These aren't super health-ified like I try to make my desserts, but they got great reviews, so I'm just going to let it slide this time. I'm a sucker for peppermint, and adding white chocolate to the mix makes it that much better.
Yes, I cheated on this recipe. These are cake cookies, so naturally, they are very quick to make, and I didn't put all that much work into them. I would apologize, but that means you get to make them without much effort or time, so again, I'll let this one slide!
These are soft, chewy and chalked full of peppermint, both from the peppermint extract and peppermint baking chips. You could even substitute milk or dark chocolate chips for the white chocolate if you aren't a fan of white chocolate.
The only negative I have for these cookies is that I wish I had made them larger. I made them smaller, about tablespoon-sized, so it would yield more cookies, but I think they would have tasted better had they been even larger and fluffier. This recipe should yield about 2 1/2 to 3 dozen good-sized cookies - I made mine small and it yielded about 3 1/2 to 4 dozen! Enjoy!
White Chocolate Peppermint Cake CookiesPrep Time: 5 minutes. Chill time: 30 minutes. Cook time: 10 minutes. Total time: 45 minutes.
Yields: 3 dozen
Ingredients:
15.25 oz. box white cake mix
1/2 cup (1 stick) light butter, melted
1 egg
1/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
4 oz. cream cheese, softened (I used reduced fat)
3/4 - 1 cup Andes Peppermint Crunch baking chips
1/2 cup white chocolate chips
Directions:
1. Combine melted butter, cake mix, egg, peppermint extract and vanilla extract, and beat until combined. Add cream cheese and beat on low speed until combined. Stir in peppermint chips and white chocolate chips.
2. Cover and refrigerate dough at least 30 minutes.
3. Preheat oven to 350 degrees. Once chilled, roll dough into balls and bake for 8-10 minutes until bottoms are lightly browned. Let cool on baking sheet about 2 minutes and then remove to let cool completely.
2. Cover and refrigerate dough at least 30 minutes.
3. Preheat oven to 350 degrees. Once chilled, roll dough into balls and bake for 8-10 minutes until bottoms are lightly browned. Let cool on baking sheet about 2 minutes and then remove to let cool completely.
4. Optional: After initial 2-minute cooling on the baking sheet, gently press down the tops of cookies to look even. (I didn't do this, but they do look nice when they are flattened.)
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
No comments:
Post a Comment