Oreo Peppermint Cookies #recipe

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) package white chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups chopped Oreos (I used holiday Oreos)
1 cup white chocolate chips
1/2 cup crushed candy canes

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.
Using a mixer, beat together butter and sugars until creamy. Add in white chocolate pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the Oreos, white chocolate chips, and crushed candy canes.
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 minutes, or until slightly golden around the edges and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
Note-these cookies will stay soft for 3-4 days. Store in an air-tight container on the counter.

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