by Michelle Hansen
-1 vanilla cake mix
-1 (3.4 oz pkg) vanilla pudding
-1/2 cup melted butter
-2 eggs
-1 Tbs milk
-1 cup Ghiradelli premium baking peppermint bark mix-ins OR
1 cup white chocolate chips, semi-sweet chocolate chips and candy cane pieces
Mix dry ingredients. Add wet ingredients. Scoop out on to parchment paper with cookie scoop and chill in fridge for 15 minutes. Cold dough helps the cookies not spread. Bake at 350 degrees for 14 minutes (or shorter depending on your oven). Drizzle with vanilla peppermint frosting if desired.
No comments:
Post a Comment