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Peppermint Oreo Cookies Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10-11 minutes
  • Total Time: 30-35 minutes (including chilling time, actual hands-on time is about 20 minutes plus baking and initial chilling)
  • Yield: 24 cookies 1x
  • Category: Cookie
  • Method: Baking
  • Cuisine: American

Description

Delight in the festive and decadent Peppermint Oreo Cookies, combining a soft cake mix base with chunks of Oreo cookies, peppermint chocolate pieces, and dark chocolate chips. These cookies offer a perfect balance of creamy, minty, and chocolaty flavors with a soft, chewy texture, ideal for holiday treats or any special occasion.

Ingredients

Scale

Dry Ingredients

  • 1 box white cake mix (recommend Pillsbury or Aldi for best results)

Wet Ingredients

  • 8 tablespoons unsalted butter, softened (but not overly soft)
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened (but not overly soft)

Mix-ins

  • 1 cup Oreo cookie chunks
  • 1 cup Andes Peppermint Crunch pieces, plus extra for topping (or substitute any peppermint chocolate candy bar cut into small pieces)
  • 1/2 cup dark chocolate chips, plus extra for topping

Instructions

  1. Prepare the Dough: In a mixing bowl, combine the white cake mix, softened butter, large egg, peppermint extract, vanilla extract, and softened cream cheese. Beat with a mixer until a soft, smooth dough forms with no visible butter or cream cheese streaks.
  2. Add the Mix-ins: Gently fold in the Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips into the dough. Be careful not to overmix to keep chunks intact.
  3. Chill the Dough: Refrigerate the dough for at least 60 minutes or longer. This step firms up the dough, making it easier to handle and preventing it from sticking to your hands.
  4. Preheat the Oven: Set your oven to 350°F (175°C) and prepare two baking sheets—one for immediate baking and one to keep chilled dough balls cold.
  5. Form the Cookies: Scoop or roll the dough into 24 equal balls. Place 12 dough balls on a baking sheet lined with parchment paper, and keep the remaining 12 refrigerated on a separate baking sheet.
  6. Bake: Bake the 12 cookies in the preheated oven for 10-11 minutes. Avoid overbaking; the cookies will look soft and slightly undercooked when you remove them.
  7. Cool and Shape: Allow the cookies to sit on the hot baking sheet for 2-3 minutes. Then, gently transfer them to parchment paper using a thin metal spatula. If the cookies are very puffy, gently tap them with the bottom of the spatula to flatten slightly.
  8. Finish and Chill: Press extra dark chocolate chips or peppermint pieces into the tops of the hot cookies for garnish. Let the cookies cool completely before storing in a sealed container.

Notes

  • Best results come from using Pillsbury or Aldi brand white cake mix.
  • Ensure butter and cream cheese are softened but still firm; overly soft ingredients may require longer refrigeration.
  • Hand mixing will take longer to fully incorporate the dough; continue mixing until smooth.
  • These cookies set better after cooling for a few hours on the counter.
  • If Andes Peppermint Crunch pieces are unavailable, substitute any peppermint chocolate candy bar chopped into small pieces.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 179
  • Sugar: 12g
  • Sodium: 73mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/peppermint-oreo-cookies-recipe/