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–+ servings
oreo peppermint cookies on parchment paper beside extra andes mints and oreo cookies.
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5 from 5 votes

Peppermint Oreo Cookies

This peppermint Oreo cookie recipe combines 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.
Prep Time15 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Dessert
Servings: 12 cookies
Calories: 250kcal
Author: Courtney Paige

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.
    cookie dough in bowl of a stand mixer before adding mix-ins.
  • 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.
    andes peppermint pieces chopped on wood cutting board beside baggie of crushed oreos.
  • 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.
    oreo peppermint cookies on parchment lined baking sheet.
  • After 10 minutes, transfer from the hot baking sheet to a cooling rack to finish cooling. Enjoy!

Notes

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.
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.

Nutrition

Serving: 1cookie | Calories: 250kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 179mg | Potassium: 58mg | Fiber: 1g | Sugar: 19g