Peppermint Oreo Cookies
Peppermint Oreo Cookies are full of crushed Oreo cookies, Andes Peppermint Crunch Chips, and are a holiday favorite. These peppermint cookies are perfect for a Christmas cookie tray that everyone will love.
It's no secret that I absolutely love peppermint desserts, especially around Christmas time! I adore my No Bake Peppermint Cheesecake for Christmas dessert, always make a batch of my White Chocolate Oreo Peppermint Truffles, and have big plans to make my Chocolate Peppermint Whoopie Pies next week!
This cookie recipe is one of those easy one-bowl cookies that is also super impressive. They are really next-level chocolate chip cookies!
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Why You'll Love This Recipe
- Easy - this is a simple one-bowl recipe.
- Full of Oreos - who doesn't love cookies IN a cookie?!
- Festive - these are so great for the holiday season!
Ingredients
Unsalted Butter - I always use unsalted butter when I'm baking
Granulated Sugar and Brown Sugar - this combo adds sweetness and chewiness to the cookies.
Vanilla Extract - I love the warmth that vanilla extract adds to these cookies.
Eggs - two eggs act as a binder and keep the cookies chewy.
Baking Soda - this is the leavening agent in the cookies.
Salt - this acts to enhance the flavors in the cookies.
All-Purpose Flour - I always use unbleached all-purpose flour.
Andes Peppermint Crunch Baking Chips - these are easy to find during the holiday season, but if you can't, you can use their regular Andes chocolates and chop them up.
Oreos - chopped up Oreo cookie chunks are folded into the batter. These cookies are stuffed with cookies!
Variations
Use Mint Oreos - you can use mint Oreos instead of regular and then use regular chopped Andes candy instead of the peppermint kind for a mint variation.
Add Chocolate Chips - you can add ¾ cup of semisweet chocolate chips, dark chocolate chips, or white chocolate chips to this recipe for even more chocolate flavor.
Peppermint Extract - if you want even more peppermint flavor, you can add ½ teaspoon peppermint extract to the dough.
Chocolate Drizzle - you could finish the cookies off with a drizzle of melted chocolate.
Step by Step Instructions
Photo 1. Add the butter, granulated sugar, and brown sugar to a large bowl. Beat on high for 2 minutes with a stand mixer or a hand mixer, until creamy.
Photo 2. Add the eggs and vanilla extract and beat until combined.
Photo 3. Add the baking soda, salt, and flour, and stir to combine.
Photo 4. Fold in the Andes peppermint baking chips and chopped Oreos.
Photo 5. Using a cookie scoop, form into 1" dough balls (about 2 tablespoons of dough) and place on prepared baking sheet. I like to press a couple of peppermint crunch pieces and Oreos on the top of the cookie balls.
Photo 6. Bake at 350 degrees F for 10-11 minutes on a baking sheet that is either greased or lined with parchment paper. The edges should be slightly golden. Cool for 5 minutes on baking sheet and then transfer to cooling rack on the counter to cool completely. Enjoy!
Expert Tips
Storage - store these cookies in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.
Freeze the Cookie Dough - you can prepare this cookie dough, form into dough balls, and freeze until you're ready to bake. To do this, place the cookie dough balls on a baking sheet and place in the freezer for 2-3 hours, until frozen. Then you can store the frozen balls in a Ziplock or freezer safe tupperware until you're ready to bake. I typically add 1-2 minutes to he baking time to account for starting from frozen.
Line Your Baking Sheet - I always get the best results when I line my baking sheet with parchment paper or a silicone baking mat.
Recipe FAQs
Yep! You can prepare this cookie dough, form into dough balls, and freeze until you're ready to bake. To do this, place the cookie dough balls on a baking sheet and place in the freezer for 2-3 hours, until frozen. Then you can store the frozen balls in a Ziplock or freezer safe tupperware until you're ready to bake. I typically add 1-2 minutes to he baking time to account for starting from frozen.
No, there will be too much of the white filling and the cookies may spread too much.
Other Peppermint Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate
Peppermint Oreo Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups unbleached all-purpose flour
- 1 ½ cups Andes Peppermint Crunch Baking Chips
- 1 ½ cups chopped Oreos
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
- Add the eggs and vanilla extract and beat until combined.
- Add the baking soda, salt, and flour, and beat until combined.
- Fold in the Andes Peppermint Crunch Baking Bits and chopped Oreos and stir to incorporate.
- Form into ~2 tablespoon sized dough balls and place them on prepared baking sheets, about 3-4" apart.
- Bake in preheated oven for 9-11 minutes. The edges should be slightly golden. They will set up as they cool.
- Let them cool for 5-10 minutes on the baking sheet and then transfer to a cooling rack to cool completely. Enjoy!
