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
Scale
Wet Ingredients
- 1/2 cup butter softened
- 1/3 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla extract
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/4 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
