Wednesday, December 23, 2015

Oreo Peppermint Crunch Cookies

These were quick and easy since it used a cake mix.  They tasted great, too.  I did bake some of  them longer since Don likes crispy cookies.
Oreo Peppermint Crunch Cookies
Yield: 36 cookies-45 cookies

1 box white cake mix
1 stick butter, melted (8 Tbsp.)
1 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
1/2 cup dark chocolate chips Beth used semi sweet

Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.

Roll the dough into 36 balls. Beth got more. Bake on a cookie sheet at 350 degrees for 9 minutes.Beth had to leave these in longer since I had 2 pans in the same oven. (and Don likes crispy cookies) Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.

Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.

I like to use a Silpat to bake these cookies. It helps to keep them from spreading too much, but it isn't necessary.

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