I felt that cookies were a must. I knew I wanted to feature a peppermint cookie recipe, but it took me a while to find the perfect one. These cookies are amazing! They have the perfect peppermint taste, without giving off an overwhelming flavor. The secret to these cookies is the Candy Cane pudding mix. It is actually a difficult product to find. I had to special order mine, at my local grocery store. Although it may take a little effort to track it down, I highly suggest you do. The cookies are REALLY that good. I feel like they are a nod to the Jello cookies, I featured in last year's holiday post. Hope you enjoy these, and have a blessed Christmas and Holiday season.
This recipe was adapted from: Mom's Crazy Cooking
You will need:
2-1/2 cups flour
1/2 tsp salt1 tsp baking soda
3/4 cup butter
3/4 cups brown sugar
1/4 cup sugar
1 (3.4 oz) package Candy Cane Pudding Mix
3/4 cup yellow, white or vanilla cake mix
1 tsp vanilla
1 package (12 oz) Andes Peppermint Crunch baking chips ( you can use white chocolate chips and chopped candy cane if you cannot find these baking chips.
Red food coloring (optional)
|Preheat oven to 375 degrees F. |
Combine: flour, salt, and baking soda. Set aside.
|In a separate bowl, cream together butter, brown sugar, and granulated sugar.|
|Add candy cane pudding mix and 3/4 cups of white cake mix.|
|In a separate bowl whisk eggs and vanilla. Add to main mixture, and blend well.|
|Add dry flour mixture in several additions. Mix well between each addition.|
|Add a few drops of red food coloring, then stir in 3/4 of bag of peppermint baking chips.|
|roll dough into one in balls (place on cookie sheet), and flatten with the bottom of a glass. |
Top with additional peppermint chips. Bake for 10-12 min.
|Allow to cool for at least 5 minutes.|