Candy Cane Cookies take a kitchen-sink approach to making dessert, but with a holiday twist! Each tender, buttery cookie is filled with bites of chocolate sandwich cookie, chocolate peppermint crunch, and dark chocolate chips for a beautiful pairing of chocolate and peppermint flavors that is absolutely astounding. There is so much crunchy goodness, you can actually hear the Christmas cheer coming from each bite. Candy Cane Cookies are holly, jolly joy!
Ingredients
- 1 (15.25-ounce) box white cake mix
- 8 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 4 ounces cream cheese, softened
- 1 cup chocolate sandwich cookies, cut into chunks
- 1 cup chocolate peppermint crunch pieces, plus more, to taste, for topping
- 1/2 cup dark chocolate chips, plus more, to taste, for topping
Directions
Step 1 –In a large bowl, add the cake mix, the butter, the egg, the vanilla, the peppermint extract, and the cream cheese and mix until a soft dough forms.
Step 2 –Add the chocolate sandwich cookie pieces, 1 cup of the peppermint crunch pieces, and 1/2 cup of the chocolate chips and stir gently to combine.
Step 3 –Cover the bowl and refrigerate the dough until the flavors meld together, about 1 hour.
Step 4 –Preheat the oven to 350 degrees F.
Step 5 –Scoop or roll the dough into 24 equal-sized balls and place the balls on a cookie sheet.
Step 6 –Bake until the cookies look like they are still underdone and very soft, but are beginning to set, about 10-11 minutes.
Step 7 –Transfer the cookie sheet from the oven and let them rest for 2-3 minutes.
Step 8 –Using a spatula, gently transfer the cookies to a sheet of parchment paper.
Step 9 –Press the extra peppermint pieces and the extra chocolate chips into the tops of the hot cookies.
Step 10 –Let the cookies sit until completely cool.
Step 11 –Serve.
