Name: Quick & Simple Christmas Peppermint Oreo Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/2 tsp vanilla extract (Madagascar vanilla preferred); 1 tsp salt; 1 1/4 cups brown sugar (packed); 1 cup butter (softened); 2 tsp cornstarch; 3 cups all-purpose flour (King Arthur brand preferred); 2 eggs (room temperature); 1 tsp baking soda; 3/4 cup granulated sugar; 1/2 cup white chocolate chips; 12 oz peppermint crunch (crushed into small pieces); 1/2 cup chocolate chips (semi-sweet or dark); 1 1/2 cups crushed Oreos (about 15 cookies)

Ingredients

2 1/2 tsp vanilla extract (Madagascar vanilla recommended)

1 tsp salt

1 1/4 cups brown sugar (packed)

1 cup butter (softened)

2 tsp cornstarch

3 cups flour (all-purpose)

2 eggs (room temperature)

1 tsp baking soda

3/4 cup sugar

1/2 cup white chocolate chips

12 oz peppermint crunch (crushed)

1/2 cup chocolate chips (semi-sweet or dark)

1 1/2 cups crushed Oreos (about 15 cookies)

Instructions

Step 1: Preheat your oven to 400°F and line two baking sheets with parchment paper. Crush the peppermint candy and Oreos into small pieces, using a food processor for Oreos and crushing peppermint by hand for varied texture. Whisk together flour, cornstarch, baking soda, and salt in a small bowl.

Step 2: In a stand or hand mixer, beat softened butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Add eggs one at a time, mixing well after each, then add vanilla extract and combine thoroughly.

Step 3: Reduce mixer speed to low and gradually add the dry ingredient mixture. Mix just until combined and no streaks remain, avoiding overmixing to keep cookies tender.

Step 4: Fold in crushed peppermint, crushed Oreos, white chocolate chips, and chocolate chips by hand until evenly distributed.

Step 5: Scoop rounded portions of dough onto prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look just set.

Step 6: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before serving or storing.

Tips & Variations

For extra peppermint flavor, add a drop of peppermint extract to the dough but be careful not to overpower the other flavors.

Substitute dark chocolate chips for semi-sweet if you prefer a richer chocolate taste.

To prevent spreading, chill the dough for 15-30 minutes before baking.

Use crushed candy canes as a peppermint alternative for a different texture and taste.

FAQs

Can I use regular chocolate chips instead of white and dark chocolate?

Yes, you can use all one type of chocolate chip if you prefer, but the mix of white and dark chocolate adds a nice balance of flavors.

Why do the cookies sometimes spread too much?

Overmixing the dough or using melted butter can cause excess spreading. Make sure to cream the butter and sugars correctly and measure flour accurately for best results.