Christmas Peppermint Oreo Cookies (Print Version)
Festive treats combining crushed Oreos and peppermint crunch pieces for the perfect holiday cookie with chocolate-mint goodness.
# Ingredients:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
2 tsp cornstarch
03 -
1 tsp baking soda
04 -
3/4 tsp coarse kosher salt
→ Wet Ingredients
05 -
1 cup cold salted butter, cut into 1/2-inch pieces
06 -
1 cup light brown sugar, firmly packed
07 -
1/2 cup white sugar
08 -
2 large eggs, at room temperature
09 -
2 tsp vanilla extract
→ Mix-ins
10 -
1 1/2 cups crushed Oreo cookies
11 -
10 oz Andes peppermint crunch pieces
12 -
1/2 cup semisweet chocolate chips
# Steps:
01 -
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
02 -
In a large mixer, combine the cold butter pieces, brown sugar, and granulated sugar. Beat on medium-high speed for 3-4 minutes until the mixture becomes creamy and light in texture.
03 -
Incorporate the eggs and vanilla extract into the creamed mixture. Beat until well combined, scraping down the sides and bottom of the bowl to ensure even mixing.
04 -
Gradually add the flour, cornstarch, baking soda, and salt to the wet mixture. Mix on low speed just until combined and a dough forms. Avoid overmixing to prevent tough cookies.
05 -
Gently fold in the crushed Oreos, Andes peppermint pieces, and chocolate chips by hand until evenly distributed throughout the dough.
06 -
Cover the dough and refrigerate for at least 2 hours. This prevents excessive spreading during baking and allows the flavors to develop fully.
07 -
Using a 1/4 cup cookie scoop, portion the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden brown but centers remain soft.
08 -
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy when still slightly warm for the best texture.
# Notes:
01 -
Cold butter creates pockets that melt during baking, resulting in thick, chewy cookies rather than flat, crispy ones.
02 -
Chilling the dough for at least 2 hours prevents excessive spreading and enhances flavor development.
03 -
For best results, crush Oreos by hand using a rolling pin and zip-top bag to maintain chunky pieces rather than fine powder.