Recipe from Inside BruCrew Life
Ingredients
- 1 box white cake mix (see note below)
- 8 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces + extra
- ½ cup dark chocolate chips + extra
Instructions
- 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 the oven to 350 degrees.
- Scoop or roll the dough into 24 balls. Place 12 on a baking sheet and the other 12 in the fridge.
- Bake 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.
