Chocolate Orange Christmas Pudding Cookies
By Jessie
Updated: November 24, 2025
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By: Jessie
Updated: November 24, 2025
Rate This Recipe:
Rich, fudgy, chocolatey Christmas Pudding Cookies flavoured with chunks of Terry’s Chocolate Orange and zingy orange zest! Somewhere between the texture of a crisp cookie and fudgy brownie, these little beauties are quick and easy to make, with no chill time needed. Perfect for Christmas gifting, cookie boxes, or festive nibbles straight from the baking tray!
Your Ingredients List
- Unsalted butter: Gives the cookies that rich, buttery base. Melted with the dark chocolate for a cookie texture that’s soft and fudgy.
- Dark chocolate: Adds deep, intense chocolate flavour and a brownie-like texture that makes these Christmas pudding cookies extra gooey in the middle.
- Cocoa powder: Boosts the chocolatey richness and gives the cookie dough a deep, dark colour.
- Egg: Binds everything together and helps give the cookies structure while keeping them soft.
- White caster sugar: Adds sweetness and a touch of crispness to the edges.
- Light brown sugar: Gives a lovely caramel sweetness and keeps the centres soft.
- Self-raising flour: Binds the dough together and helps the cookies spread.
- Orange zest: Adds fresh, zesty Christmas flavour to balance the rich chocolate.
- Terry’s Chocolate Orange chunks: The festive star of the show! The chocolate chunks melt into gooey pockets inside these Christmas pudding cookies.
- White chocolate: Melted and spoons onto the cookies for that “Christmas pudding” look.
- Holly and berry sprinkles: Make the cookies instantly festive! I used a red Crispy M&M for the berry and Christmas tree sprinkles turned on their side for the holly. Or you could use sprinkles like these.
RECIPE NOTES
TASTE
Rich, chocolatey, and zesty! These Christmas pudding cookies combine deep dark chocolate and fresh festive orange zest.
TEXTURE
Think brownie in cookie form. Soft and fudgy in the centre with a crisp, chewy outside.
SKILL
Super easy, even if you’ve never made cookies before, you can do this!
SERVES
Makes around 10 indulgent, pudding-shaped cookies, perfect for sharing with the family at Christmas.
Let’s Talk About Brownie Cookies!
These Christmas Pudding Cookies are the perfect brownie-cookie hybrid – crisp around the edges, fudgy and dense in the centre, and packed with chocolatey goodness. The dough is made just like a brownie: melt the butter and chocolate together, whisk the eggs with sugar, then combine with flour to make a thick, luscious cookie dough. It’s super easy. You don’t need to chill the dough either. Just scoop it up, flatten slightly and bake. As with brownies, you’ll want to underbake these cookies and allow them to cool completely for the best texture.
How To Make Christmas Pudding Cookies
Step 1: Prep the Cookie Dough
Start by melting your butter and dark chocolate together until smooth and glossy (it’s basically chocolatey heaven in a bowl), then whisk in the cocoa powder. In another bowl, whisk the egg and both sugars until thick and frothy (about 2 mins). Pour the melted chocolate into the egg mixture, and add the flour. Fold to make a thick, fudgy cookie dough.
Step 2: Fold in the Chocolate Orange Mix-ins
Now for the boost of flavour! Zest an orange and chop up a whole ball of Terry’s Chocolate Orange into small chunks. Add to the dough and fold well, so every scoop has little pockets of melted chocolatey orange.
Step 3: Bake the Cookies
Scoop out generous tablespoons of dough and arrange onto lined baking tray, leaving a little space between each so they’ve got room to spread. Press them down slightly into discs with the palm of your hand. Pop in the oven at 180°C fan for 10 minutes. They’ll look soft and slightly underbaked in the middle, but that’s exactly what you want. Don’t be tempted to bake for any longer, just trust me on this! Let the cookies cool completely on the tray and firm up into perfect, fudgy brownie-cookie centres.
PRO BAKING TIP
The trick to keeping the centres soft is to pull the cookies from the oven while they’re still slightly underbaked, then let them cool completely. As they set, the middles turn wonderfully fudgy and dense, while the edges stay beautifully light and crisp.
Step 4: Turn Your Cookies into Christmas Puddings!
Melt your white chocolate until it’s silky smooth, then spoon or spread it over the cookies to create that cute swirly “pudding top” effect. Finish with holly and berry sprinkles (I used a red Crispy M&M for the berry and Christmas tree sprinkles turned on their side for the holly). How easy was that! Your cookies are now little festive Christmas puddings and taste just as magical as they look.
Christmas Pudding Cookies Recipe FAQ’s
They’ll be sweeter and a bit less rich, but still delicious. Just keep in mind that dark chocolate gives that classic brownie-cookie texture and flavour, so both will differ. You could always use a mix of 50% milk chocolate and 50% dark chocolate.
If you’re not a chocolate orange fan (just like my husband!), you can swap the Terry’s Chocolate Orange for any flavour chocolate chunks you like and leave the orange zest out.
Nope! This is a no-chill recipe (a Christmas miracle, honestly). The dough is thick enough to hold its shape, so you can go straight from mixing bowl to baking tray for these Christmas pudding cookies.
You can, but the dough will firm up as it sits because of all that melted chocolate. If you refrigerate it, just let it come back to room temp so it’s scoopable and soft again.
These cookies are best enjoyed within 1-2 days. But you can leep them in an airtight tin at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months, just wrap them individually in a sandwich bag and defrost at room temperature before eating.
Chocolate Orange Christmas Pudding Cookies
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Print Pin Rate this RecipeIngredients
- 100 grams Unsalted butter
- 150 grams 70% Dark chocolate
- 20 grams Cocoa powder
- 1 large Egg room temperature
- 100 grams White caster sugar
- 100 grams Light brown sugar
- 120 grams Self-raising flour
- 1 medium Orange zest only
- 150 grams Terry's Chocolate Orange
- 100 grams White chocolate for decoration
- Holly and berry sprinkles for decoration (I used an M&M for the berry and Christmas tree sprinkles turned on their side for the holly)
Instructions
- Preheat the oven to 180°C fan / 200°C conventional and line two large baking trays with greaseproof paper.
- Chop the Terry's Chocolate Orange into small chunks. Set aside.150 grams Terry's Chocolate Orange
- Break up the dark chocolate into a glass bowl and add the butter. Microwave for 60 seconds or until melted. Whisk in the cocoa powder.100 grams Unsalted butter, 150 grams 70% Dark chocolate, 20 grams Cocoa powder
- In a separate bowl, whisk the egg and both sugars together for 2 minutes until thick and foamy.1 large Egg, 100 grams White caster sugar, 100 grams Light brown sugar
- Add the melted chocolate mixture AND the flour to the whisked egg mixture. Fold to make a thick cookie dough.120 grams Self-raising flour
- Fold in the orange zest and Terry's Chocolate Orange chunks.1 medium Orange
- Scoop up heaped tablespoons of dough, roll into balls and arrange on the trays, leaving a little space between each so the cookies have room to spread out. Use the palm of your hand to flatten the cookies down into disc shapes. You should be able to make approx. 10 cookies in total.
- Bake for 10 minutes. The cookies will look soft and underbaked when you take them out of the oven, but they will continue to cook through and firm up as they cool down. Leave to cool completely on the baking tray (this will take about an hour).
- Break up the white chocolate into a bowl. Microwave for 20-30 seconds, then stir and repeat until the chocolate is fully melted and smooth.
- Use a spoon to spread the white chocolate on the top of the cookies to create that Christmas pudding look. Finish with the holly and berry sprinkles, then tuck in and enjoy!
