Finally, avoid pressing the pretzels too deep into the dough. They will lose their crunch or bake unevenly. Keeping them mixed loosely throughout the dough gives the cookies consistent texture and flavor.
Serving Suggestions
When I serve Santa’s Favorite Pudding Cookies, I love pairing them with a glass of cold milk. It’s classic, simple, and perfect—especially when the cookies are still slightly warm. The way the chocolate melts just a little more with each bite feels like pure holiday magic.
If I’m hosting a Christmas party, I like arranging the cookies on a festive platter surrounded by extra pretzels and holiday chocolates. They look beautiful and inviting, and kids always grab the cookies with the brightest toppings first. They disappear so quickly I usually have to bake a double batch.
Another serving idea I adore is packaging the cookies in holiday tins or clear treat bags tied with ribbon. They make gorgeous homemade gifts for neighbors, teachers, or coworkers. I’ve even made little cookie boxes labeled “Santa’s Favorite,” and they were a total hit.
For a fun twist, try serving them warm with a scoop of vanilla ice cream. The contrast of the cold ice cream with the soft, gooey cookies is unbelievable—and honestly, Santa would approve.
Variations & Customizations
One of my favorite variations is swapping the chocolate chips for white chocolate chips. The sweetness of the white chocolate mixes beautifully with the seasonal M&Ms and salty pretzels. If you want a more caramel-like flavor, butterscotch chips work amazingly too.
You can also change up the pudding flavor. Vanilla is classic, but I’ve tried these cookies with cheesecake pudding mix, and they came out unbelievably rich and creamy. If you want something more festive, try using white chocolate pudding mix for extra sweetness.
Another fun twist is replacing the pretzels with chopped peanuts or pecans. The nuts add a warm, toasty crunch that pairs nicely with the softness of the cookie. I’ve tried crushed peppermint candies during the holidays too, and they gave the cookies a minty, cheerful flavor.
If you’re baking for kids, you can reduce or omit the marshmallows if you prefer a cleaner cookie texture. But if you’re baking for adults who love all the goodies stuffed in—go ahead and add extra mix-ins to make them even more decadent.
How to Store, Freeze & Reheat
When storing these cookies, I always keep them in an airtight container to preserve their softness. Pudding cookies hold their texture beautifully for 4–5 days at room temperature. If you add marshmallows, keep them in a cool place—the marshmallows can become stickier in warm environments.
To freeze baked cookies, place them in a single layer on a tray first, then move them to a freezer bag once firm. This keeps them from sticking together. They freeze well for up to three months. When you’re ready to enjoy them, let them thaw at room temperature for about 20 minutes.
You can also freeze the dough. I scoop the dough into balls, freeze them, then store them in a freezer bag. When I want fresh cookies, I bake the frozen dough balls straight from the freezer—just add an extra minute or two of bake time. This method is perfect for last-minute holiday baking or cookie emergencies.
If you want warm cookies again, reheat a baked cookie in the microwave for about 8–10 seconds. The chocolate gets melty, the inside softens, and suddenly the cookie tastes like it came straight out of the oven.
Nutrition Information
These cookies are definitely a festive treat, and while they’re not exactly low-calorie, they offer the perfect balance of indulgence and joy. The butter and sugars provide richness and sweetness, while the pudding mix gives the cookies their signature soft texture. The pretzels add a fun salty crunch, making each bite feel more satisfying.
If you want to lighten them up a bit, you can reduce the chocolate chips or swap some of the M&Ms for dried cranberries or chopped nuts. I’ve tried a version using half whole-wheat flour, and while the cookies turned out slightly denser, they were still delicious and hearty.
The mini marshmallows do add sugar, but they melt into the dough in little chewy pockets that make the cookies feel extra special. You can reduce them if you prefer, but they really do add to the holiday charm.
Overall, these cookies are meant to be enjoyed as a once-a-year holiday treat—fun, colorful, irresistible, and perfect for celebrating with family and friends. They deliver maximum happiness per bite, and that’s what really counts.
FAQ Section
1. Do I have to use instant pudding mix?
Yes! The instant pudding mix is what makes these cookies extra soft and flavorful. I tested the recipe without it once, and the cookies weren’t the same at all—still tasty, but not magical.
2. My marshmallows melted completely—what happened?
This can happen if they’re too close to the edges of the dough balls. Try tucking them inside the dough or using the tiny dehydrated kind for a cleaner look.
3. Can I chill the dough?
You don’t need to, but you can. Chilled dough produces thicker cookies, but keep an eye on the marshmallows—they get firmer and may not incorporate as easily.
4. Can I make these without pretzels?
Absolutely. The pretzels add a salty crunch, but you can substitute nuts, potato chips, or even leave them out completely.
5. Why do my cookies spread too much?
Your butter may have been too soft or partially melted. Next time, make sure the butter is just softened, not liquid. Adding a tablespoon of flour can also help.
Conclusion
Santa’s Favorite Pudding Cookies have become a holiday tradition in my kitchen, and every year they bring so much joy to everyone who tries them. They’re soft, chewy, colorful, and packed with all the fun flavors and textures that make Christmas baking feel magical. I hope these cookies bring the same warmth and happiness to your home that they bring to mine—because once you taste them, you’ll understand exactly why they’re Santa’s favorite!