Description
Looking for a cookie that combines the classic taste of Oreos with fresh peppermint? These Christmas Peppermint Oreo Cookies deliver everything I love about holiday baking nostalgia, flavor, and just the right amount of sparkle.
Ingredients
Units
Scale
- 1 cup light brown sugar (packed)
- 1/2 cup white sugar
- 1 cup cold salted butter (cut into 1/2-inch cubes)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 3/4 tsp salt
- 10 oz Andes peppermint crunch pieces
- 1/2 cup semisweet chocolate chips
- 1 1/2 cups crushed Oreo cookies
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Beat cold cubed butter, brown sugar, and white sugar together until light and fluffy (about 3–4 minutes).
- Mix in eggs and vanilla, scraping the bowl to combine evenly.
- Slowly mix in flour, baking soda, cornstarch, and salt until just combined—do not overmix.
- Fold in peppermint crunch, Oreo pieces, and chocolate chips by hand.
- Using a ¼ cup cookie scoop, portion dough onto baking sheets spaced a few inches apart.
- Bake for 10–12 minutes, until edges are golden and centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store in an airtight container at room temp for up to 5 days. Freeze baked cookies for up to 3 months, or freeze dough balls and bake from frozen add 1–2 minutes extra bake time. For best texture, chill dough for 2 hours before baking. Substitute crushed candy canes + white chocolate chips for Andes peppermint if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 17g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg