Quick & Simple Christmas Peppermint Oreo Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
