Peppermint Oreo Cookies Recipe

If you’re a fan of minty chocolatey delights and crave a cookie that’s both soft and packed with irresistible crunch, you’re in for a treat! This Peppermint Oreo Cookies Recipe is one of my absolute favorites to bake around the holidays — but honestly, it’s so good I find myself making it year-round. The combination of peppermint extract, creamy white cake mix base, and chopped Oreo chunks with those Andes Peppermint Crunch pieces creates a cookie that’s soft, chewy, and bursting with festive flavor. Trust me, once you try this, it’s going to become your go-to peppermint cookie recipe for every cozy occasion.

this Recipe

Ingredients You’ll Need

You’ll want to gather some surprisingly straightforward ingredients that work beautifully together — the cake mix forms a soft base, while cream cheese adds richness. And don’t skimp on the peppermint and Oreo chunks; they’re what make these cookies memorable.

• White cake mix: I recommend Pillsbury or Aldi brands; they give the right texture and flavor to your cookies.
• Unsalted butter: Use softened, but not melted — this keeps the dough from becoming too sticky.
• Large egg: Helps bind the dough while keeping it tender.
• Peppermint extract: Just a half teaspoon adds that perfect minty punch — avoid using peppermint oil as it can be too strong.
• Vanilla extract: Complements the peppermint so the flavor isn’t one-dimensional.
• Cream cheese: Softened, adds moisture and richness — but be sure not to over-soften to keep the dough manageable.
• Oreo cookie chunks: Adds delightful crunch and chocolatey flavor — I usually chop about a cup of regular Oreos coarsely.
• Andes Peppermint Crunch pieces: These melt beautifully and bring that signature holiday peppermint bite—you can substitute with chopped peppermint chocolate bars.
• Dark chocolate chips: Use good quality for melty pockets of chocolate; these complement the mint wonderfully.

Variations

I love tinkering with this Peppermint Oreo Cookies Recipe, and you can easily customize it to suit your mood or pantry. Feel free to get creative with the chocolate types or experiment with extracts to make it your own.

• Double Chocolate Peppermint: Once, I swapped the cake mix for chocolate cake mix — it turned out incredibly rich and fudgy, perfect if you adore chocolate overload.
• Dairy-Free Version: Use a dairy-free cream cheese and vegan butter alternatives if you’re avoiding dairy, and swap chocolate chips for dark vegan chips — still delicious.
• Mini Oreos or Regular: Sometimes I use mini Oreos for smaller chunks that spread the flavor more evenly; either size works!
• Extra Minty: If you want a stronger peppermint taste, add another quarter teaspoon of peppermint extract but be cautious — a little goes a long way here.

How to Make Peppermint Oreo Cookies Recipe

Step 1: Mix Your Dough Until Smooth and Soft

Start by adding the dry white cake mix, softened butter, egg, peppermint and vanilla extracts, and softened cream cheese to a large mixing bowl. If you have a stand mixer, use that with the paddle attachment; if not, a hand mixer will do (though it takes a bit longer). Beat everything together on medium speed until a soft, cohesive dough forms — no streaks of butter or cream cheese should remain. This soft dough is what makes these cookies stand out because it bakes up tender and fluffy, unlike typical drop cookie dough.

Step 2: Gently Fold in Your Mix-Ins

Once the dough is smooth, carefully fold in the Oreo chunks, Andes Peppermint Crunch pieces, and dark chocolate chips using a spatula. You want these mix-ins evenly distributed but still chunky so you get irresistible bits of everything in each cookie. Overmixing here can break down the chunks and make the cookies less exciting, so be gentle!

Step 3: Chill to Perfection

Refrigerate your dough for at least an hour — trust me, I learned this the hard way. Chilling firms the dough, making it easier to scoop and roll without sticking to your hands. Plus, this step helps the cookies bake nice and thick. If your kitchen is warm, I recommend chilling it even longer; the dough shouldn’t be sticky or gooey when you handle it.

Step 4: Bake and Finish with Extra Peppermint Magic

Preheat your oven to 350°F (175°C). Scoop or roll the dough into 24 equal balls; I find freezing half the dough while baking the other half works great for smaller batches. Bake 12 cookies at a time for 10 to 11 minutes — the key here is not to over-bake. The cookies will look soft and slightly underdone when you take them out, but this softness is what keeps them melt-in-your-mouth perfect. Let them rest on the hot baking sheet for 2-3 minutes before transferring to parchment paper to cool. If your cookies puff up too much, a gentle tap with the back of a flat spatula will flatten them perfectly. Right after baking, press some extra chocolate chips or peppermint pieces on top for that shiny, festive finish.

How to Serve Peppermint Oreo Cookies Recipe

Garnishes

I like to finish these cookies with a little extra magic — a couple more Andes Peppermint pieces or dark chocolate chips pressed on top while still warm adds a festive pop of color and flavor. Sometimes, I even sprinkle a tiny pinch of crushed candy canes right after baking for some extra crunch and sparkle; it really elevates the look and taste.

Side Dishes

These cookies shine alongside a steaming mug of hot cocoa or peppermint-spiked coffee. For holiday parties, I often serve them with creamy eggnog or simply cold milk—both balance the rich peppermint and chocolate perfectly without overwhelming your palate.

Creative Ways to Present

Last Christmas, I arranged these cookies in a festive tin lined with red tissue paper and added some fresh pine sprigs for aroma and a holiday vibe. Making a ‘cookie platter’ with alternating Peppermint Oreo Cookies, classic gingerbread, and chocolate chip cookies always impresses guests. If you’re gifting these, wrap in mini cellophane bags tied with a peppermint-striped ribbon for a perfect presentation.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay soft and fresh for about 4-5 days. I usually stash them in a cookie jar on the countertop, and the peppermint aroma just makes the room smell incredible.

Freezing

These cookies freeze beautifully! I like to freeze fully baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag once firm. To keep that fresh-baked softness, thaw them at room temperature for a couple of hours before enjoying. You can also freeze the dough itself, shaping balls beforehand, so you can bake fresh cookies whenever the craving strikes.

Reheating

If you want warm cookies, pop them in the microwave for 10-15 seconds or heat briefly in a low oven (about 300°F) for 5 minutes. Be careful not to overheat or they’ll dry out—warming just enough to melt the chocolate bits is perfect.

FAQs

Final Thoughts

I absolutely love how this Peppermint Oreo Cookies Recipe comes together so quickly and delivers a cookie that tastes like it came from a fancy bakery. It’s become such a staple in my kitchen, especially during cozy winter months, because each bite is like a festive hug. I hope you enjoy making and sharing these cookies as much as I do — they’re perfect for gifting, holiday parties, or simply treating yourself with a warm cup of tea. Give it a try, and I bet you’ll find yourself reaching for this recipe every year!

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