Introduction

These Christmas Peppermint Oreo Cookies are a festive twist on the classic chocolate chip cookie, combining crushed peppermint candy and Oreo pieces for a delightful crunch and minty flavor. Perfect for holiday gatherings or a sweet seasonal treat.

A stack of six thick cookies sits on a white plate, placed on a white marbled surface. Each cookie is light beige with dark cookie crumbs mixed throughout, and scattered with small red and white crushed candy pieces. The top cookie is broken in half, showing a soft texture inside with a dark, crumbly middle layer and bits of candy on top. Cookie crumbs and candy pieces are scattered around the base of the stack, with a red and white candy cane lying nearby. The background is soft and blurred, keeping the focus on the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cold, cubed salted butter
1 cup light brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla essence
3 cups all-purpose flour (423g)
2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
10-ounce package of Andes peppermint crunch pieces
1 1/2 cups coarsely crushed Oreo cookies
1/2 cup semisweet chocolate chips

Instructions

Step 1: Preheat your oven to 400°F and line two baking sheets with parchment paper. Crush the peppermint candy by hand to keep some larger pieces and use a food processor or by hand to coarsely crush the Oreos. In a small bowl, whisk together the flour, cornstarch, baking soda, and salt.
Step 2: In a stand mixer or with a hand mixer, beat the softened butter, brown sugar, and white sugar on medium speed for 3-4 minutes until light, fluffy, and pale.
Step 3: With the mixer running on medium speed, add the eggs one at a time, making sure each is fully incorporated. Add the vanilla and beat until combined.
Step 4: Reduce the mixer speed to low and gradually add the dry ingredients. Mix just until the dough comes together with no dry streaks; avoid overmixing.
Step 5: Using a spatula, gently fold in the crushed peppermint candy, Oreo pieces, and chocolate chips until evenly distributed.
Step 6: Drop rounded portions of dough onto the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers appear slightly underdone.
Step 7: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.

Tips & Variations

Use room-temperature butter for easier creaming unless otherwise specified; cold butter can be cubed but should be softened slightly before mixing.
For a more intense mint flavor, add a few drops of peppermint extract along with the vanilla.
Swap semisweet chocolate chips for white chocolate chips to complement the peppermint more subtly.
Adjust the peppermint and Oreo quantities to taste, adding more for extra crunch and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a warm oven or microwave to restore softness before serving.

How to Serve

A close-up of a stack of round cookies on a white plate, each cookie showing a soft, light beige base with dark brown crumbly cookie bits and small chunks of red-and-white crushed peppermint candies spread evenly throughout the surface. The cookies have a slightly cracked texture, highlighting their soft and chewy look, with the peppermint pieces adding specks of bright red and white on top. The plate sits on a white marbled surface with a beige cloth partially underneath, and next to the plate, there is a tied peppermint stick ornament. The whole scene is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint candies instead of Andes peppermint crunch?

Yes, you can substitute with any peppermint candy that you like. Just crush them into small pieces, but be mindful of any added coatings or ingredients that might affect texture.

Why do the cookies appear underdone in the center when I take them out of the oven?

These cookies are best when removed while the centers still look slightly soft, as they continue to cook and firm up on the baking sheet during cooling. This prevents overbaking and keeps them chewy inside.

Christmas Peppermint Oreo Cookies Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

These Christmas Peppermint Oreo Cookies combine festive peppermint crunch pieces with crushed Oreo cookies and semisweet chocolate chips for a delightful holiday treat. Soft and chewy with hints of mint and chocolate in every bite, they are perfect for sharing during the festive season or gifting to friends and family.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 32 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup cold, cubed salted butter
2 large eggs
2 teaspoons vanilla essence

Dry Ingredients

1 cup light brown sugar
1/2 cup white sugar
3 cups all-purpose flour (423g)
2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon salt

Mix-ins

10-ounce package of Andes peppermint crunch pieces
1 1/2 cups coarsely crushed Oreo cookies
1/2 cup semisweet chocolate chips

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F and line two baking sheets with parchment paper to prevent sticking and promote even baking.
Crush Peppermint and Oreos: Crush the peppermint candy by hand in a bag to achieve varied sizes for texture, and use a food processor to evenly break down the Oreo cookies. Set aside.
Mix Dry Ingredients: In a small bowl, whisk together the flour, cornstarch, baking soda, and salt to ensure even distribution of leavening agents.
Cream Butter and Sugars: In a stand mixer or with a hand mixer, beat the softened butter, brown sugar, and white sugar on medium speed for 3-4 minutes until light, fluffy, and pale, incorporating air for a tender cookie.
Add Eggs and Vanilla: With the mixer on medium, add the eggs one at a time, fully incorporating each before adding the next. Then beat in the vanilla extract until smooth.
Combine Dry Ingredients: Reduce the mixer to low speed and gradually add the flour mixture, mixing just until the dough forms with no visible dry flour strips to avoid tough cookies.
Fold in Mix-ins: Using a rubber spatula, gently fold in the crushed peppermint candy, crushed Oreos, and chocolate chips evenly to distribute without overmixing.
Scoop and Bake: Drop rounded spoonfuls or use a cookie scoop to place dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look slightly underdone.
Cool: Let cookies cool on the baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.

Notes

For best texture, do not overmix the dough once the flour is added.
Allowing edges to brown while centers remain slightly underdone ensures soft, chewy cookies.
Crushing peppermint by hand allows for varied piece sizes, adding interesting texture.
Store cookies in an airtight container at room temperature for up to one week.
You can freeze baked cookies for longer storage, thaw at room temperature before serving.

Keywords: Christmas cookies, peppermint cookies, Oreo cookies, holiday desserts, chocolate chip cookies, peppermint bark cookies