Ingredients
Scale
- 3 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 1 egg, plus 1 yolk
- 1/2 teaspoon vanilla
- 1/2 teaspoon pure peppermint extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 (3.4 ounce) Instant Vanilla Pudding
- 2 cups all purpose flour
- 3/4 cup crushed peppermint candies
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line your baking sheets with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the cream cheese and butter for 1-2 minutes on medium speed until smooth. Add in the brown sugar, egg, yolk, the vanilla and peppermint extracts, baking soda, salt and dry pudding mix. Mix until smooth, about 1 minute scraping the sides of the bowl as necessary.
- Turn the mixer to low and mix in the flour until just incorporated.
- Finally stir in the peppermint candy and the white chips.
- Using a large cookie scoop (3 tablespoons) drop the dough onto the prepared baking sheets 2- inches apart.
- Bake for 9-11 minutes until the edges are golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can make these cookies smaller, using a medium cookie scoop as well. Bake them for 8-10 minutes.
Store airtight at room temperature for up to 3 days.
