Go Back
+ servings
A peppermint Oreo cookie with scattered mint candies and broken Oreos around it.
Print Recipe
5 from 3 votes

Peppermint Oreo Cookies

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 454kcal
Author: Amy Nash

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.

Nutrition

Calories: 454kcal | Carbohydrates: 59g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 314mg | Potassium: 109mg | Fiber: 2g | Sugar: 37g | Vitamin A: 344IU | Calcium: 27mg | Iron: 4mg