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Peppermint Oreo Cookies Recipe

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★★★★★

5 from 112 reviews

Delight your taste buds with these festive Peppermint Oreo Cookies combining white cake mix, creamy cream cheese, and holiday flavors of peppermint and chocolate. Soft, chewy, and loaded with Oreo chunks and Andes Peppermint Crunch pieces, these cookies are perfect for the holiday season or any time you crave a minty chocolate treat.

Ingredients

Scale

Cookie Dough

  • 1 box white cake mix (approximately 15.25 oz)
  • 8 tablespoons unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup Oreo cookie chunks (about 12 Oreos, roughly chopped)
  • 1 cup Andes Peppermint Crunch pieces, plus extra for garnish
  • 1/2 cup dark chocolate chips, plus extra for garnish

Instructions

  1. Prepare the dough: Add the dry white cake mix, softened butter, egg, peppermint extract, vanilla extract, and softened cream cheese into a large mixing bowl. Use an electric mixer to beat the ingredients together until a soft and cohesive dough forms.
  2. Add mix-ins: Gently fold in the Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips into the dough, ensuring even distribution without overmixing.
  3. Chill the dough: Cover the bowl and refrigerate the dough for at least 60 minutes, or longer if possible. Chilling makes the dough easier to handle and prevents sticking when rolling the cookie balls.
  4. Preheat oven and form cookies: Preheat your oven to 350°F (175°C). Using a scoop or your hands, portion the dough into 24 equal-sized balls. Arrange 12 balls on a baking sheet lined with parchment paper and keep the remaining 12 refrigerated to prevent softening.
  5. Bake the cookies: Bake the first batch for 10-11 minutes. The cookies will appear very soft and slightly underbaked when done, which is desired for a soft center.
  6. Cool and shape: Let the cookies cool on the hot baking sheet for 2-3 minutes. Then, gently transfer them to parchment paper using a thin metal spatula. If the cookies appear extra puffy, gently tap their tops using the flat bottom of the spatula to slightly flatten them.
  7. Garnish and cool completely: Press additional chocolate chips or Andes Peppermint Crunch pieces onto the tops of the warm cookies for a festive touch. Allow the cookies to cool completely before storing.
  8. Store: Keep the cooled cookies in a sealed container at room temperature to maintain freshness.

Notes

  • For best results, chill the dough longer than 60 minutes if possible to improve texture and handling.
  • Do not overbake the cookies; they should look slightly undercooked when you remove them from the oven to keep them soft and chewy.
  • You can substitute cream cheese with an equal amount of unsalted butter for a slightly different texture and flavor.
  • Additional peppermint extract can be added to intensify the mint flavor if desired, but do so sparingly to avoid overpowering.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Peppermint Oreo Cookies, Mint Chocolate Cookies, Holiday Cookies, Soft Cookies, White Cake Mix Cookies, Oreo Cookies, Andes Peppermint Crunch, Festive Cookies

Find it online: https://freshrecipehub.com/peppermint-oreo-cookies-recipe/