Cookies

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Whisk together the all-purpose flour, baking soda, and salt in a medium bowl.
• Beat the unsalted butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
• Incorporate the instant vanilla pudding mix into the butter and sugars.
• Add the large eggs and peppermint extract. Beat until everything is perfectly blended.
• Combine the dry ingredient mixture with the wet ingredients gradually, mixing just until incorporated.
• Fold in the white chocolate chips and crushed peppermint candies gently.
• Scoop out rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
• Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.