As I sit here typing this post, I am wondering just when did the Holidays sneak up on me. There used to be a time when all of my shopping for everyone was done by the end of October. Of course, that was when the girls were young enough that buying the toys and clothes ahead of time worked in my advantage. Now, it’s not as easy since their tastes in clothes are each their own and change often plus the “toys” are no longer Barbies or Legos. It is now the norm for me to be out on Christmas Eve trying to finish up the stockings stuffers or last minute gifts. Even my baking has been last minute the last couple of years but I still find that part of the Holidays a way to relief stress from all the madness.
This year is my second to participate in the Great Food Blogger’s Cookie Swap and I loved it even more than last year. The event is so much more than a cookie swap, it is a way to give back and help kids with cancer. Check out all the great work Cookies for Kids Cancer foundation does and how you can help. I wrestled with what cookie to make for the three blogger’s names I was given and then when I saw the Andes Peppermint Crunch Bits, I knew what I wanted to make.
If you haven’t tried these peppermint bits in your baking, you really should. They are awesome and just a tad addicting.
Yes, that is a cake mix that you see. These cookies are a cinch to make and with the simple additions to the cake mix, the cookies come out soft and chewy. Perfect! Cake mix cookies are something I recently found out about and wonder why the heck I didn’t know about them before.
The cookie dough looks good enough to just eat as it is, doesn’t it? I love how the Andes Peppermint Crunch Bits bring so much color to the cookie, perfect for a Holiday cookie.
The fbcookieswap had great sponsors this year that provide us with products that helped us in our baking. I want to thank Dixie Crystals for the wonderful silicone baking sheet and coupon, OXO for the cute measuring cups, and Land O’Lakes for the awesome recipes and coupons.
Packaging the cookies are also a fun part of it, you get to show off your creativity. Each of the three cookie packages I received were so cute and the cookies were heavenly. This is how I sent mine off to my three bloggers –
- 1 box white cake mix 15.25 oz.(I use Pillsbury)
- 1 stick butter melted (8 Tbsp.)
- 1 egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1 cup Andes Peppermint Crunch pieces
- 1 1/4 cup semi-sweet chocolate chips
- In a large mixing bowl, combine the cake mix, melted butter, and extracts. Beat on low speed until combined. Then add the egg and combine until a soft dough forms.
- Add the cream cheese and mix in gently until combined.
- With a wooden spoon, stir in the peppermint crunch pieces and chocolate chips.
- Refrigerate dough for at least 30 minutes (don't skip this step).
- Roll the dough into 36 balls.
- Bake on a cookie sheet at 350 degrees for 9 to 10 minutes. Do not over bake. The cookies will appear very soft and look undercooked. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatulas to a cooling rack.
- Let them sit until completely cool. Store in a sealed container.
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.