Delicious cookies with a crunch are waiting for you. This recipe incorporates peppermint and Oreo cookies into a delightful treat that’s perfect for sharing or enjoying on your own. It’s easy to prepare and brings a fun twist to your dessert ideas.
Why you’ll love this dish
These cookies combine a rich chocolate flavor with refreshing peppermint and a satisfying crunch. They are a crowd-pleaser and are especially popular during the holiday season.
"My family devoured these cookies in no time!"
The balance of flavors and textures makes them irresistible anytime.
How this recipe comes together
Mixing crushed Oreos with a cookie dough base creates a unique texture. After baking, the cookies emerge chewy and crunchy, with a lovely peppermint flavor.
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min
What you’ll need
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed Oreo cookies
- ½ cup semisweet chocolate chips
- ½ teaspoon peppermint extract
Note: Use gluten-free flour if necessary; don’t skip the peppermint extract for full flavor.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually blend the dry ingredients into the wet ingredients until just combined.
- Fold in the crushed Oreos and chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Best ways to enjoy it
Serve the cookies warm with a glass of milk or hot cocoa. They’re perfect for holiday gatherings or as an afternoon treat.
Storage and reheating tips
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and transfer to a freezer bag for up to three months. Reheat in the microwave for a few seconds to warm.
Helpful cooking tips
- Ensure butter is softened for better mixing.
- Don’t overmix the dough; combine until just mixed for tender cookies.
- Use a cookie scoop for uniform size.
Creative twists
Try using different flavored Oreos, such as mint or peanut butter, for a unique flavor. You can also substitute white chocolate chips for a sweeter contrast.
FAQ
Can I use margarine instead of butter?
Yes, margarine can be substituted, though the flavor will be slightly different.
How do I prevent cookies from spreading too much?
Chill the dough for at least 30 minutes before baking to help them hold their shape.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to a month.
Peppermint Oreo Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies with a crunch, incorporating peppermint and crushed Oreo for a delightful treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed Oreo cookies
- ½ cup semisweet chocolate chips
- ½ teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Blend the dry ingredients into the wet ingredients until just combined.
- Fold in the crushed Oreos and chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week; freeze for up to three months. Reheat in the microwave for a few seconds to warm. Ensure butter is softened for better mixing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, peppermint, Oreo, dessert, holiday treats