Festive Peppermint Oreo Cookies

This festive Christmas Peppermint Oreo cookie recipe combines the perfect balance of chocolate, peppermint, and Oreo chunks for a holiday treat that disappears quickly at every gathering. The crunchy exterior gives way to a soft, chewy center studded with peppermint pieces and chunks of America's favorite cookie.

I discovered this recipe five years ago when looking for something special for our neighborhood cookie exchange. Now my children help crush the Oreos every December, officially marking the start of our holiday baking season.

Ingredients

• Cold salted butter cut into small pieces creates pockets of steam during baking resulting in perfectly textured cookies
• Light brown sugar packed well provides depth of flavor and necessary moisture
• White sugar balances the brown sugar and helps create crisp edges
• All purpose flour forms the foundation of our cookie structure
• Cornstarch is the secret ingredient that keeps these cookies tender
• Baking soda ensures proper rise without making them cakey
• Salt enhances all the flavors especially the chocolate and peppermint
• Room temperature eggs bind everything together smoothly
• Vanilla extract provides an underlying warmth to balance the mint
• Crushed Oreo cookies deliver delightful chocolatey pockets throughout
• Andes peppermint crunch pieces add the festive peppermint flavor and texture
• Semisweet chocolate chips amplify the chocolate goodness

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 400°F and line two baking sheets with parchment paper for easy cleanup and perfect cookie removal. The high initial temperature helps set the outside quickly while keeping the center soft.

Create the Foundation

Combine the cold butter pieces with both sugars in a large mixer bowl. Beat for a full 3-4 minutes until the mixture becomes light and fluffy. This step incorporates air which contributes to the perfect cookie texture. Cold butter is crucial here as it creates small pockets that melt during baking.

Add Moisture Elements

Add room temperature eggs one at a time followed by vanilla extract. Beat until completely incorporated scraping down the bowl thoroughly. Room temperature eggs blend more smoothly into the butter mixture preventing uneven mixing.

Introduce Dry Ingredients

Add flour cornstarch baking soda and salt to your wet mixture. Mix on low speed just until combined with no flour pockets remaining. Overmixing at this stage activates the gluten resulting in tough cookies so mix just until the dough comes together.

Incorporate Mix-ins

Fold in crushed Oreos Andes peppermint pieces and chocolate chips by hand using a spatula. This gentle technique preserves the chunky texture of the Oreos and peppermint pieces ensuring delightful bursts of flavor in every bite.

Shape and Bake

Use a quarter cup cookie scoop to portion dough onto prepared baking sheets leaving ample space between each cookie. Bake for 10-12 minutes until edges are just set but centers still appear slightly underdone. This timing is critical for achieving that perfect balance between crisp exterior and soft interior.

Cool Properly

Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack. This resting period allows the cookies to set up properly ensuring they maintain their perfect texture.

Bookmark

My family's favorite tradition is setting aside extra crushed Oreos for the little ones to snack on while we bake. That small gesture makes them feel part of the process even before they're old enough to help with the actual mixing.

The Perfect Chill

The dough for these cookies absolutely must be chilled for at least two hours before baking. This crucial step allows the flour to fully hydrate and the fats to solidify properly. When the cold dough hits the hot oven the outside sets quickly while the inside remains tender creating that perfect textural contrast. I often make the dough the night before and chill overnight which also deepens the flavor complexity tremendously.

Smart Substitutions

If peppermint isn't your preference these cookies work wonderfully with variations. Replace the Andes peppermint pieces with caramel chips for a rich alternative or swap in mint Oreos instead of regular ones for extra mint flavor. For a less sweet version reduce the white sugar to 1/3 cup and use dark chocolate chips. During summer months these transform beautifully into cookies and cream treats by simply omitting the peppermint pieces entirely.

Gift Giving Magic

These cookies make exceptional holiday gifts because they maintain their texture and flavor for days. To gift them stack 3-4 cookies in clear cellophane bags tied with festive ribbon. For maximum freshness add a small piece of bread to the container which keeps the cookies soft without transferring flavor. Present them with a small card noting they stay fresh at room temperature for 5 days or frozen for up to 3 months.

Recipe Q&A

→ Why do I need to use cold butter instead of room temperature butter?

Cold butter creates small pockets in the dough that melt during baking, resulting in cookies that are thick and chewy rather than flat and crispy. For best results, cube the butter first, then return it to the refrigerator until you're ready to use it in the dough.

→ Do I need to chill the cookie dough?

Yes, chilling the dough for at least 2 hours is crucial. This prevents the cookies from spreading too much in the oven and allows the flour time to hydrate, which significantly improves the flavor. Though it requires patience, this step is essential for the best texture and taste.

→ Should I crush the Oreos by hand or use a food processor?

Crushing Oreos by hand is recommended. Place them in a zip-top bag and use a rolling pin to create chunky pieces that form perfect pockets of Oreo throughout the cookies. A food processor might make the pieces too fine and powdery, which won't give you the desired texture contrast.

→ How do I know when the cookies are properly baked?

The cookies are done when they're just golden brown around the edges but still soft and slightly underbaked in the middle. This typically takes 10-12 minutes at 400°F. They'll continue to set as they cool on the baking sheet for 5 minutes after removing from the oven.

→ Can I freeze this cookie dough?

Yes, this dough freezes beautifully. Form it into balls, place them on a tray to freeze until solid, then transfer to a freezer bag. You can bake them straight from frozen, just add 1-2 minutes to the baking time. This makes it convenient to have fresh-baked cookies whenever you want.

→ What makes these cookies special for Christmas?

The combination of peppermint and chocolate is a classic holiday flavor profile. The red and white peppermint pieces also add a festive appearance that's perfect for Christmas cookie exchanges, holiday gatherings, or gifting to friends and family during the season.