These Oreo Peppermint Crunch Cookies are everything you crave in a holiday treat—soft, chewy, packed with big chocolatey bites and an unmistakable burst of cool peppermint. They come together quickly and require almost zero fuss, making them perfect for busy weeknights, last-minute gatherings, or any time you need a cookie that feels incredibly festive but is secretly simple. Each bite is an irresistible mashup of creamy white cake, dark chocolate, crunchy Oreos, soothing peppermint, and that totally addictive Andes Peppermint Crunch. If there’s a better way to brighten up your cookie jar, I haven’t found it yet.

Why You’ll Love This Recipe

Effortless and Fast: No stand mixer or creaming butter for ages. Just a bowl, an electric mixer, and you’re ten minutes away from popping trays in the oven.
Festive Flavors: Imagine peppermint bark and cookies & cream ice cream had a holiday romance—these cookies are the delicious result.
Dreamy Texture: Thanks to cream cheese, these bake up extra soft and slightly chewy, the ultimate cookie texture.
Perfect for Sharing: The recipe yields about two dozen cookies—plenty to bring to a party, share with neighbors, or stash for late-night snacking.
Easy to Make Ahead: The dough chills quickly and can even be prepared ahead, so you’re always ready for surprise visitors or a sudden sweet tooth.

Ingredients You’ll Need

White Cake Mix: The shortcut that sets the sweet, fluffy base—no need to fuss with flour and sugar.
Unsalted Butter: Adds rich flavor and ensures perfectly tender cookies.
Large Egg: Holds everything together with just the right amount of structure.
Peppermint Extract: Instantly brings a cool, refreshing pop that feels downright merry. Use pure extract for the best flavor.
Vanilla Extract: Balances out the peppermint and enhances all the other flavors.
Cream Cheese (Softened): The secret to soft, melt-in-your-mouth cookies. Don’t skip!
Oreo Cookie Chunks: For all that cookies-and-cream goodness. Rough chunks work best—crushing them too much turns the cookies gray.
Andes Peppermint Crunch Pieces: Loads of sweet, minty crunch in every bite. If you can’t find these, chopped peppermint bark is a good fallback.
Dark Chocolate Chips: Deep chocolate flavor balances the sweetness and enriches every mouthful.
Baking Spray & Parchment Paper: Prevents sticking and makes cleanup a breeze.
Cookie Scoop: Ensures perfectly even, bakery-style cookies.
Mixing Bowl & Electric Mixer: Whips up the dough in moments with minimal effort.
Flat Spatula: For flattening and transferring cookies gently.
Lidded Storage Container: Keeps cookies fresh—that is, if there are any left to store!

Tip: Softened cream cheese blends in smoother and prevents lumps in your dough.

Variations

Make It Your Own!

Switch Up the Mix-Ins: No Andes peppermint crunch? Try chopped candy canes, peppermint bark, or even white chocolate chips for a sweeter profile.
Go Gluten-Free: Use a gluten-free white cake mix for a celiac-friendly treat—just check the labels on your mix-ins as well.
Double the Chocolate: Use chocolate cake mix instead of white for a super decadent, double-chocolate sensation.
Add a Drizzle: Once cooled, drizzle cookies with melted dark or white chocolate for extra flair.
Nutty Twist: Chopped toasted pecans or walnuts add subtle crunch and complexity—just a handful is enough.

Don’t be afraid to get creative. The base recipe is ultra-forgiving!

How to Make Oreo Peppermint Crunch Cookies

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and have another sheet ready on the countertop for cooling the cookies later.

Step 2: Make the Dough

In a large mixing bowl, add the white cake mix, butter, egg, peppermint extract, vanilla, and softened cream cheese. Using your electric mixer, beat on medium until you have a soft dough—don’t worry if it looks a bit sticky; that’s perfect.

Step 3: Add the Mix-Ins

Gently fold in the Oreo chunks, Andes peppermint crunch pieces, and dark chocolate chips. Stir just enough to distribute everything evenly.

Step 4: Chill

Refrigerate the dough for 30–60 minutes. This step helps the cookies hold their shape and prevents spreading, so you get soft, thick cookies.

Step 5: Shape and Bake

Use a cookie scoop or a spoon to form dough balls, about 24 in total. Arrange on your prepared baking sheet. Bake for exactly 10 minutes—the cookies will look soft and a little underdone. Trust the process.

Step 6: Cool and Flatten

Let the cookies cool on the sheet for 2–3 minutes. Then, with a flat spatula, gently transfer to the parchment-lined counter. Tap the tops gently with the spatula to flatten slightly and create those signature bakery edges.

Step 7: Final Cool and Serve

Let the cookies cool completely before stacking or storing. This helps them set up perfectly soft and chewy.

Pro Tips for Making the Recipe

Don’t Overbake: The cookies will look almost raw when you pull them out, but trust—they’ll firm up as they cool, with that dreamy, gooey center.
Chill the Dough: It’s tempting to skip, but chilling guarantees cookies that won’t spread too thin.
Rough-Chop Oreos: Leaving some larger pieces adds awesome texture and those chocolatey pockets everyone loves.
Use Real Butter and Cream Cheese: The flavor and texture simply can’t be matched with substitutes.
Flat-Top Trick: Gently flattening after baking helps achieve that soft-in-the-middle, crisp-at-the-edges magic.

How to Serve

These cookies shine on a simple serving plate, maybe sprinkled with a little powdered sugar for a wintry effect. If you’re feeling festive, pile them high on a holiday tray next to a mug of hot cocoa, peppermint tea, or even a glass of chilled milk. Their bright mint and rich chocolate make them especially wonderful alongside coffee after dinner or stacked up for a quick treat on the go.

Excellent for cookie swaps, bake sales, or tucked into a lunchbox for a special surprise!

Make Ahead and Storage

Storing Leftovers

Keep cookies fresh by storing them in a lidded airtight container at room temperature. They’ll stay perfectly soft for up to 4 days.

Freezing

Both the dough and the baked cookies freeze beautifully. Shape dough balls and freeze on a tray—once solid, transfer to a zip-top bag and bake straight from the freezer, adding an extra minute to baking time. Baked cookies can be frozen in layers (with parchment between) for up to 2 months.

Reheating

If you prefer a warm treat, pop a cookie in the microwave for about 8–10 seconds. The chocolate chips get melty and everything feels freshly baked!

FAQs

Can I make the dough ahead of time?
Absolutely! Prepare the dough up to 48 hours ahead and keep it chilled until ready to bake. You can even freeze scooped dough balls for quick cookies whenever a craving hits.

Do I have to use an electric mixer?
While it helps for creaming the butter, egg, and cream cheese until smooth, a sturdy spatula and some elbow grease will work in a pinch—just make sure everything is well combined.

Can I use a different cake mix flavor?
Yes, yellow or chocolate cake mix works wonderfully here. Each gives a slightly different base flavor, but the chewy texture and festive feel remain.

What if I can’t find Andes Peppermint Crunch pieces?
No problem! Try crushed peppermint candies, chopped candy canes, or peppermint bark. Even mint-chocolate chips are a tasty substitute.

Final Thoughts

If you’re looking for a cookie that delivers celebration-in-every-bite with shockingly little effort, these Oreo Peppermint Crunch Cookies will quickly earn a spot in your recipe rotation. The flavor is nostalgic, the method is foolproof, and the results are truly share-worthy. Gather your ingredients, let your kitchen fill with the sweet scent of chocolate and peppermint, and get ready to fall in love with your new favorite cookie. Give them a try—you’ll be glad you did!

Oreo Peppermint Crunch Cookies Recipe