Loaded with chocolate chips, chunks of crushed Oreos, and Andes Peppermint Crunch baking chips, these Peppermint Oreo Cookies are an easy holiday favorite that belongs at your next cookie exchange party!
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Every now and then a cookie recipe comes along that steals your heart and demands that you make it right this instant. This is one of those cookies for me. After realizing I had an extra bag of Andes peppermint crunch baking bits and some Oreos on hand, I decided to throw them into one of my favorite chocolate chip cookie recipes and see how they turned out.
Needless to say, these have instantly become one of our family's favorite cookies and I'll be stocking up on bags of those peppermint crunch baking bits so I can make them even after the holidays are over!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour - My levain chocolate chip cookies recipe that I based these off of uses half all-purpose flour and half cake flour, but to keep things simple and easy I sometimes make them with just all-purpose flour and they turn out just great.
- Sugar - You'll need both light brown sugar and granulated sugar for this recipe.
- Salted butter
- Eggs
- Baking soda
- Salt
- Cornstarch
- Oreos - You'll want to roughly crush or chop these so there are still big pieces of Oreo cookies in the dough.
- Andes Peppermint Crunch Baking Chips - If you can't find these, you could chop up a package of Andes Peppermint Crunch Thins or Bob's Sweet Stripes peppermint sticks (they are softer than candy canes).
- Chocolate chips - We used semisweet chocolate chips because they are our favorite but white chocolate or milk chocolate would also be good with the peppermint crunch baking chips and Oreos.
How to Make Peppermint Oreo Chocolate Chip Cookies
- Beat butter and sugars until creamy and light. You don't even need to soften the butter first. Just cut it into cubes and throw it in a stand mixer with brown sugar and granulated sugar, then let it run for 4-5 minutes.
- Add eggs and vanilla extract. Scrape the bottom and sides of the bowl after adding these ingredients so everything gets mixed together evenly.
- Add dry ingredients. Next goes in the flour, cornstarch, baking soda and salt. Mix just until combined.
- Add mix-ins. Stir in the chocolate chips, crushed Oreo pieces, and Andes peppermint crunch baking bits just until they are evenly spread throughout the cookie dough.
- Scoop. I used a large ¼ cup cookie scoop to make these generously sized cookies. Space them a couple inches apart on a baking sheet lined with parchment paper. You can use a smaller scoop and reduce the bake time by a minute, if you prefer.
- Bake. Pop these into a 400 degree F oven for 10-12 minutes until golden brown and set around the edges but still soft in the middles. I prefer them baked a little bit underdone so they stay soft.
- Cool. Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire cooling rack. They continue to set up a bit as they cool.
Recipe FAQ's
Yes, you can scoop balls of cookie dough onto a baking sheet lined with parchment paper and freeze them for 1-2 hours. Then toss them in a resealable freezer-safe bag for longer storage, up to 2 months. To bake from frozen, take as many balls of frozen dough as you want and bake without thawing by adding 1-2 minutes to the bake time.
I see these pop up every year around November in the holiday section or baking aisle at my local grocery stores, Target, and Wal-Mart. You can also buy boxes of Andes peppermint crunch thins if you can't find the baking bits, but then you have to chop and unwrap them.
Variations
If you want to change up the mix-ins, this is a great cookie base recipe to play around with. Just try to stick with about the same amount of mix-ins - roughly 2 ½ to 3 cups - so you don't overload the cookie dough which binds everything together. Here are just a few suggestions to get you started.
- Swap out the regular Oreos for peppermint Jo-Jo's or the Mint Oreos.
- Use toffee bits instead of peppermint.
- Throw in chopped pecans for a nutty crunch!
Storage and Freezing Instructions
These peppermint Oreo cookies will stay fresh in an airtight container on the counter for 3-4 days.
Like most cookies, these freeze well in an airtight container for up to 3 months. Just thaw at room temperature before enjoying.
More Mint Recipes
- Frosted Peppermint Brownies
- Candy Cane Peppermint Pie
- Peppermint Marshmallows
- Homemade Peppermint Patties
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Peppermint Oreo Cookies
Ingredients
- 1 cup salted butter, cold and cubed
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (423g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 (10-ounce) bag Andes peppermint crunch pieces
- 1 ½ cups roughly crushed Oreo cookies
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Beat butter, brown sugar, and granulated sugar in a large mixer on medium-high speed for 3-4 minutes until creamy and light.
- Add eggs and vanilla. Beat again until combined, scraping the bottom and sides of the bowl.
- Add flour, cornstarch, baking soda, and salt. Mix just until combined.
- Stir in Andes peppermint baking bits, chopped Oreos, and chocolate chips.
- Use a large ¼ cup cookie scoop to scoop balls of dough onto the prepared baking sheet, spacing them a couple inches apart so they have room to spread.
- Bake for 10-12 minutes until set and just golden brown around the edges but still soft and slightly underbaked in the middle. Cool for at least 5 minutes on the cookie sheets before transferring to a wire rack to cool completely.
Notes
- Storage: These peppermint Oreo cookies will stay fresh in an airtight container on the counter for 3-4 days.
- Freezing: Like most cookies, these freeze well in an airtight container for up to 3 months. Just thaw at room temperature before enjoying.
- Freezing cookie dough: You can scoop balls of cookie dough onto a baking sheet lined with parchment paper and freeze them for 1-2 hours. Then toss them in a resealable freezer-safe bag for longer storage, up to 2 months. To bake from frozen, take as many balls of frozen dough as you want and bake without thawing by adding 1-2 minutes to the bake time.
- Peppermint crunch baking bits: If you can't find them, you can use unwrapped, chopped Andes peppermint crunch thins (about 1 ¾ cups), roughly crushed Bob's Sweet Stripes peppermint sticks, or regular Andes mint baking chips.
Cookies aren’t spreading. What am I doing wrong?
Hmm I guess it depends on how much you want them to spread. Are they staying in a ball shape? Sometimes the culprit for cookies not spreading or staying too thick is too much flour. I like to scoop the flour with a spoon and then level it. Maybe try it again and check the amount of flour you are using? I hope that helps. Let me know how it goes or if you have any more questions!
1/4 cup measurement per cookie seems alot. Can you make smaller?
Yes, you can make them smaller.
This may be a new annual cookie for my family. Love them!