Quick & Simple Christmas Peppermint Oreo Cookies Recipe
These Quick & Simple Christmas Peppermint Oreo Cookies combine classic peppermint flavor and chocolatey Oreo pieces for a festive, chewy treat. With a soft, tender texture and bursts of chocolate and mint in every bite, these cookies are perfect for holiday gatherings or as a seasonal dessert.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon Morton Coarse Kosher salt
- 2 teaspoons cornstarch
- 1 1/2 cups crushed Oreo cookies
Wet Ingredients
- 1 cup cold salted butter, cut into 1/2-inch pieces
- 1 cup white sugar
- 1 cup light brown sugar, packed well
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Add-ins
- 10 oz Andes peppermint crunch pieces
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large mixer, combine the cold salted butter, light brown sugar, and white sugar. Beat on medium-high speed for 3-4 minutes until the mixture is creamy and light in texture, which helps create soft and tender cookies.
- Incorporate Wet Ingredients: Add the room temperature eggs and vanilla extract to the creamed butter and sugar mixture. Beat until combined, scraping down the bowl sides to ensure even mixing.
- Mix in Dry Ingredients: Gradually add the all-purpose flour, cornstarch, baking soda, and salt to the wet mixture. Mix on low speed just until the dough begins to form, avoiding overmixing to keep cookies tender.
- Fold in Add-ins: Gently stir in the Andes peppermint crunch pieces, crushed Oreos, and chocolate chips by hand for bursts of flavor and texture.
- Portion and Bake the Cookies: Using a 1/4 cup cookie scoop, portion dough balls onto the prepared baking sheets, spacing them a few inches apart to allow spreading. Bake in the preheated oven for 10-12 minutes until the edges are golden and the centers are still soft and slightly underbaked.
- Cool and Enjoy: Remove cookies from the oven and let them cool on the baking sheets for at least 5 minutes. Transfer to a wire rack to cool completely before serving to enjoy their chewy, flavorful goodness.
Notes
- Ensure butter is cold and cut into pieces to aid creaming with sugars properly.
- Room temperature eggs help integrate smoothly into the butter mixture.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Baking until edges are just golden ensures a soft, chewy center.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
