Cookie Week continues!!
Today we have a cookie with a classic Holiday flavor - Peppermint! And while my household is not a fan of peppermint, when combined with chocolate, I don't see how anyone could pass this cookie up.
I bought a box of the Mini Candy Cane Oreos because I had a coupon, but mainly I bought them because they were cute and festive. But having a box of Oreos in the house is not a good thing for me, so I have to find ways to use them up. I've seen tons of cookies-n-cream cookies on Pinterest and I thought what a perfect way to use up these cute little sandwich cookies.
If you've never made pudding cookies, you're kind of missing out. The pudding mix gives the cookies a soft texture that is quite nice. Even hubby, who doesn't really care for peppermint, said that he enjoyed the cookie. I think the key to these cookies, as with any cookie really, is to not over-bake them. I think a lot of people over-bake cookies because they don't look "done" when the timer goes off. Personally, I think a cookie is way better slightly under-baked. Plus, the cookies continue to bake somewhat even while they are out of the oven on the cookie sheet. When trying a new recipe, I always take my cookies out at the least amount of time it states. Like when a recipe says bake 8-10 minutes, I take the cookies out at 8 minutes. Of course, all ovens are different, so it's best to start paying close attention at 8 minutes and then if they are no where near being done, put the cookies back in for another minute and keep a close eye on them.
Candy Cane Oreo Chocolate Pudding Cookies
Recipe adapted from Chef In Training
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 (3.9 oz) pkg of instant chocolate pudding mix
1 teaspoon peppermint extract
1 teaspoon baking soda
2 1/4 cups flour
1 cup Andes Peppermint Crunch Baking Chips
1 cup Mini Candy Cane Oreos
Preheat oven to 350 and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, brown sugar, and sugar until well combined. Next, beat in the pudding mix and mix until incorporated. Add the eggs and peppermint extract and continue beating until combined. Next, add the baking soda and flour and mix until all incorporated. Stir in the peppermint chips and mini Oreos. Using a small (or medium) sized cookie scoop, or you can use a tablespoon, drop cookies onto prepared baking sheets. Bake for 8-10 minutes, making sure not to over-bake.
This recipe made about 2 dozen cookies for me.