Hey Everyone! It’s Kathi from Deliciously Yum. I am back to add another cookie recipe to your baking list. I just couldn’t help myself and whip up a batch of cookies to share with all of you today. Since we’re in the middle of the Christmas season and many of you are baking for all kinds of parties, I saved one of my favorite cookies until now.
It involves candy canes, peppermint crunch thins, and chocolate. In other words crunchy, minty, melty and overall scrumptious yumminess.
Besides the flavor of candy canes, I just love the festiveness their colors add to these cookies. The pops of red and white bring a huge smile to my face. I don’t know about you, but looking at these cookies I instantly think of Christmas Eve. Since our family likes to get together on the Eve before the big day and watch a movie, I already know that these cookies would make the perfect snack to enjoy while we watch Elf or Santa Claus.
During the baking process some of the candy cane pieces start to melt and infuse the cookie with even more peppermint flavor. And you can certainly smell that wonderful things are happening while these are baking away. Besides the candy canes and the peppermint crunch thins, I also added some peppermint extract to the mix. We absolutely fell head over heels for these cookies and if you’re a lover of all things peppermint, you will too.
I hope you enjoy. Wishing all of you a merry and very blessed Christmas!
- ½ cup unsalted butter, softened
- ½ cup shortening
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 package instant vanilla pudding (3.4 ounces)
- 2 ½ cups all-purpose flour
- 5 candy canes, crushed
- ½ package Peppermint Crunch Thins (I used Andes), cut into pieces
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In the bowl of your stand mixer, cream together butter, shortening, brown sugar and granulated sugar. Add eggs, vanilla and peppermint extract and stir until combined. Add baking soda and salt. Mix another minute or until incorporated.
- With your mixer set to its slowest setting, add pudding mix and 1 cup of the flour. Mix until combined with the wet mixture. Add remaining 1½ cups of flour and mix until a smooth dough forms. Remove bowl from the mixer and using a rubber spatula, fold in crushed candy canes, peppermint crunch thins, and chocolate chips.
- Using a cookie scoop, place cookie dough balls onto prepared baking sheet and put into your oven. Bake for 10-12 minutes or until edges start to brown. Let cool slightly before moving cookies to wire racks to cool completely.
This recipe was created by contributor, Kathi, from Deliciously Yum
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