Peppermint Cream Cheese Pudding Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1/2 tsp Kosher salt
  • 1/2 tsp Peppermint extract, pure
  • 1/2 tsp Vanilla
  • 1 cup White chocolate chips

• Dairy

  • 1/2 cup Butter
  • 3 oz Cream cheese

• Desserts

  • 1 (3.4 ounce instant vanilla pudding, Instant
  • 3/4 cup Peppermint candies

Found on cookiesandcups.com

Ingredients

• 3 ounces cream cheese, room temperature
• ½ cup butter, room temperature
• 1 cup light brown sugar
• 1 egg, plus 1 yolk
• ½ teaspoon vanilla
• ½ teaspoon pure peppermint extract
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 (3.4 ounce) Instant Vanilla Pudding
• 2 cups all purpose flour
• ¾ cup crushed peppermint candies
• 1 cup white chocolate chips

Directions

• 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.