Quick & Simple Christmas Peppermint Oreo Cookies Recipe

Introduction

These Quick & Simple Christmas Peppermint Oreo Cookies bring festive flavors together in a delightful, chewy treat. Combining peppermint crunch, Oreo chunks, and chocolate chips, they make the perfect holiday cookie for sharing or enjoying with a cozy drink.

Ingredients

• 1 cup cold, cubed salted butter
• 1 cup light brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla essence
• 3 cups all-purpose flour (423g)
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 10-ounce package of Andes peppermint crunch pieces
• 1 1/2 cups coarsely crushed Oreo cookies
• 1/2 cup semisweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Step 2: In a large mixer, beat the cold, cubed butter with brown sugar and white sugar on medium-high speed for 3-4 minutes until creamy and light.
3. Step 3: Add the eggs and vanilla essence to the butter-sugar mixture. Beat until fully combined, scraping down the bowl as needed.
4. Step 4: Gradually mix in the all-purpose flour, cornstarch, baking soda, and salt on low speed just until dough begins to form. Avoid overmixing.
5. Step 5: Gently fold in the Andes peppermint bits, coarsely crushed Oreo cookies, and semisweet chocolate chips by hand.
6. Step 6: Using a 1/4 cup scoop, portion dough balls onto the prepared baking sheets, spacing them a couple of inches apart.
7. Step 7: Bake for 10-12 minutes until cookies are set with lightly golden edges but still soft in the center.
8. Step 8: Let cookies cool on the baking sheets for at least 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra peppermint flavor, add a teaspoon of peppermint extract to the wet ingredients.
• Swap semisweet chocolate chips for white chocolate chips for a sweeter, creamier taste.
• If you don’t have Andes peppermint pieces, crushed peppermint candies or candy canes work as a festive substitute.
• Chilling the dough for 30 minutes before baking can help control spreading and intensify the flavors.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To enjoy, thaw at room temperature. Reheat briefly in a microwave or oven to restore softness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint candies instead of Andes peppermint crunch pieces?

Yes, crushed peppermint candies or candy canes make a great alternative and add the same festive flavor.

Why are my cookies spreading too much during baking?

Make sure your butter is cold when creaming, and avoid overmixing the dough. Chilling the dough before baking can also help prevent excessive spreading.

Quick & Simple Christmas Peppermint Oreo Cookies Recipe

Print Recipe

★★★★★

4.6 from 533 reviews

These Quick & Simple Christmas Peppermint Oreo Cookies combine festive peppermint crunch, classic Oreos, and rich chocolate chips for a delicious holiday treat. Soft and chewy with a perfect balance of sweetness and minty flavor, these cookies are easy to make and sure to delight at any Christmas gathering.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

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

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

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 (200°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream the Butter and Sugars: In a large mixer, combine the cold, cubed butter with the light brown sugar and white sugar. Beat on medium-high speed for 3-4 minutes until the mixture is creamy and light, which helps create a soft and tender cookie texture.
3. Incorporate Wet Ingredients: Add the eggs and vanilla essence to the creamed butter and sugar mixture. Beat again until fully combined, scraping down the sides of the bowl to ensure everything is incorporated evenly.
4. Mix in Dry Ingredients: Gradually add the flour, cornstarch, baking soda, and salt to the wet mixture. Mix on low speed just until combined and a dough begins to form. Avoid overmixing to prevent tough cookies.
5. Fold in Add-ins: Gently fold in the Andes peppermint baking bits, crushed Oreo cookies, and semisweet chocolate chips by hand to distribute evenly throughout the dough.
6. Portion and Bake the Cookies: Using a 1/4 cup cookie scoop, portion balls of dough onto the prepared baking sheets, spacing them a couple of inches apart. Bake in the preheated oven for 10-12 minutes until the edges are just golden but the centers remain soft and slightly underbaked.
7. Cool and Enjoy: Let the cookies cool on the baking sheets for at least 5 minutes to set. Then transfer to a wire rack to cool completely before serving to enjoy their chewy, flavorful texture.

Notes

• For best results, use cold butter to help maintain the shape of the cookies.
• Do not overbake; cookies should be slightly soft in the center when removing from oven.
• Can store in an airtight container for up to 5 days to maintain freshness.
• Allow cookies to cool before stacking to avoid sticking.
• If Andes peppermint crunch pieces are unavailable, crushed peppermint candies can be substituted.

Keywords: Christmas cookies, peppermint cookies, Oreo cookies, holiday baking, chocolate chip cookies, festive cookies