Easy Peppermint Oreo Cookies {Crowd-Pleasing & Festive!}
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Anyone who knows me can attest to the fact that I love peppermint chocolate (peppermint mochas are my go-to no matter the season).
So during the holidays, I have to take advantage of all the peppermint chocolate treats!
I think you’ll love this recipe as much as I do. These cookies are a perfect fusion of peppermint, chocolate, and another favorite — Oreos!
Not only are they a breeze to whip up, but they also make for a great homemade gift sure to leave a lasting impression on friends and family.
Easy Peppermint Oreo Cookies
With just 10 minutes of prep, these Peppermint Oreo Cookies are a hassle-free treat.
The combination of textures and tastes makes these cookies a holiday favorite. Whether you’re attending a party, hosting a gathering, or just want to surprise your kiddos, these cookies will be a hit.
What You’ll Need
- 1 (15 oz) box of white cake mix
- 8 tbsp unsalted butter, softened
- 1 egg
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 4 oz cream cheese, softened
- 1 cup Oreo cookie chunks
- 1 cup Andes peppermint crunch pieces or any chocolate peppermint candy bar
- 1/2 cup semi-sweet chocolate chips
How to Make Peppermint Oreo Cookies
In a large mixing bowl, combine the white cake mix, softened butter, egg, peppermint extract, vanilla extract, and softened cream cheese.
Use a hand mixer to beat the ingredients until a soft dough forms. The creamy consistency will ensure a perfect texture for your cookies.
Gently fold in the Oreo cookie chunks, chocolate peppermint pieces, and semi-sweet chocolate chips into the dough.
Cover the dough and refrigerate it for at least 1 hour. For optimal results, allowing the dough to chill longer is recommended; it should not stick to your hands when rolling it out.
When ready to bake, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Scoop out approximately 1 1/2 tablespoons of dough and roll it into a ball. Place the balls on the prepared baking sheet, ensuring adequate space between each for even baking.
Bake the cookies in the preheated oven for 10-11 minutes. Keep in mind that the cookies will be soft when you take them out. This contributes to their irresistibly chewy texture!
Optional: As soon as the cookies come out of the oven, press extra chocolate chips and chocolate peppermint pieces into the tops for an extra burst of flavor.
Allow the Peppermint Oreo Cookies to cool completely on the baking sheet before transferring them to a wire rack.
Once cooled, enjoy! Share them with friends and family, serve them at gatherings, or savor them with a cup of hot cocoa for the perfect holiday treat.
Tips and Tricks for Baking Success
Proper Storage: Keep your Peppermint Oreo Cookies fresh by storing them in an airtight container on the counter for 4-5 days. This ensures they maintain their soft texture and great flavor.
Top It Off: Don’t forget to save some extra chocolate chips and peppermint chocolate pieces for the finishing touch. Press them into the tops of the cookies as soon as they come out of the oven to enhance both the visual appeal and the flavor.
Softening Ingredients: Ensure the cream cheese and butter are softened before mixing. This step guarantees a smooth and well-incorporated dough, contributing to the cookies’ irresistibly tender texture.
Peppermint Oreo Cookies
Spread holiday joy with these homemade Peppermint Oreo Cookies – a festive fusion of white cake mix, Oreo chunks, and chocolate peppermint goodness. Quick to make, and perfect for gifting. Embrace the season with every sweet bite!
Ingredients
- 1 (15 oz) box of white cake mix
- 8 tbsp unsalted butter (softened)
- 1 egg
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 4 oz cream cheese (softened)
- 1 cup oreo cookie chunks
- 1 cup of Andes peppermint crunch pieces or any chocolate peppermint candy bar 1/2 cup semi sweet chocolate chips
Instructions
1. Combine the cake mix, butter, egg, peppermint extract, vanilla extract and cream cheese and beat with a hand mixer until a soft dough forms.
2. Gently fold in the chunks of cookies, chocolate peppermint pieces and the chocolate chips. Cover and refrigerate for at least 1 hour. The longer the better though, the dough shouldn’t stick to your hands when you roll it out.
3. Preheat the oven to 350° and line a large baking sheet with parchment paper. Scoop out about 1 1/2 tbsp of dough and roll into a ball and place on the sheet. Bake for 10-11 minutes, the cookies are gonna be really soft when you take them out.
4. Once the cookies are out the oven if you have extra chocolate chips and chocolate peppermint pieces you can press extras into the tops of the cookies slightly. Let them cool completely before serving!
Notes
- Store in an airtight container for 4-5 days on the counter.
- Save extra chocolate chips and peppermint chocolate pieces for topping at the end!
- Make sure the cream cheese and butter are softened.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 129Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 66mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g
Happy baking, and may your kitchen be filled with the delightful scent of holiday cheer!
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