Print

Quick & Simple Christmas Peppermint Oreo Cookies Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

These Quick & Simple Christmas Peppermint Oreo Cookies combine festive peppermint crunch and classic Oreo cookies in a rich, buttery dough. Perfectly chewy with bursts of chocolate and mint, they’re a holiday favorite that bakes up in just minutes.

Ingredients

Scale

Wet Ingredients

  • 1 cup cold, cubed salted butter
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla essence

Dry Ingredients

  • 3 cups all-purpose flour (423g)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Add-ins

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

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Crush Peppermint and Oreos: Crush the Andes peppermint crunch pieces by hand in a bag to maintain some large chunks for texture. Use a food processor to evenly crush the Oreo cookies into coarse pieces.
  3. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt, ensuring even distribution of leavening agents.
  4. Cream butter and sugars: Using a stand mixer or hand mixer, beat softened cubed butter, light brown sugar, and white sugar on medium speed for 3-4 minutes until pale, light, and fluffy to incorporate air for better texture.
  5. Add eggs and vanilla: With mixer on medium, add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla essence until smooth and uniform.
  6. Combine dry and wet ingredients: Reduce mixer speed to low and gradually add the dry ingredients from Step 3. Mix just until combined with no visible flour, taking care not to overmix to avoid toughness.
  7. Fold in crushed candies and chocolate chips: Using a rubber spatula, gently fold in the crushed peppermint pieces, Oreo chunks, and semisweet chocolate chips until evenly distributed throughout the dough.
  8. Portion cookies and bake: Using a cookie scoop or spoon, drop rounded dough portions about 2 inches apart onto prepared baking sheets. Bake for 10-12 minutes until edges are golden brown and centers are just set but slightly underdone.
  9. Cool cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer to wire racks to cool completely before serving or storing.

Notes

  • Do not overmix dough after adding flour to avoid tough cookies.
  • Leaving centers slightly underbaked ensures a soft, chewy texture as cookies cool.
  • Crushing peppermint by hand preserves texture contrast with larger pieces.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Use parchment paper or silicone mats to prevent sticking and ease cleanup.

Keywords: Christmas cookies, peppermint cookies, Oreo cookies, holiday baking, peppermint chocolate cookies, quick cookies

Find it online: https://jedentaglecker.com/quick-and-simple-christmas-peppermint-oreo-cookies-recipe/