½ cup butter, softened
¾ cup sugar
1 large egg
1 teaspoon vanilla
2 tablespoons cheesecake flavored instant pudding mix
1½ cups flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cream of tartar
¾ cup peppermint baking chips, plus more for sprinkling on top
Preheat the oven to 350. Line two baking sheets with parchment or silicone baking mats.
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla, and pudding mix until well blended. Add the flour, salt, baking powder, baking soda, and cream of tartar, and mix until a dough forms. Fold in the peppermint baking chips until well distributed.
Shape the dough into about 20 one inch balls. Place the dough on the prepared baking sheet and sprinkle additional peppermint chips on top. (If your dough is fairly soft, I would recommend chilling it at this point for about 30 minutes before baking.)
Bake in the preheated oven for 8-9 minutes. Remove and let cool 5-10 minutes on the baking sheet before removing to a cooling rack. The cookies will look very soft and undercooked when you pull them out, but they will cook more as they cool on the pan. Enjoy!