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!
Servings: 18 cookies
Ingredients
- 1 cup salted butter, cold and cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (423g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 (10-ounce) bag Andes peppermint crunch pieces
- 1 1/2 cups roughly crushed Oreo cookies (about 12-14 Oreos)
- 1/2 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.1 cup salted butter,, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add eggs and vanilla. Beat again until combined, scraping the bottom and sides of the bowl.2 large eggs, 2 teaspoons vanilla extract
- Add flour, cornstarch, baking soda, and salt. Mix just until combined.3 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 3/4 teaspoon salt
- Stir in Andes peppermint baking bits, chopped Oreos, and chocolate chips.1 (10-ounce) bag Andes peppermint crunch pieces, 1 1/2 cups roughly crushed Oreo cookies, 1/2 cup semisweet chocolate chips
- Use a large 1/4 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 3/4 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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
