Ingredients
- 1 box white cake mix
- 6 tbsp unsalted butter
- 1 large egg
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla
- 4 oz cream cheese softened
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces
- 1/2 cup dark chocolate chips
Instructions
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Preheat oven to 350°F.
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Prep cookie sheet with parchment paper.
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Lay a sheet of parchment paper on the counter.
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Add the cake mix, butter, egg, vanilla, peppermint extract, and cream cheese in a mixing bowl.
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Using an electric mixer, beat the batter until it turns into a soft dough.
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Add the cookie chunks, peppermint crunch pieces, and chocolate chips. Gently stir these ingredients into the cake mixture.
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Transfer to the refrigerator and chill the dough for 30-60 minutes.
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With the cookie scoop make cookie balls. Roll the dough into round balls. (Will make about 24 balls)
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Bake at 350 degrees for 10 minutes. (Do not over bake)
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The cookies will look undone and soft.
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Allow the cookies to remain on the cookie sheet and cool for 2-3 minutes.
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Using a spatula, gently remove the cookies and put them on the parchment paper lined counter.
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With the cookies on the parchment paper lined counter, top gently tap the tops of the cookies with the bottom of the flat spatula to flatten out.
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Allow the cookies to completely cool.
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Serve.
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Store the remaining cookies in the lidded container.
