Peppermint Oreo Cookies

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A festive cookie recipe filled with Andes Peppermint Crunch Baking Bits and crushed up Oreos.

Prep Time10

Cook Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 305kcal

Author: Taylor Ellingson

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!

Notes

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.

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