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These Oreo chocolate chip peppermint cookies combine all my favorite holiday flavors in one deliciously chewy treat. Baked large with a gooey center, they're the perfect indulgence when you want something special that satisfies multiple cravings at once.
I first made these cookies during a snowy December evening when my niece was visiting, and they've become our special tradition whenever she stays over. The combination of Oreos, chocolate chips and candy canes creates such nostalgia that we can't help but make them even in July!
Ingredients
- Softened butter creates the perfect chewy texture and rich flavor base
- Dark brown sugar adds depth and moisture for that perfect gooey center
- White sugar balances sweetness and helps with crisp edges
- Room temperature egg binds everything together properly
- Vanilla extract enhances all the flavors without overpowering
- All purpose flour provides structure while keeping cookies tender
- Cornstarch is the secret ingredient that makes these cookies extra soft
- Baking soda ensures proper lift and browning
- Salt balances all the sweetness and enhances chocolate flavors
- Semi sweet chocolate chips provide melty chocolate pockets
- Crushed candy canes add festive peppermint crunch and color
- Crushed Oreos bring that iconic cookies and cream flavor
Step-by-Step Instructions
- Prepare Your Space
- Preheat your oven to 350°F and line your baking tray with parchment paper or silicone mat. This preparation ensures your cookies won't stick and will have even browning across the bottom.
- Cream The Butter And Sugars
- In a large bowl, combine softened butter with both sugars and cream until the mixture becomes light and fluffy. This process incorporates air which helps create that perfect cookie texture. While a spatula works fine, an electric mixer makes this step even easier and produces more consistent results.
- Add Wet Ingredients
- Mix in your room temperature egg and vanilla thoroughly. The egg at room temperature will incorporate much better than a cold one, ensuring a more uniform dough consistency.
- Mix Dry Ingredients
- Gently fold in your flour, baking soda, cornstarch and salt just until a soft dough forms. The key here is not to overmix as this develops gluten which makes tough cookies. Stop mixing as soon as you no longer see dry flour.
- Add Mix Ins
- Fold in chocolate chips, crushed candy canes and Oreo pieces. Use a gentle hand to maintain chunks of Oreo rather than completely crushing them into the dough. These pockets of Oreo are what make each bite exciting.
- Bake To Perfection
- Scoop large dough balls and bake just 6 cookies per tray to allow proper spreading. The 13 minute bake time seems short but trust the process. The edges should be set while centers still look slightly underdone. This is exactly what creates that perfect chewy texture after cooling.
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The crushed candy canes are truly what make these cookies special to me. My grandmother always had peppermint candies in her purse, and incorporating them into these cookies reminds me of baking with her during holidays. Something about the way the heat transforms the candy into pockets of sweet peppermint magic makes these cookies unforgettable.
Storage Tips
These cookies maintain their chewy texture for up to 5 days when stored in an airtight container at room temperature. Place a slice of bread in the container to keep them perfectly soft. If you need longer storage, the baked cookies freeze beautifully for up to 3 months. Just thaw at room temperature for about an hour before enjoying.
Mix-In Variations
While the original recipe creates perfect harmony between Oreos, chocolate and peppermint, you can easily customize these cookies year round. Try substituting the candy canes with toffee bits for a buttery crunch, white chocolate chunks for extra sweetness, or chopped nuts for texture contrast. During other holidays, colored M&Ms can replace candy canes for a festive touch without the mint flavor.
Perfect Pairings
These substantial cookies deserve an equally special beverage pairing. A cold glass of milk creates the classic combination, but try serving them with hot chocolate topped with whipped cream for an extraordinary dessert experience. For adults, these cookies complement a peppermint mocha coffee or even a glass of Bailey's Irish Cream during holiday gatherings.
Recipe Q&A
- → How do I know when the cookies are done baking?
The cookies are done when they have crisp edges but still look extra gooey and soft in the center, typically after 13-14 minutes of baking. Don't worry if they seem underdone in the middle - they'll continue to bake on the hot pan after removing from the oven.
- → Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days. You can also freeze the shaped cookie dough balls for up to 3 months and bake them straight from frozen (just add 1-2 minutes to the baking time).
- → Why add cornstarch to the cookie dough?
Cornstarch is the secret ingredient that makes these cookies extra soft and chewy. It helps create that perfect texture by preventing some of the gluten formation in the flour.
- → Can I substitute the candy canes with something else?
Absolutely! If you're making these outside of holiday season, you can substitute the crushed candy canes with peppermint chips, white chocolate chips, or simply add more Oreos or chocolate chips for a non-minty version.
- → How should I store these cookies?
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. Let them thaw at room temperature before serving.
- → Can I make smaller cookies instead of large ones?
Yes, you can make smaller cookies, but you'll need to reduce the baking time to approximately 8-10 minutes. Keep an eye on them as they bake since smaller cookies will cook faster.