Peppermint Oreo Cookies: Christmas Treat Delight
Want to know why I’m obsessed with Peppermint Oreo Cookies? They mix minty candy canes with yummy Oreos in every bite!
These treats are my favorite thing to bake when Christmas comes around. Everyone at my holiday parties goes crazy for them. The crunchy candy pieces and chocolate Oreo chunks make them taste amazing.
Looking for more fun holiday cookie ideas? Check out my White Chocolate Peppermint Cookies and Orange Cranberry Cookies. Oh, and my White Chocolate Cranberry Cookies are perfect too!
Ingredients You’ll Need
You probably have most of these things at home already. Just grab some Oreos and candy canes to make the magic happen! Look at the recipe card below for all the amounts you need.
- Butter: Soft butter makes your cookies taste rich and keeps them nice and tender.
- Sugars: Both white and brown sugar give your cookies sweetness and a chewy bite.
- Egg: This holds everything together and makes the dough moist and fluffy.
- Vanilla Extract: It makes all the flavors taste even better with the mint.
- Peppermint Extract: Add this if you want super minty cookies that taste really strong.
- All-Purpose Flour: This is what makes the base of your cookies nice and sturdy.
- Instant Vanilla Pudding Mix: This secret trick keeps your cookies soft for days and days.
- Oreos: Chop them up to get chunks of chocolate cookie goodness in every bite.
- Crushed Candy Canes: These give you that festive crunch and pretty red and white colors.
How to Make Peppermint Oreo Cookies
Ready to bake? This recipe is super easy. Just mix, scoop, and bake. Let’s do this!
Step 1: Cream Butter and Sugars
Cream your soft butter with both white and brown sugar in your stand mixer until it looks light and fluffy. Mix for about 3 minutes.
Step 2: Add Wet Ingredients
Beat egg, vanilla, and peppermint with the mixer. Keep mixing until everything looks smooth and creamy in the bowl.
Step 3: Combine Dry Ingredients
Whisk flour, salt, pudding mix, and baking soda in another bowl. Make sure they’re mixed up well.
Step 4: Mix Dough
Slowly add the dry ingredients to the wet mixture in the mixer. Mix on low speed. Stop when you can’t see flour anymore.
Step 5: Fold in Mix-Ins
Gently fold in your chopped Oreos and crushed candy canes. Use a spoon to spread them all through the dough.
Step 6: Chill Dough
Put the dough in the fridge for 30 minutes. This stops the cookies from going flat when they bake.
Step 7: Scoop and Bake
Preheat your oven to 350°F. Use your cookie scoop to drop dough onto your pans. Bake for 10 minutes until the edges look done. Let your cookies sit on the baking sheet for 5 minutes. Then move them to the cooling rack. YUM!
Tips for the Best Peppermint Oreo Cookies
Want perfect cookies every time? Here are my top tips to help you out!
- Chill your dough: Cold dough means cookies that don’t spread out too much or go flat.
- Don’t overbake: Take them out when the edges look set but the middle still looks soft.
- Crush candy canes finely: Small pieces work better and won’t poke through the top of cookies.
- Use fresh Oreos: Old cookies won’t taste as good or have the right crunch at all.
- Space cookies properly: Leave about 2 inches between each one so they have room to spread.
Variations and Substitutions
Want to mix things up? This recipe is pretty flexible. Try these fun changes!
- White chocolate chips: Toss in white chocolate to make them extra sweet and creamy inside.
- Dark chocolate Oreos: Swap regular Oreos for dark ones if you like a richer chocolate flavor.
- Mint Oreos: Use mint Oreos instead of regular ones for even more minty taste.
- Butter substitute: Try plant-based butter if you need to skip dairy in your cookies.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! Bake them up to 3 days early. Just keep them in a container with a lid.
How do I store leftover cookies?
Put cooled cookies in a container with a tight lid. They’ll stay good for 5 days.
Can I freeze the cookie dough?
You bet! Freeze scooped balls for 3 months. Bake them frozen and add 2 extra minutes.
Why did my cookies spread too much?
Your dough or pans were probably too warm. Always chill the dough and use cool pans.
Can I use the extract-free version?
Sure thing! Skip the peppermint extract. The candy canes will give you all the mint flavor.
What if I don’t have pudding mix?
Use 2 tablespoons of cornstarch instead. Cookies won’t be quite as soft but still tasty.
Can I use different candy flavors?
Of course! Try butterscotch or cinnamon candies for a fun twist on the flavor.
How do I prevent candy canes from melting?
Add candy right before baking. Don’t bake too long or they’ll start to melt away.
Peppermint Oreo Cookies: Christmas Treat Delight
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper right now.
- Cream 1/2 cup soft butter with 1/2 cup granulated sugar and 1/2 cup brown sugar in a stand mixer bowl for 3 minutes.
- Beat 1 egg, 1 teaspoon vanilla extract, and 1 drop peppermint extract into the butter mixture until smooth and combined.
- Whisk 1 3/4 cups flour, 1/2 teaspoon salt, pudding mix, and 1 teaspoon baking soda in another bowl.
- Add dry ingredients to the wet mixture slowly in the mixer on low speed and mix until you can’t see flour.
- Fold 12 chopped Oreos and 1/2 cup crushed candy canes into the dough gently with a spatula until spread evenly.
- Put the dough in the fridge for 30 minutes, so the cookies keep their shape and don’t spread too much during baking.
- Scoop dough onto your baking sheets with a cookie scoop, 2 inches space between each one, and bake 10 minutes.
- Cool cookies on a baking sheet for 5 minutes, then move them to a cooling rack to cool all the way.
Notes
- Dough can sit in the fridge overnight and will taste even better the next day.
- Keep cookies soft by storing them in a container with a bread slice tucked inside.
- Double this recipe easily if you’re making cookies for a big party or cookie swap.
- Use a food processor to chop Oreos fast and get them all the same size.
- Freeze baked cookies up to 3 months and thaw them on the counter when ready. ENJOY!!!
