These Candy Cane Cookies are the perfect holiday peppermint treat. Studded with Andes Peppermint Crunch Baking Chips and a secret ingredient to make them extra soft and delicious!
Ok, we have a problem. I have found the best cookies in the entire world.
Why is this a problem? Because I CAN’T. STOP. EATING THEM.
I was totally in control for 6 batches of cookies. I gave tons away, and enjoyed the rest in moderation.
But these babies? No way.
I have been plowing through these cookies at a very alarming rate.
And I really, really, really already want to make more. OMG.
The idea for these cookies came from two really fun holiday products I found.
Andes Peppermint Crunch Baking Chips (amazingness) and JELLO Candy Cane Pudding (note: the Candy Cane pudding seems to have been discontinued, so now I use vanilla pudding and they are just as good!).
After making Gingerbread Pudding Cookies (and loving them), I thought I’d try the Candy Cane pudding in some cookies too. At first I was thinking cocoa powder, to get that well-loved mint-chocolate combo. But then I thought it might overpower the pudding, so I decided to leave it out.
So glad I did. These cookies were amazing. All 43 of the ones I’ve tried.
In other exciting blog news, Santa came early this year and brought me something fun!
A tabletop lightbox setup! So, I really have no idea how to use it yet… but I’m excited to learn! Since I work all day and usually only cook when it’s dark out, I’m always very much lacking natural light.
My fancy dancy camera hates me because I blasphemously use it’s dreaded flash. Well now I don’t have to! But that also means I really need to learn how to use said camera as well… Looks like I’ve got lots of work to do. 🙂
- 2 sticks butter, softened
- 1 cup packed brown sugar
- 1 package JELLO Candy Cane (or vanilla) pudding mix
- 2 large eggs
- 1 tsp baking soda
- 2 cups flour
- 1½ cups Andes peppermint baking chips
- Preheat oven to 350 degrees.
- Using an electric mixer, beat butter and sugar together until fluffy.
- Add the pudding mix and beat until combined.
- Add the eggs and baking soda and continue beating.
- Slowly add the flour and beat until thoroughly mixed.
- Fold in baking chips.
- Scoop tablespoons of dough onto an ungreased cookie sheet. Bake about 10 minutes, until edges are browned.
- Cool on wire racks. Or enjoy straight from the oven.