Introduction

These Quick & Simple Christmas Peppermint Oreo Cookies combine festive peppermint crunch with rich Oreo bits and chocolate chips for a perfectly chewy and flavorful holiday treat. They’re easy to make and sure to delight both kids and adults alike.

A stack of six thick, round cookies sits on a white plate, each cookie showing a soft beige base mixed with dark chocolate cookie crumbs and sprinkled with small pieces of crushed red and white peppermint candy. The top cookie is halved, revealing a soft inside with more chocolate crumbs and peppermint bits on top. Some candy cane pieces are scattered around the plate on a white marbled surface, adding a festive touch. The cookies look soft and chewy with a slightly uneven surface texture due to the embedded crumbs and peppermint. 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 and Oreos into small pieces—use a food processor for the Oreos for even consistency and crush the peppermint by hand to keep some larger chunks for texture.
Step 2: In a small bowl, whisk together the flour, cornstarch, baking soda, and salt to evenly distribute the dry ingredients.
Step 3: Using a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale.
Step 4: With the mixer on medium, add the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla essence and beat until smooth.
Step 5: Reduce the mixer speed to low and gradually add the dry ingredient mixture. Mix just until combined and no dry streaks remain, being careful not to overmix.
Step 6: Fold in the crushed peppermint candy, crushed Oreos, and chocolate chips gently by hand until evenly distributed.
Step 7: Drop rounded spoonfuls of dough onto the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look slightly underdone.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve or store as desired.

Tips & Variations

For extra peppermint flavor, add a few drops of peppermint extract along with the vanilla essence, but be cautious as it’s quite potent.
Substitute white chocolate chips for semisweet chocolate chips to enhance the peppermint and Oreo flavors.
Keep cookie sizes uniform using a cookie scoop for even baking.
If you don’t have Andes peppermint crunch, chopped peppermint bark or crushed candy canes can be used as alternatives.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm them in a low oven for a few minutes.

How to Serve

A stack of six soft, round cookies sits on a white plate with a smooth finish. Each cookie has a light beige color with visible crushed dark cookie pieces and small bits of red and white peppermint candy mixed throughout the dough. The top cookie is broken in half, showing a soft, crumbly texture with a mix of dark crumbs and peppermint pieces on its surface. Around the plate, there are scattered cookie crumbs and bits of crushed peppermint candy. The background is a soft, white marbled texture with a blurred white bowl filled with more peppermint pieces and a couple of whole red and white candy canes nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to balance the flavor properly.

Why do the cookies look slightly underdone when I take them out?

They continue to cook as they cool on the baking sheet. Removing them while the centers look a bit soft prevents overbaking and keeps them chewy.