Christmas Peppermint Oreo Cookies Recipe
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.
- 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
