Homemade for the Holidays – Fancy Peppermint Cheesecake Cookies
Can you believe it’s Day 10 already? More than half way through! Becca from Crumbs and Chaos is here today with a delectable treat to start your weekend off right. I really like the name of Becca’s blog because I feel like it describes my life fairly well. :) Her tagline is great too – Sustain Life, Promote Growth, Provide Energy. Just perfect. Here are a few recipes you should check out: Caramel Apple Cinna-minis, Sophisticated Mac & Cheese, Bacon Jalapeno Corn Chowder, Quinoa Fruit Salad, Brownie Batter Dip and Triple Chocolate Oreo Chunk Cookies. My mouth is watering just typing that. Here’s Homemade for the Holidays with Becca.
Hello everyone! I’m thrilled to be here at Amy’s Homemade for the Holidays. One of the things that I enjoy most about the holidays is creating traditions that my kids look forward too.
This cookie is one of our new found favorites. It is easy – no rolling or chilling dough here – and is made a little bit fancy by dipping in more chocolate and topping with peppermint crunch chips. These cookies are kept soft by the addition of dry pudding mix to the dough, I used this pudding cookie recipe
as a starting off point for making these cookies. The peppermint-chocolate combo is a festive one and perfect for this time of year.
Fancy Peppermint Cheesecake Cookies
- • 3/4 cup butter, room temperature
- • 3/4 cup brown sugar
- • 1/4 cup white sugar
- • 1 small box cheesecake instant pudding, dry
- • 2 eggs
- • 1/8 teaspoon peppermint extract (optional)
- • 2 1/4 cups flour
- • 1 teaspoon baking soda
- • 1/4 teaspoon salt
- • 1 cup Andes Peppermint Crunch Chips
- • 1/2 cup mini semi sweet chocolate chips
- • Milk chocolate for dipping
- • More Peppermint Crunch Chips for topping
- Preheat oven to 350°. Line baking sheet with parchment paper or use a Silpat.
- In a large mixing bowl, cream together butter and sugars. Add pudding mix, eggs and extract. Mix until well combined. Add flour, baking soda and salt. Mix until just combined. Stir in peppermint crunch chips and chocolate chips.
- Using a medium cookie scoop, drop onto baking sheet and bake 9-11 minutes or until just golden. Cool completely before dipping.
- Melt chocolate in microwave at 30 second increments, stirring each time until melted. Dip half of each cookie into chocolate and lay on waxed paper, sprinkle with more peppermint crunch chips and chill in fridge to firm up chocolate.
THANKS SO MUCH for having me, Amy! Merry Christmas to you!
Thanks Becca! Peppermint is perfect for the holiday season. And they are cute to boot!
Check out the rest of Becca’s goodness at Crumbs and Chaos.
Find more Homemade for the Holidays here.
P.S. Did you see yesterday’s giveaway? You must!