Peppermint Oreo Cookies
Loaded with crushed Oreos, festive peppermint chips, and chocolate chips, these thick and chewy Peppermint Oreo Cookies are perfect for gifting, cookie exchanges, or enjoying with a cozy mug of hot cocoa. This easy, no-chill recipe comes together in one bowl, making it ideal for the busy holiday season
Equipment
- 2 large baking sheets
- Stand or Hand Mixer
Ingredients
- ½ cup (113 grams) Unsalted Butter * almost to room temperature
- ½ cup (110 grams) Light brown sugar
- ¼ cup (50 grams) Granulated White Sugar
- 1 Large Egg at room temperature
- 1 teaspoon Vanilla Extract
- 1 ½ cups (190 grams) All-Purpose Flour spooned and leveled
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ cup Andes Peppermint bits or chips
- ½ cup (85 grams) dark chocolate chips
- ½ cup (85 grams) white chocolate chips
- 1 cup Oreos chopped
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg, followed by the vanilla extract, until well combined. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!
- Gently fold in the peppermint bits, both kinds of chocolate chips and chopped Oreo pieces until evenly distributed throughout the dough.
- Scoop the dough using a 2.5 tablespoon cookie scoop and place the cookie dough balls on the prepared baking sheets, about 2 inches apart.
- Optionally, Press extra reserved Oreo pieces and peppermint chips onto the top of each dough ball
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly puffy and soft. Remember, they will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- * Make sure butter is not too soft: In order to skip the chill time make sure the butter is at almost room temperature but still slightly firm. If the butter is too soft the cookies might spread way too much in the oven.
- Measure flour carefully using a kitchen scale. If using cups, fluff the flour, then spoon and level. Too much flour can make the cookies dry.
- Do not overbake. The cookies should look slightly soft in the centers when you remove them from the oven. They will continue to set as they cool.
- For extra festive cookies, press additional oreos and peppermint bits on top right after baking.
- While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies perfectly circular.
Nutritional Information
Calories: 309kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 31mgSodium: 191mgPotassium: 117mgFiber: 1gSugar: 25gVitamin A: 223IUVitamin C: 0.1mgCalcium: 55mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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