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Oreo Peppermint Crunch Cookies

Prep
Cook
Serves 36people
Ingredients
1
box of white cake mix (I used Pillsbury)
1
stick of butter melted
1
egg
1/2
peppermint extract
1/2
tsp vanilla extract
4
oz cream cheese softened
1
cup of Oreo cookie chunks
1
cup Andes peppermint crunch pieces
1/2
cup chocolate chips
Directions
1.
Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add cream cheese and beat in gently until combined. Stir in the peppermints crunch pieces and chocolate chips first. Then gently stir in the cookie chunks by hand being careful not to break up the cookie more. Refrigerate dough for 30 minutes.
2.
Roll the dough into 36 balls. Bake on cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookie will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
3.
Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cooled. Store in a sealed container.

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