Peppermint Oreo Cookies are the perfect festive treat for the holiday season! Combining the rich chocolate flavor of Oreos with the refreshing zing of peppermint, these cookies are easy to make and irresistibly delicious. Whether for a holiday party or as a gift for loved ones, these cookies are guaranteed to impress.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed Oreos (approximately 10-12 cookies)
- 1 cup peppermint candy pieces or crushed candy canes
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Beat until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.
- Fold in mix-ins: Gently fold in the crushed Oreos, peppermint candy pieces, and chocolate chips until evenly distributed.
- Shape the cookies: Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake: Bake for 8-10 minutes or until the edges are slightly golden. The centers should look slightly underbaked for a soft and chewy texture.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serving and Storage Tips
Serve these Peppermint Oreo Cookies fresh with a glass of milk or hot cocoa for the ultimate holiday treat! Store them in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months and thaw them at room temperature before serving.
FAQs
1. Can I use a different type of cookie instead of Oreos?
Yes, you can substitute Oreos with another chocolate sandwich cookie, but the classic Oreo flavor pairs exceptionally well with peppermint.
2. Can I make these cookies gluten-free?
Absolutely! Use a 1:1 gluten-free all-purpose flour blend and gluten-free chocolate sandwich cookies to make a gluten-free version.
3. How can I make the cookies more festive?
Consider adding red and green sprinkles or drizzling melted white chocolate over the cooled cookies for an extra festive touch.
4. Can I prepare the dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. When ready to bake, let the dough come to room temperature before shaping and baking.
PrintPEPPERMINT OREO COOKIES
These soft and chewy cookies combine the classic flavors of chocolate and peppermint, featuring chunks of Oreo cookies and peppermint crunch pieces. They’re an ideal treat for holiday gatherings or cookie exchanges.
- Prep Time: 15 minutes
- Cook Time: 10-11 minutes per batch
- Total Time: Approximately 1.5 hours (including chilling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box (15.25 oz) white cake mix
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 large egg
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 cup Oreo cookies, roughly chopped
- 1 cup Andes peppermint crunch pieces (or similar peppermint baking chips)
- ½ cup semi-sweet chocolate chips
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the softened butter and cream cheese. Beat until smooth and creamy.
- Add the egg, peppermint extract, and vanilla extract. Mix until well combined.
- Gradually add the white cake mix, mixing on low speed until a soft dough forms.
- Add Mix-Ins:
- Gently fold in the chopped Oreo cookies, peppermint crunch pieces, and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour. Chilling helps prevent the cookies from spreading too much while baking.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop about 1.5 tablespoons of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-11 minutes, or until the edges are set. The centers may look slightly undercooked, which is ideal for a chewy texture.
- Cool and Serve:
- Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, enjoy these festive cookies with a glass of milk or your favorite holiday beverage.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easier mixing and a smoother dough.
- Chilling the dough is crucial for maintaining the cookies’ shape during baking.
- If you can’t find Andes peppermint crunch pieces, you can substitute with crushed candy canes or peppermint bark.