White Chocolate Peppermint Pudding Cookies Food

WHITE CHOCOLATE-PEPPERMINT PUDDING COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, 1 cup sugar and extract in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in morsels.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Mix remaining sugar and water until blended; brush onto cookies. Sprinkle immediately with crushed mints.

WHITE CHOCOLATE PEPPERMINT PUDDING COOKIES

Steps:

• Prepare cookie sheets by lining with parchment paper or spraying with cooking spray. Oven heats to 350 degrees but it's easiest to do this later as the dough needs to be in the freezer for 5-10 minutes.
• In the bowl of an electric mixer, or use a handheld blender, beat the butter, granulated sugar, and brown sugar until smooth and combined. Add the egg, vanilla and peppermint extract. Beat until well combined and smooth.
• In a separate bowl, whisk together the flour, dry pudding mix, and baking soda. Add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined. The dough will be thick and chunky.
• Mix in the white chocolate chips on low speed just until incorporated.
• Grab about 2 tablespoons of dough and roll into a ball (about the size of a golf ball) and flatten it in the palm of your hand. Place 1 unwrapped candy cane kiss in the middle, and then bring up the sides and form into a ball. Place the dough balls on a plate and put them in the freezer for about 5-10 minutes before baking. ** I roll and stuff 12 cookie dough balls and freeze those for about 10 minutes. While that batch is freezing, I will roll the other 12 dough balls and freeze those while the first batch is baking in the oven. This way, some dough balls are not in the freezer for 20 minutes or more.
• Place dough balls onto the prepared cookie sheet and bake for 11-14 minutes. They will still be pale but should not look wet/raw dough. Let cool on cookie sheet for 30 minutes and then drizzle with melted candy cane kisses.
• To make the drizzle : melt 1 cup of unwrapped candy cane kisses + 1/2 teaspoon canola or vegetable oil, in the microwave for 1 minute, stirring after 30 seconds. Drizzle this over the cookies (after they've been cooling for about 30 minutes). Remove cookies to cooling rack to cool completely (chocolate drizzle will harden).

WHITE CHOCOLATE PEPPERMINT PUDDING COOKIES

Steps:

• Cream together butter and sugar
• Beat in dry instant pudding mix
• Add eggs and vanilla and mix well
• Add baking soda and flour and mix well
• Stir in peppermints and white chocolate chips
• Roll into 1" balls and place on a baking sheet lined with a Silpat (or a greased baking sheet)
• Bake for 8-10 minutes at 350 degrees.

WHITE CHOCOLATE PEPPERMINT COOKIES

Steps:

• Sift the bread flour, cake flour, salt and baking soda together into a medium bowl.
• Put the butter, brown sugar, granulated sugar and vanilla paste together in a large bowl with an electric mixer and beat on medium-high speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the flour mixture in 2 batches and mix on medium until fully incorporated. Then add the white chocolate chunks and peppermints. Refrigerate the dough for 24 hours before baking.
• Adjust the oven racks to the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 cookie sheets with parchment.
• Drop heaping tablespoonfuls of the chilled batter onto the parchment-lined cookie sheets with about 1 1/2 inches of space between them. Bake until the bottoms and edges are golden brown, 10 to 12 minutes. Sprinkle the warm cookies with the remaining ground peppermints and allow to cool on a wire rack.

WHITE CHOCOLATE PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together the butter and two sugars until well combined. Beat in vanilla pudding mix. Add eggs, one at a time, until well incorporated. Mix in vanilla extract.
• In another small bowl, mix together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in M&Ms and white chocolate chips.
• Drop tablespoon size cookie dough onto prepared cookie sheet. Bake for 10 minutes, or until just turning golden brown (be careful not to over bake). Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

PEPPERMINT WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
• Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
• Stir in chips and crushed candy canes.
• Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
• Remove to wire racks to cool.

CHOCOLATE-PEPPERMINT PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugar and extract in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

CHOCOLATE-PEPPERMINT PUDDING COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Cream butter, brown sugar, and white sugar in a mixing bowl. Beat in pudding mix. Mix in eggs and vanilla. Add flour and baking soda and beat until well incorporated. Stir in peppermint baking chips and chocolate chips until well combined.
• Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
• Repeat Steps 3 and 4 to bake remaining batches.