Chocolaty Candy Cane Cookies

By Tarah716

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package instant vanilla pudding (3.4 ounces)
• 2 1/2 cups all-purpose flour
• 5 candy canes, crushed
• 1/2 package Peppermint Crunch Thins (I used Andes)
• 1 cup semisweet chocolate chips

Details

Servings 24
Adapted from chef-in-training.com

Preparation

Step 1

Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In the bowl of your stand mixer, cream together butter, shortening, brown sugar and granulated sugar. Add eggs, vanilla and peppermint extract and stir until combined. Add baking soda and salt. Mix another minute or until incorporated.
With your mixer set to its slowest setting, add pudding mix and 1 cup of the flour. Mix until combined with the wet mixture. Add remaining 1½ cups of flour and mix until a smooth dough forms. Remove bowl from the mixer and using a rubber spatula, fold in crushed candy canes, peppermint crunch thins, and chocolate chips.
Using a cookie scoop, place cookie dough balls onto prepared baking sheet and put into your oven. Bake for 10-12 minutes or until edges start to brown. Let cool slightly before moving cookies to wire racks to cool completely.