PEPPERMINT COOKIES

PEPPERMINT COOKIES

These peppermint cookies are loaded with white chocolate chunks, candy canes, and Oreo pieces for a unique holiday cookie that everyone will love!

Course Dessert

Cuisine American

Keyword candy cane cookies, peppermint cookies

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 30

Calories 167 kcal

Author Dinner at the Zoo

Ingredients

· 3/4 cup butter softened

· 1/2 cup granulated sugar

· 1/2 cup brown sugar

· 2 eggs

· 1 teaspoon vanilla extract

· 1 drop pure peppermint extract optional if you like your cookies to have a more pronounced mint flavor

· 2 1/4 cups all purpose flour

· 3.4 ounce box instant vanilla pudding mix

· 1 teaspoon baking soda

· 1 cup Oreos chopped

· 1 cup white chocolate chips or chunks cut from a bar of white chocolate

· 1/2 cup crushed candy canes or peppermints

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.

2. Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat until light and fluffy, about 3 minutes.

3. Add the eggs, vanilla extract and peppermint extract (if using). Beat until combined.

4. Add the flour, pudding mix and baking soda to the bowl. Mix on low speed until just combined.

5. Fold in 3/4 of the Oreos, white chocolate and candy canes.

6. Take 2 tablespoons of dough and roll it into a ball. Repeat with remaining dough.

7. Place the balls of dough 2 inches apart on a baking sheet. You will need to bake the cookies in batches.

8. Press the remaining Oreos, candy canes and white chocolate onto the tops of the balls of dough.

9. Bake the cookies for 10-12 minutes or until light brown at the edges.

10. Cool the cookies on the pan for 10 minutes, then transfer to a cooling rack.

11. Repeat the baking process with the remaining dough.

12. Serve immediately or store in an airtight container for up to 4 days.