There’s something truly magical about the crunch of Oreos meeting the refreshing zing of peppermint and pockets of gooey chocolate. The Oreo Peppermint Chocolate Chip Cookies Recipe brings all those festive flavors together in a cookie that’s as fun to make as it is to eat. Trust me, once you try these, they’ll be your go-to treat for the holidays or whenever you want a little winter-inspired indulgence.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Oreo Peppermint Chocolate Chip Cookies Recipe
- Top Tip
- How to Serve Oreo Peppermint Chocolate Chip Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Oreo Peppermint Chocolate Chip Cookies Recipe
Why You'll Love This Recipe
I’m genuinely excited to share this Oreo Peppermint Chocolate Chip Cookies Recipe because it strikes the perfect balance between nostalgic and festive. It’s like biting into a classic chocolate chip cookie but then surprise—there’s a crisp peppermint kick and that unmistakable Oreo crunch. If you enjoy homemade cookies that stand out from the usual, this one’s for you.
- Festive Flavors: Peppermint and Oreo combine to create a cookie that feels like a holiday celebration in every bite.
- Perfect Texture: Crispy edges give way to soft, gooey centers—exactly how cookies should be.
- Simple Ingredients: You probably already have most of these in your pantry and fridge, so no stress shopping.
- Easy to Customize: Whether you want more peppermint crunch or extra chocolate chips, this recipe adjusts beautifully.
Ingredients & Why They Work
What’s great about this cookie is how each ingredient plays its unique part, blending into a treat that’s rich, flavorful, and full of texture. I always recommend using good quality butter and fresh peppermint candy canes for the best results—you’ll notice the difference in every bite!
- Butter: Provides the creamy richness and helps create those lovely crisp edges.
- Dark brown sugar: Adds moisture and a subtle molasses note that complements the chocolate and peppermint.
- White sugar: Balances sweetness and helps with browning for that golden cookie crust.
- Egg: Acts as a binder and adds moisture for a soft, chewy consistency.
- Vanilla extract: Elevates all the flavors and adds depth.
- All-purpose flour: The base structure—make sure it’s measured accurately for the perfect texture.
- Cornstarch: Keeps the cookies extra tender by softening the gluten.
- Baking soda: Gives the dough lift and helps with browning.
- Salt: Enhances flavor, balancing out the sweetness.
- Semi-sweet chocolate chips: Classic melty bites of chocolate spread throughout the cookies.
- Crushed candy cane: Adds that peppermint crunch and sparkle—a little goes a long way!
- Crushed Oreos: Impart the signature cookie flavor and extra texture, making these cookies stand apart.
Make It Your Way
I love playing around with the peppermint level—sometimes I add extra crushed candy canes on top right after baking for an extra festive touch. You should definitely feel free to customize this Oreo Peppermint Chocolate Chip Cookies Recipe to match your taste buds or dietary needs. That’s the fun part about baking at home!
- Dairy-free version: I swapped butter for coconut oil once and it brought a lovely lightness; just expect your cookies to be a touch less crisp.
- Extra chocolate: If you’re like me and can’t get enough, adding white chocolate chips alongside the semi-sweet ones creates an amazing flavor contrast.
- Mint extract twist: For an extra mint punch without the candy cane crunch, a drop or two of mint extract does wonders.
Step-by-Step: How I Make Oreo Peppermint Chocolate Chip Cookies Recipe
Step 1: Set the Stage for Baking
First things first, preheat your oven to 350°F (175°C). While it warms, line your cookie trays with parchment paper or a silicone mat. This simple prep ensures your cookies don’t stick and come off the pan easily—trust me, I’ve ruined batches by skipping this step!
Step 2: Cream Butter and Sugars
Next, grab a large bowl and cream together the softened butter, white sugar, and dark brown sugar until it’s smooth and fluffy. I usually use a spatula, but an electric mixer speeds this up—and it really helps get that light texture that makes cookies tender.
Step 3: Blend in Egg and Vanilla
Add a room-temperature egg and vanilla extract to the creamed sugars and mix until fully incorporated. Make sure the egg is not cold from the fridge; warming it up a bit helps the dough come together better without lumps.
Step 4: Fold in Dry Ingredients
Sift in the flour, cornstarch, baking soda, and salt, and gently fold these into the wet mixture. The key here is to stop mixing once you see the dough come together—overmixing can make the cookies tough. A light touch is your best friend!
Step 5: Add the Peppermint Crunch and Oreos
Finally, fold in the semi-sweet chocolate chips, crushed candy canes, and the all-important crushed Oreos. I find folding these in gently helps keep the cookie dough texture perfect while ensuring every bite has plenty of these treats.
Step 6: Bake in Batches for Perfect Results
Scoop about six cookies at a time onto your prepared trays (they spread a bit, so give them room). Bake for 13-14 minutes. The centers will look soft and a bit gooey—that’s exactly what you want! The edges will be crisp and golden. Let cookies rest on the pan a few minutes before moving to a rack to cool.
Top Tip
I've baked plenty of cookies over the years, and what really makes these Oreo Peppermint Chocolate Chip Cookies Recipe shine is watching them closely during those last minutes in the oven. Here are some tips I swear by to avoid flat or overbaked cookies:
- Butter Temperature: Use butter softened but not melted to keep cookie dough consistency just right.
- Don’t Overmix: I’ve learned that stirring too long after adding flour tightens the dough and makes cookies chewy—fold just enough to combine.
- Watch the Edges: The moment the cookie edges turn golden but centers remain soft, pull them from the oven—they’ll set as they cool.
- Crushed Candy Cane Size: Use a coarse crush so you get crunch, but avoid powder that can muddle the dough texture.
How to Serve Oreo Peppermint Chocolate Chip Cookies Recipe
Garnishes
I love sprinkling a few extra crushed candy canes or broken Oreo bits over the cookies right after baking. It adds an irresistible snap and looks so festive when serving guests or packing up as gifts.
Side Dishes
These cookies pair beautifully with a cold glass of milk (classic, right?), peppermint hot chocolate, or even a scoop of vanilla ice cream to balance out the minty zing. I’ve also served them alongside fresh fruit platters for a fun holiday dessert table.
Creative Ways to Present
For holiday parties, I arrange these cookies in a circular pattern on a white platter and dust the plate lightly with powdered sugar for a snow-dusted look. Sometimes, I stack a few with a little peppermint cream cheese frosting between them for a cookie sandwich twist that always impresses!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to four days. The cookies maintain their chewiness well, and the peppermint flavor stays fresh. If you live somewhere humid, I recommend adding a piece of parchment paper between layers to keep them from sticking together.
Freezing
Freezing these cookies works wonderfully. I usually freeze the baked cookies in a single layer on a tray, then transfer to a freezer-safe bag. When you want a treat, just let them thaw at room temperature or warm gently to enjoy that fresh-baked taste.
Reheating
To reheat, pop cookies in a 300°F oven for 5 minutes or microwave for about 10-15 seconds. This brings back the soft center and makes the edges crisp again, just like fresh out of the oven.
Frequently Asked Questions:
Absolutely! Mini Oreos work great and add more cookie pieces throughout the dough, giving you that Oreo flavor in every bite without big chunks.
I recommend placing candy canes in a sturdy zip-top bag and gently crushing them with a rolling pin or meat mallet. Aim for small chunks rather than fine powder to keep that delightful peppermint crunch.
Yes! You can prepare the dough and refrigerate it for up to 48 hours before baking. Just shape the cookies when ready, and keep in mind they might need an extra minute or two in the oven.
Make sure your butter is softened but not melted, and avoid overmixing your dough once the flour goes in. Chilling the dough for 30 minutes before baking can also help maintain their shape.
Final Thoughts
This Oreo Peppermint Chocolate Chip Cookies Recipe is one of those special treats I keep coming back to because it never disappoints. Every bite carries a little holiday magic, the perfect balance of crunchy and soft, chocolatey and minty. Baking them feels like a little gift to myself (and anyone lucky enough to get one), and I hope you enjoy making and sharing them just as much as I do.
Print
Oreo Peppermint Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Oreo Chocolate Chip Peppermint Cookies, combining classic chocolate chip goodness with crunchy Oreos and refreshing crushed candy canes for a perfect holiday treat.
Ingredients
Wet Ingredients
- ½ cup butter softened
- ⅓ cup dark brown sugar
- ¼ cup white sugar
- 1 egg room temperature
- 1 tablespoon vanilla
Dry Ingredients
- 1 ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ½ cup semi-sweet chocolate chips
- ¼ 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 and set aside.
- Cream Butter and Sugars: In a large bowl, add softened butter, dark brown sugar, and white sugar. Cream together until well combined using a spatula or electric mixer.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter mixture and continue mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, toss together the all-purpose flour, cornstarch, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture until a soft dough forms, being careful not to overmix.
- Add Mix-ins: Fold in the semi-sweet chocolate chips, crushed candy cane, and crushed Oreos evenly into the dough.
- Scoop and Bake: Scoop about 6 cookies at a time onto the prepared baking tray. Bake for 14 minutes. The centers will look gooey while the edges are crisp, indicating they are done. Let cookies rest on the pan to finish baking before transferring to a wire rack.
- Serve and Enjoy: Optionally add extra toppings immediately after baking. Allow cookies to cool slightly before serving.
Notes
- Room temperature butter and egg help achieve a smoother dough and better texture.
- Do not overmix once the dry ingredients are added to avoid tough cookies.
- Crushed candy canes can be adjusted for more or less peppermint flavor.
- Use parchment paper or silicone mats to prevent cookies from sticking.
- Let cookies rest on the baking sheet after baking to continue firming up in the center.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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