Ok, we have a problem. I have found the best cookies in the entire world.
Why is this a problem? Because I CAN’T. STOP. EATING THEM.
I was totally in control for 6 batches of cookies. I gave tons away, and enjoyed the rest in moderation.
But these babies? No way.
I have been plowing through these cookies at a very alarming rate.
And I really, really, really already want to make more. OMG.
The idea for these cookies came from two really fun holiday products I found.
After making Gingerbread Pudding Cookies (and loving them), I thought I’d try the Candy Cane pudding in some cookies too. At first I was thinking cocoa powder, to get that well-loved mint-chocolate combo. But then I thought it might overpower the pudding, so I decided to leave it out.
- 2 sticks butter, softened
- 1 cup packed brown sugar
- 1 package JELLO Candy Cane pudding mix
- 2 large eggs
- 1 tsp baking soda
- 2 cups flour
- 1 1/2 cups Andes peppermint baking chips