Chocolate Christmas Pudding Cookies. Just think on the deliciousness that is these chocolatey wonders.
Hello everyone how is the run up to Christmas going for you?
This time of year can be completely manic and overwhelming for me and strange as it may seem, a day spent baking and creating, although a luxury, is a great way for me to chill out and really enjoy the festive season.
I have baked these Chocolate Christmas Pudding Cookies twice now, the second batch was larger because they disappeared so quickly the first time!
Ah the look on our little (teenagers but still my babies) cherubs face as I give these cookies away is priceless! I thought I’d done a pretty good job as a mum, teaching them to share. Apparently not!!! I’m sure these cookies would be kept in a locked safe if our children had their way.
Rich chocolate cookies, with a hint of brownie flavour, topped with melted white chocolate and sprinkles. Utterly divine, decadent and delicious.
The chocolate smell as these cookies bake will have people knocking at your front door, drawn by the aroma. If it could be bottled, the chocolate smell would be a hit. As it is, we get to bake the cookies and then eat them – sharing of course!
Really I would recommend making a double batch of the cookie dough, it’s hardly any extra effort and you can choose to bake all the cookies in one hit, or leave half of the dough in the fridge for up to a week.
My Chocolate Christmas Pudding Cookies make perfect presents. Pop a few in a cellophane bag, tie with pretty ribbon and hand out to friends, family, neighbours, the postman. I honestly don’t think a gift made with love by ourselves can be beaten.
Making these cookies is a whizz! The cookie dough comes together in moments, it is then rolled into a log and wrapped in cling film and refrigerated until it is firm. The chocolate, dough log is then sliced and the slices are baked. Once cool, the cookies have their cream (melted white chocolate) added, sprinkle on some holly and wait for the chocolate to set. Then eat!! Quite simple really 😉
Recipe : Makes approx 25 Chocolate Christmas Pudding Cookies
225g/8oz Unsalted Butter – at room temperature
150g/5oz Light Soft Brown Sugar
1 Large Egg Yolk
1tsp Vanilla Extract – I use Nielsen-Massey
225g/8oz Plain White Flour
50g/2oz Cocoa Powder
100g/4oz White Chocolate
Sprinkles for the top of the cookies, I’ve used holly leaves and berries.
Wipe your work surface with a clean, damp, cloth. Lay a good length of cling film onto the damp surface – the water ‘sticks’ the cling film in place so that it stays flat and doesn’t move.
Place the dough log into the fridge for at least 2 hours (it will keep for a week, well wrapped). The dough log needs to be cold and firm before you can slice the cookies.
Preheat the oven to 175C/160C fan. Line 2 large baking sheets with parchment paper (you may need to cook the cookies in batches). Remove the chocolate dough log from the fridge. Dont worry if the bottomof the log has flatted slightly, it just adds to the christmas pudding look.
Place the baking trays into the oven and bake for 15-20 minutes, depending how thick/big your cookies are. My cookies took 20 minutes to bake.
It is difficult to tell when the cookies are cooked, due to their colour! They are baked when the surface looks dull however, they don’t set hard until cooled.
Once baked remove from the oven and allow to cool for at least 15 minutes on the baking tray (it is fine to leave them to cool completely on the tray) you can then move them, using a palette knife to a cooling rack. If after 10 minutes cooling they break when trying to transfer them, pop them back into the oven for another 5 minutes.
Once the cookies have completely cooled it’s time to get creative and frost them WITH CHOCOLATE!!!!
Chop or break up your white chocolate and place into a heat proof bowl. Either place the bowl on top of a saucepan as I did here Chocolate Sparkle Cake , or melt the chocolate using a microwave, on medium setting, in short 20 second bursts, stirring after each zap! Remove the bowl just before the chocolate is completely melted and stir continuosly, the heat already in the bowl will melt the remaining chocolate.
Note: When making these cookies with children, if the bowl is hot, decant the melted chocolate into a cool bowl before decorating the cookies.
Using a teaspoon, place the melted chocolate on the top of the cookie, encouraging it to ‘drip’ down the ‘christmas pudding’ with the back of the spoon.
The effect is so easy, yet incredible. These Chocolate Christmas Pudding Cookies really do look like the real thing with cream dripping down from the top.
Chocolate Christmas Pudding Cookies last for a week in an air tight container. I used a tin to store ours in and placed a piece of parchment paper between each layer, to keep the cookie’s presentation perfect. This is good advice if you are cooking alone and making these ahead of time.
When baking and decorating these with children, to be completely honest, you will be very lucky to even see the chocolate set!! So it’s rather a nice idea to have some already made and packaged in small cellophane bags, tied with ribbon. This way the children can take home extra cookies to share with their families.
I’m assuming everyone bakes with their children and their friends, when they come round for tea???
If you are a teacher/teaching assistant/child minder or Sunday school teacher, making the undecorated biscuits ahead of time and then letting little and big kids alike decorate their own, is a wonderful pre-Christmas activity.
Whatever you do and whoever you bake the with and for, I hope you have lots of fun and the Chocolate Christmas Pudding Cookies bring smiles from all who see and eat them!
As well as these Chocolate Christmas Pudding Cookies you may like these other Christmas Bakes:
Please post photos of your cookies on Twitter and tag me in @sammiefeasting. I would love to see what fantastic decorations and creations you bake?
Do you enjoy the build upto Christmas or dread it?
Sammie xxShare This