I think the best part of Christmas is Christmas Clearance. I stock up on a lot of baking supplies right after Christmas due to the oh so very low prices. I usually end up buying seasonal flavors like pumpkin, peppermint, cocoa, etc. I like to stock up on my favorite seasonal candies too, especially my all time favorite Terry's Chocolate Oranges.
This year I didn't find any chocolate oranges on clearance. Bummer! Someone must have beat me to 'em! I did invest in a few packages of Andes Peppermint Chips though. This year was the first year I have ever seen them and only at the Walmart. I can usually find the Andes Creme de Menthe chips year round though.
I was inspired by this pin on Pinterest that has been making the rounds:
I figured if sucking on a lemon through a peppermint straw is tasty then lemon cookies with peppermint chips have to be mighty tasty too! Glad I was right. These cookies are so yummy!
I used a gooey butter cookie recipe as the cookie base by swapping out yellow cake mix with lemon cake mix. Gooey butter cookies and cake are my favorite and lemon my all time favorite cake flavor. Peppermint is not usually my thing but they added a cooling effect to these cookies that reminded me of lemon cooler cookies.
The cookie dough does need to chill out in the fridge for a bit before dishing out and rolling in the powdered sugar. As the name implies they are very gooey to work with. Other than that these cookies are easy to make and addictive. Enjoy!
Gooey Butter Peppermint Chip Cookies
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 egg, room temperature1/4 teaspoon vanilla extract
1 (18.25 ounce) package lemon cake mix
5 oz. (half a bag) Andes Peppermint Baking Chips
1/4 cup confectioners' sugar
Preheat oven to 350 degrees F.
In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Stir in Peppermint Chips. Refridgerate dough in covered container for one hour.
After chilling dough, Roll dough into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.