Oreo Peppermint Crunch Cookies
Source of Recipe
internet
List of Ingredients
1 box white cake mix (see note below)
8 Tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1 cup Oreo cookie chunks
1 cup Andes Peppermint Crunch pieces + extra
1/2 cup dark chocolate chips + extra
Combine the cake mix, butter, egg, extracts, and cream cheese. Mix until a soft dough forms.
Stir in the cookie chunks, peppermint crunch pieces and chocolate chips gently. Refrigerate the dough for at least 60 minutes. The longer, the better. The dough should not stick to your hands when you roll it.
Preheat oven to 350 degrees.
Scoop or roll the dough into 24 balls. Bake on a cookie sheet for 10-11 minutes. Do not over bake. The cookies will be very soft and look undone when you take them out.
Let the cookies sit on the hot cookie sheet for 2-3 minutes, then gently remove them gently with a thin metal spatula to a piece of parchment paper on the counter.
If the cookies are extra puffy, tap the tops with the bottom of the flat spatula. Press extra chocolate chips or peppermint pieces into the tops of the hot cookies. Let them sit until completely cool. Store in a sealed container.
Notes:
These cookies seem to work best if a Pillsbury or Aldi cake mix is used.
Make sure the butter and cream cheese are not overly soft. If they are, your cookie dough may need to be refrigerated longer.
Cake mix cookies do take longer to set up. These are best after cooling on the counter for a few hours.
Can't find the Andes Peppermint Crunch pieces, use any type of chocolate peppermint candy bar and cut into small pieces.Recipe
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