Description
These Oreo Peppermint Crunch Cookies are irresistibly soft, bursting with crunchy Oreo chunks, refreshing peppermint, creamy chocolate chips, and loaded with holiday flavor. Made with a cake mix base and a hint of cream cheese, they come together quickly for a festive treat that’s perfect for cookie swaps or holiday gatherings.
Ingredients
Units
Scale
Cake Base
- 1 box white cake mix
- 6 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 4 ounces (1/2 package) cream cheese, softened
Mix-Ins
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces
- 1/2 cup dark chocolate chips
For Baking
- Baking spray
- Parchment paper
Instructions
- Prep the Oven & Cookie Sheet – Preheat your oven to 350°F (175°C). Prepare a cookie sheet by lining it with parchment paper. Lay another sheet of parchment paper on the counter for cooling the cookies later.
- Mix the Dough – In a large mixing bowl, combine the white cake mix, softened butter, egg, vanilla extract, peppermint extract, and softened cream cheese. Using an electric mixer, beat the ingredients together until a soft dough forms.
- Add Mix-Ins – Gently fold in the Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips until evenly distributed throughout the dough.
- Chill the Dough – Cover the bowl and chill the cookie dough in the refrigerator for 30-60 minutes. This step helps the cookies keep their shape while baking.
- Shape the Cookies – Using a cookie scoop, portion out the dough and roll into round balls; you should have about 24 balls. Place them evenly spaced on your prepared cookie sheet.
- Bake – Bake the cookies in the preheated oven for 10 minutes. Be careful not to over-bake; the cookies should look soft and slightly underdone.
- Initial Cooling – Remove the cookies from the oven and allow them to cool on the cookie sheet for 2-3 minutes to set.
- Flatten and Final Cooling – Carefully transfer the cookies to the parchment paper-lined counter. Using the flat bottom of a spatula, gently tap the tops of each cookie to slightly flatten them. Let them cool completely.
- Serve or Store – Once cooled, serve the cookies or store them in a lidded container for freshness.
Notes
- Do not over-bake; cookies should be soft and slightly underdone for the best texture.
- Chilling the dough helps make the cookies thicker and prevents spreading.
- If Andes Peppermint Crunch pieces are unavailable, substitute with chopped peppermint bark or candy canes plus extra chocolate chips.
- Cookies stay fresh for up to 4-5 days in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
