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
Scale
Wet Ingredients
- 1/2 cup butter softened
- 1/3 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/4 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
