My sister and I did a Christmas cookie exchange this year and didn't realize we both made each other Mint Chocolate cookies! Great minds, huh?!
Mine are a take on the Chocolate Chip Pudding cookies I made last year...this time using all of those half-broken candy canes you end up with after Christmas is over!
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 small package (3.9 oz) Devil’s Food instant pudding mix
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cups flour
1 cup crushed candy canes or to make it even easier and pick up a bag of Andes Peppermint Crunch Baking Chips
1 cup semi-sweet chocolate chunks. Chips will work but the chunks are sooo good!
Cream together butter and sugars.
Beat in dry instant pudding mix.
Add eggs and vanilla and beat until well incorporated.
Add baking soda and flour and beat until well incorporated.
Stir in candy canes and semi-sweet chocolate chunks.
Roll into 1″ balls (Make them taller rather than wider for a thick cookie)
Place on a baking sheet lined with parchment paper
Refrigerate for at least an hour.
Bake at 350 degrees F for 8-10 minutes.
Next up...I had a a box of cake mix left over from another recipe with exactly 1 and 1/4 cup mix left in it. When I found this recipe for Cake Batter cookies I couldn't believe it. I was MEANT to make them!
Get the full recipe here
I know New Years Resolutions are about to kick in but just think of it like this
Cookies = Energy! Enjoy :)