Well, when you have 30 minutes of free time, what do you do?
I bake cookies, of course.
Many inquire as to how I work so quickly and why I simply have ingredients on hand.
The answer is threefold:
- I’m a master at baking cookies. I could do this in my sleep – it happens almost daily.
- I gather ingredients at the market almost daily. I’m a regular shopper and stock up every time I make a trip – just in case I have 30 minutes of free time, of course.
- I dream of baked goods – night and day – my mind is always going, crafting, creating … it’s simply ME.
Thus, Dual Double Chocolate Vanilla Peppermint Cookies.
And, on this day, I just happened to have a brilliant hand model on site, and she was willing to be paid in cookie dough! 😁😁😁
Dual Double Chocolate Vanilla Peppermint Cookies
8 Tbs. butter, room temperature
14 oz. sweetened condensed milk
1 pkg. Dark Chocolate Peppermint Instant Pudding
1 pkg. Vanilla Instant Pudding
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
2 cups all purpose flour
10 oz. white chocolate chips
Preheat the oven to 375 degrees.
Cream together the room temperature butter, condensed milk, and pudding mixes until light and fluffy. Mix in the baking powder, baking soda, and sea salt.
Next, mix in the butter, 1/2 cup at a time, until thick and doughy.
Fold in the white chocolate chips.
Form into 1″ sized balls, flatten, and bake on parchment lined baking sheets for about 15-18 minutes.
Remove from the oven.
Cool for several minutes and cover while still warm, to preserve the chewy-gooey-ness!
