Peppermint Crunch Cookies

(Image credit: TheBittenWord)

Peppermint Crunch Cookies

It’s this time of year when my Zoe and I develop an unnatural craving for all things peppermint. (White peppermint kisses have moved from a craving to an addiction that I might require rehab to remove. Sadly, there are no rehab centers for peppermint kiss addicts.) However! The humble Peppermint Crunch Cookie encompasses all things tasty- soft, luxurious cookie and crunchy peppermint. The cream cheese adds a luscious dimension that makes you give that embarrassing little moan when you bite into it. You know, the moan you make unknowingly when something is freaking delicious and then everyone is staring at you? That moan.

Peppermint Crunch Cookies

Prep Time: 45 minutes

Cook Time: 9 minutes

Yield: 36 cookies

Ingredients

1 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 crushed candy cane pieces
Instructions
  1. 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. Refrigerate dough for at least 30 minutes.
  2. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. 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.
  3. 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.
(Cover image credit: TheBittenWord)

 

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