These Peppermint Oreo Cookies combine crushed Oreo cookies with a refreshing peppermint twist, creating a festive treat. Perfect for the holiday season, these cookies are easy to make and deliver a delightful balance of chocolatey crunch and minty sweetness.
About these Cookies
Chocolate and peppermint are meant to be together! Andes mints really know what they are doing in the candy department and I wanted to take advantage and add that same flavor to a cookie!
Plus, we’re adding some oreo cookie chunks for a nostalgic feeling and extra crunch. If you’ve tried my Pistachio Chocolate Chip Cookies, then you’ll probably love these peppermint version too, as they’re made with a similar base! t starts with simple ingredients, then just switch up the mix-ins for a completely new holiday experience.
What’s so fun about these cookies too, is that you have the opportunity for so many variations! I used just Oreos and Peppermint Andes Mints, but feel free to add white or dark chocolate chips or milk chocolate, crushed candy cane pieces, or even some holiday M&Ms to spread some more holiday cheer with your delicious cookies at this year’s cookie exchange!
Recipe Ingredients
- Butter – We want it COLD so our cookies don’t spread.
- Sugar – We will use both brown and white.
- Flour – The recipe uses all purpose. I’ve not tried any alternatives so substitute with caution.
- Oreos – Or instead of the traditional chocolate sandwich cookies, use red oreos for an extra festive and delicious holiday cookie. If oreos are your thing, also try this Oreo Delight no bake pudding dessert.
- Andes Peppermint Pieces – Make these mint chocolate chip by using Andes Mint Chocolate if you cannot find the peppermint variety. The Oreo + Andes combination is great!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Want more peppermint flavor?! Add a touch of peppermint extract (I’m talking only ¼-½ tsp as this stuff is powerful) and/or add some crushed candy canes to the batter! This will also add more festive red to your cookie if you’re going for presentation points:)
How to Make This Recipe
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Use a stand mixer with a paddle attachment and cream together butter and sugars on low speed until light and fluff. Approximately 4 minutes.
Add the egg, vanilla extract, salt, baking soda, and cornstarch.
Mix until smooth; making sure to scrape down the sides of the bowl as necessary. Turn the mixer to low and gradually add the flour in with the wet ingredients, mixing until combined.
2. On a cutting board, finely chop the peppermint chocolate pieces. Put the oreos into a plastic bag and use your hands to crush them. Then, use a rubber spatula to fold in the oreo pieces and peppermint crunch pieces. Save a few pieces for the top of each cookie.
3. Using a 1.5 tbsp cookie scoop (medium sized), scoop balls of cookie dough onto the parchment-lined baking sheet then press your extra cookies and peppermint bits into the tops of the cookies. Recipe makes ~12 large cookies.
Bake the cookies for 8-10 minutes or until the edges are golden brown and middles have begun to set. Note: middles may look slightly underdone. They will continue to bake as they cool on the pan. After 10 minutes, transfer from the hot baking sheet to a cooling rack to finish cooling. Enjoy!
Cookie Storage and Freezing 🍪
These can be stored in an airtight container either on the counter or the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.
You can also freeze these cookies baked or unbaked.
- To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes.
- To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment paper between each cookie stack. This will prevent the cookies from freezing altogether.
Recipe FAQs
I skipped the chill time for the original recipe; however, chilling the dough causes it to spread less during baking because the butter is firm. This is why I chose to use COLD butter. It results in thicker, chewier cookies instead of thin, flat ones. Chilled dough will also result in more evenly shaped cookies as it is easier to roll or scoop into neat portions when the dough is firm.
A cookie scoop is ideal for evenly shaped cookies. I also like to use a mason jar ring or drinking glass placed over the cookie and swirled in a circular fashion right when they come out of the oven to get perfect circle cookies.
When the edges (and edges only!) are golden brown, your peppermint oreo cookies are done. For best results, you want the slightly gooey centers when the cookies come out of the oven because they will finish setting as they cool. This is how we get super soft and chewy cookies!
Serving suggestions
Enjoy your homemade cookies with a big glass of milk! Or warmed coffee. You could even make my Polar Express Hot Chocolate and pair them together!
More Recipes You’ll Love
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Peppermint Oreo Cookies
Equipment
- stand mixer
- Rubber Spatula
- 1.5 tbsp Cookie scoop
- Measuring cups and spoons
- parchment paper
- Baking sheet
- cooling rack
- Knife
- Cutting Board
- ziplock baggie
Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1½ cups all purpose flour
- 3/4 cup oreo things, crushed
- 3/4 cup Andes Peppermint Pieces, chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Use a stand mixer with a paddle attachment and cream together butter and sugars on low speed until light and fluff. Approximately 4 minutes.
- Add the egg, vanilla extract, salt, baking soda, and cornstarch. Mix until smooth; making sure to scrape down the sides of the bowl as necessary.
- Turn the mixer to low and gradually add the flour in with the wet ingredients, mixing until combined.
- On a cutting board, finely chop the peppermint chocolate pieces. Put the oreos into a plastic bag and use your hands to crush them. Then, use a rubber spatula to fold in the oreo pieces and peppermint crunch pieces. Save a few pieces for the top of each cookie.
- Using a 1.5 tbsp cookie scoop (medium sized), scoop balls of cookie dough onto the parchment-lined baking sheet then press your extra cookies and peppermint bits into the tops of the cookies. Recipe makes ~12 large cookies.
- Bake the cookies for 8-10 minutes or until the edges are golden brown and middles have begun to set. Note: middles may look slightly underdone. They will continue to bake as they cool on the pan.
- After 10 minutes, transfer from the hot baking sheet to a cooling rack to finish cooling. Enjoy!
Nutrition
Notes
more of our favorite Cookie Recipes…
- Easy Peanut Butter Cookies
- Oatmeal Snickerdoodles
- Chocolate Chip Cherry Cookies
- Lucky Charms Cookies
- Halloween Candy Cookies
- Kit Kat Cookies
- No Bake Chocolate Oatmeal Cookie
- Funfetti Cookie Recipe
- Easy Peppermint Chocolate Cookies
- Avalanche Cookies (No Bake)
- Christmas Shortbread Cookie
- Pretzel Cookies
- Ricotta Chocolate Chip Cookies
- Pistachio Chocolate Chip Cookies
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If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find PEPPERMINT OREO COOKIES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Love the texture the crushed oreos add! Chocolate Peppermint will forever be a favorite combo of mine
These are ridiculous. I love Oreos and all cookies really so topping a savory cookie with Oreo bits and peppermint is nut right.
These were my first (and will not be my last) APOP cookie recipe I’ve made! I used Ghirardelli peppermint bark since that’s what I could find, and extra stuffed Oreo thins, because obviously. They’re delicious with the perfect amount of mint. Very festive!
These are the absolute BEST combo of chocolate and mint flavors! Using the Andes pieces in these is truly a chefs kiss, and the oreos combine with them flawlessly for a piece of gooey heaven!!
yeah, these are PHENOMENAL!