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Peppermint Oreo Cookies Recipe

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This recipe for Peppermint Oreo Cookies is from Sheldon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box white cake mix (Pillsbury brand works best)
8 tablespoon butter (I use salted even tho' recipe calls for unsalted)
1 large egg
½ teaspoon peppermint extract
½ teaspoon vanilla extract
4 ounces cream cheese, softened
1 cup Oreo chunks (I buy doublestuff & smash by hand)
1 cup Andes Peppermint Crunch + pieces (see note below)
½ cup chocolate chips
Directions:
Directions:
Combine cake mix, butter, egg, extracts, & cream cheese. Butter and cream cheese shouldn't be too soft - refrigerate briefly if they are. Mix until a soft dough forms. Gently stir in cookie chunks, peppermint crunch pieces & chocolate chips. I use Ghirardelli Peppermint Chunks (in chocolate chip section) instead of Andes. Any type of chocolate peppermint candy bar will do, chopped into pieces. Refrigerate dough for at least 60 minutes - longer the better. Dough should not stick to hand when rolling it. Preheat to 350°. Roll dough into balls (approx. size of a ping pong ball). Place 12 on baking sheet and rest back in the fridge. Bake 10-11 minutes. Do not over bake. The cookies will be very soft and look undone when you take them out. Let cookies sit on hot cookie sheet 2-3 minutes then gently remove them and put on cooling rack.
Personal Notes:
Personal Notes:
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