Peppermint Pecan Candy Cane Blossoms - Cookies

READY IN: 40mins




  • Preheat oven to 350 degrees F. Remove wrappers from candies.
  • Beat eggs in a medium bowl with the butter, sugar, vanilla, and water until well blended.
  • In a large mixing bowl, whisk together the flour, salt, and baking soda; stir in the pecans and the Andes candy cane mint baking chips.
  • Add the egg mixture gradually to the flour mixture, stirring to combine.
  • Shape dough into 1 1/2-inch balls (I used a small cookie scoop), and place on ungreased cookies sheets.
  • Bake at 350 degrees F for 12-15 minutes, until edges are lightly browned and cookies are set. Remove from oven; cool 3-4 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.