There’s something incredibly festive and cozy about a cookie that brings peppermint, chocolate, and Oreo all together in one bite. That’s exactly why I’m excited to share this Oreo Peppermint Chocolate Chip Cookies Recipe—it’s the perfect treat when you want that holiday magic without too much fuss.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Oreo Peppermint Chocolate Chip Cookies Recipe
- Top Tip
- How to Serve Oreo Peppermint Chocolate Chip Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Oreo Peppermint Chocolate Chip Cookies Recipe
Why You'll Love This Recipe
I’ve made a lot of chocolate chip cookies, but adding crushed Oreos and peppermint candy canes instantly takes these to a new level. They’re chewy, chocolatey, with just the right cooling hint of mint — a combo that’s always a winner in my kitchen.
- Unique Flavor Blend: Peppermint and Oreos give classic chocolate chip cookies a festive twist that’s not overwhelming.
- Textural Delight: The crunch of crushed Oreos and candy cane bits adds a fun contrast to soft cookie centers.
- Simple Ingredients: You probably already have everything in your pantry, making it an easy weekend or holiday bake.
- Showstopper Cookies: These look impressive on a cookie platter but take no complicated techniques to pull off.
Ingredients & Why They Work
Every ingredient in this Oreo Peppermint Chocolate Chip Cookies Recipe has a purpose, creating a balance of flavors and texture that’s just right. The butter and sugars keep the cookies chewy, while the cornstarch softens the crumb. Mixing Oreos and peppermint pieces in with chocolate chips gives each bite an exciting twist.
- Butter: Softened butter is key for that tender, chewy cookie texture you’re aiming for.
- Brown and white sugar: The blend adds depth—brown sugar gives richness, and white sugar helps with crisp edges.
- Egg: Binds everything together and helps with a soft center.
- Vanilla extract: Just a splash to enhance all those chocolate and cookie flavors.
- All-purpose flour: The foundation of your cookies—go for standard flour for best results.
- Cornstarch: Adds softness by slowing gluten formation.
- Baking soda: Helps the cookies rise and spread just right without puffing up too much.
- Salt: Balances sweetness and intensifies flavors.
- Semi-sweet chocolate chips: The classic chocolate hit that everyone loves.
- Crushed candy cane: Adds that refreshing peppermint crunch for festive flair.
- Crushed Oreos: Provides that cookie-on-cookie texture and flavor that’s simply irresistible.
Make It Your Way
One of my favorite things about this Oreo Peppermint Chocolate Chip Cookies Recipe is how customizable it is. You can easily swap out candy for other festive mix-ins, or even sneak in some extra goodies to make it your own signature cookie.
- Variation: I once added a handful of toffee bits and it was an amazing salty-sweet combo—highly recommend experimenting!
- Dietary tweak: Use dairy-free butter and egg substitutes if you need a vegan-friendly cookie; just keep an eye on texture adjustments.
- Seasonal change: Swap crushed candy canes for orange zest and white chocolate chips for a different festive vibe anytime of year.
Step-by-Step: How I Make Oreo Peppermint Chocolate Chip Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by letting your butter soften to room temperature – this helps it cream smoothly with the white and brown sugars. Use a spatula or electric mixer to beat them together until the mixture is fluffy and well combined. This step is key as it traps air, making your cookies nice and light.
Step 2: Add Egg and Vanilla
Mix the egg and vanilla into your buttery sugar base until fully integrated. The egg is what gives the dough structure and moisture, so make sure it’s well mixed but don’t overdo it or your cookies can get tough.
Step 3: Fold in Dry Ingredients
Toss in your flour, cornstarch, baking soda, and salt. Use a spatula to gently fold everything so you don’t overmix. You want a soft dough, so once everything just comes together, stop. Overmixing will create dense cookies, and we want soft and chewy here!
Step 4: Introduce the Chocolate, Oreos, and Peppermint
Now for the fun part: fold in your semi-sweet chocolate chips, crushed Oreos, and candy cane bits evenly. This is where the magic really happens, so be gentle to avoid breaking everything down too much.
Step 5: Bake to Perfection
Scoop out 6 cookies at a time onto a parchment-lined tray, then bake at 350°F (175°C) for about 13-14 minutes. The centers will still look soft and gooey—that’s your sign not to overbake! Edges should be crisp but the middle melts in your mouth.
Top Tip
Over my many cookie baking adventures, I learned these tips make all the difference for this recipe. Follow them and your Oreo Peppermint Chocolate Chip Cookies will come out delicious every time.
- Softened Butter: Don’t rush softening your butter — chips in the dough depend on this texture to spread and bake correctly.
- Don’t Overmix: Folding flour just until combined keeps your cookies tender and chewy rather than cakey or tough.
- Add Mix-ins Last: Introduce Oreos and peppermint pieces last to keep chunks visible and create that lovely textural contrast.
- Bake and Watch Closely: Cookies can look soft when ready—pull them right away and let residual heat finish the job.
How to Serve Oreo Peppermint Chocolate Chip Cookies Recipe
Garnishes
I love to add a few extra crushed candy canes on top just when they come out of the oven—that little pop of color and crunch is irresistible. Sometimes a light dusting of powdered sugar adds a snow-dusted look that’s perfect for sharing during the holidays.
Side Dishes
Serve these cookies with a steaming cup of hot cocoa or a cold glass of milk to balance the peppermint punch. They also pair wonderfully with coffee, especially if you like a hint of vanilla or caramel creamer.
Creative Ways to Present
For holiday gatherings, I arrange these cookies in a wreath shape on a big platter and sprinkle extra crushed Oreos and candy cane pieces around. It’s not just tasty but looks festive and inviting—guaranteed to get compliments!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature — they stay fresh and chewy for up to 4 days without losing their magic. Make sure they’ve cooled completely before sealing to avoid sogginess.
Freezing
If I want to save some for later, I freeze the dough balls before baking. You can bake straight from frozen, just add a couple extra minutes to the bake time. Cookies themselves freeze well too; just thaw at room temp and enjoy.
Reheating
To warm up cookies and bring back that soft gooey feeling, I pop them in the microwave for 10-15 seconds or the oven at 300°F for 5 minutes. It’s like they were fresh out of the oven again!
Frequently Asked Questions:
Absolutely! Any standard Oreo cookie will work great here. Just crush them roughly so you get nice chunks in your dough that add texture and flavor.
You could try peppermint extract to give the minty flavor, but it won’t add the crunch and festive look. Alternatively, chopped peppermint chocolates or even Andes mints cut into pieces work wonderfully.
Look for crisp edges around the cookies while the centers still look soft and slightly gooey. They’ll firm up as they cool. Avoid baking too long or they’ll lose their chewy texture.
Definitely! Just double your ingredients and bake cookies in batches. You may need extra parchment paper or baking trays, but the timing and temperature stay the same.
Final Thoughts
This Oreo Peppermint Chocolate Chip Cookies Recipe has become one of my go-to festive treats because it’s not just delicious—it’s also fun to make and share. I hope you enjoy this cookie experience as much as I do, bringing a little holiday magic (or anytime joy) right into your kitchen.
Print
Oreo Peppermint Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Oreo Chocolate Chip Peppermint Cookies, combining the classic crunch of Oreos, the richness of semi-sweet chocolate chips, and the refreshing zing of crushed candy canes. Perfectly soft in the center with crisp edges, these cookies are a holiday favorite that are simple to make and sure to impress.
Ingredients
Wet Ingredients
- ½ cup butter softened
- ⅓ cup dark brown sugar
- ¼ cup white sugar
- 1 egg room temperature
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ½ cup semi-sweet chocolate chips
- ¼ cup candy cane crushed
- 7 Oreos crushed
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a cookie baking tray with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugars: In a large bowl, add the softened butter, dark brown sugar, and white sugar. Cream together using a spatula or electric mixer until the mixture is smooth and well combined.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the creamed butter and sugar mixture, mixing thoroughly until combined.
- Combine Dry Ingredients: In a separate bowl or directly, toss the all-purpose flour, cornstarch, baking soda, and salt together. Gradually fold these dry ingredients into the wet mixture until a soft dough forms. Take care not to overmix to keep the cookies tender.
- Add Mix-ins: Fold in the semi-sweet chocolate chips, crushed candy cane, and crushed Oreos evenly into the cookie dough for a perfect texture and flavor balance.
- Scoop and Bake: Place scoops of dough (about 6 cookies at a time) onto the prepared baking tray, spaced to allow for spreading. Bake in the preheated oven for 14 minutes until edges are crisp and the centers look soft and gooey.
- Cool and Serve: Allow the cookies to cool on the tray so they continue to firm up. Optionally, add extra toppings of choice while warm. Serve and enjoy your festive Oreo Chocolate Chip Peppermint Cookies!
Notes
- For softer cookies, slightly underbake and let them finish cooking on the tray after removing from the oven.
- You can substitute crushed candy canes with peppermint extract for a strong peppermint flavor without the crunch.
- Use room temperature ingredients to ensure even mixing and better cookie texture.
- To make extra crispy edges, bake cookies a minute or two longer, but watch carefully to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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