Description

These Quick & Simple Christmas Peppermint Oreo Cookies combine festive crushed peppermint candy and Oreo cookies with rich chocolate chips and white chocolate for a holiday treat that’s easy to make and delightfully flavorful. Perfectly soft with a hint of mint and chocolate, these cookies are a wonderful festive addition to your holiday baking.

Ingredients

Scale

Cookies

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

Mix-ins

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)

Instructions

Preheat Oven and Prepare Ingredients: Preheat your oven to 400°F and line two baking sheets with parchment paper. Crush the peppermint candy by hand into small pieces for varied texture and use a food processor to crush the Oreos evenly. In a small bowl, whisk together the flour, cornstarch, baking soda, and salt to distribute the leavening agents evenly.
Cream Butter and Sugars: In a stand mixer or with a hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 3 to 4 minutes until the mixture is light, fluffy, and pale in color. This creaming step incorporates air into the dough for a tender texture.
Add Eggs and Vanilla: With the mixer on medium speed, add eggs one at a time, mixing fully after each addition. Then, add vanilla extract and continue beating until fully combined and smooth.
Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture. Mix only until the dough just comes together with no visible flour streaks to prevent toughness.
Fold in Mix-ins: Using a rubber spatula, gently fold in the crushed peppermint candy, crushed Oreos, white chocolate chips, and chocolate chips until evenly distributed throughout the dough.
Scoop and Bake: Using a cookie scoop or spoon, drop rounded portions of dough about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until edges are golden brown but centers remain slightly underdone. Cookies will firm up as they cool.
Cool the Cookies: Let cookies cool on the baking sheets for 5 minutes to firm up enough to handle, then transfer to a wire rack to cool completely before serving or storing.

Notes

Room temperature eggs ensure better mixing for a uniform dough.
Do not overmix after adding dry ingredients to avoid tough cookies.
Crushing peppermint by hand allows for varied texture with some larger chunks.
Using a cookie scoop helps create evenly sized cookies for uniform baking.
Cookies look slightly underdone when removed from the oven; they set as they cool.
Store cookies in an airtight container to keep them fresh and maintain texture.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Christmas cookies, peppermint cookies, Oreo cookies, holiday baking, chocolate chip cookies, festive desserts