Description
Chewy Peppermint Oreo Cookies filled with crushed Oreos, chocolate chips, and peppermint crunch pieces. Perfect for Christmas gifting or cozy winter nights.
Ingredients
1 cup light brown sugar (packed)
1/2 cup white sugar
1 cup cold salted butter, cut into 1/2-inch cubes
2 large eggs (room temperature)
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
3/4 tsp salt
10 oz Andes peppermint crunch pieces
1 1/2 cups crushed Oreo cookies
1/2 cup semisweet chocolate chips
Instructions
1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Beat cold cubed butter, brown sugar, and white sugar on medium-high speed for 3–4 minutes until creamy.
3. Add eggs and vanilla extract; mix well until fully combined.
4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture and mix just until combined.
6. Fold in peppermint crunch pieces, crushed Oreos, and chocolate chips.
7. Scoop dough into 1/4 cup portions and place on baking sheets.
8. Bake for 10–12 minutes until edges are golden and centers slightly soft.
9. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Chill dough for at least 2 hours for thicker cookies and richer flavor.
Use cold butter to maintain structure and chewiness.
Avoid overmixing once flour is added.
Let cookies finish baking on the sheet for soft, gooey centers.
Crush Oreos by hand for chunkier texture and more visual appeal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 21
- Sodium: 125
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 35