• Salted Butter • Light Brown Sugar • Granulated Sugar • Eggs • Vanilla Extract • All-Purpose Flour • Cornstarch • Baking Soda • Salt • Andes Peppermint Pieces • Oreo Cookies • Semisweet Chocolate Chips
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 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 of 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.
They instantly became one of our 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!
I realized I had an extra bag of Andes Peppermint Crunch Pieces and some Oreos on hand, so I added them to my favorite chocolate chip cookie recipe to see what happened.
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