Oreo Peppermint Chocolate Chip Cookies Recipe

Introduction

These Oreo Peppermint Chocolate Chip Cookies combine classic chocolate chip goodness with festive peppermint and crunchy Oreos. Soft in the center with crisp edges, they are perfect for holiday treats or anytime you want a sweet, minty twist on a favorite cookie.

Ingredients

• 1/2 cup butter (softened)
• 1/3 cup dark brown sugar
• 1/4 cup white sugar
• 1 egg (room temperature)
• 1 tbsp vanilla
• 1 1/4 cup all-purpose flour
• 1 tbsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup candy cane (crushed)
• 7 Oreos (crushed)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a cookie baking tray with parchment paper or a silicone baking mat; set aside.
2. Step 2: In a large bowl, add the softened butter, white sugar, and brown sugar. Cream together until well combined, using a spatula or an electric mixer.
3. Step 3: Add the egg and vanilla, then continue mixing until smooth.
4. Step 4: Toss in the flour, baking soda, cornstarch, and salt. Fold gently until a soft dough forms, being careful not to overmix.
5. Step 5: Fold in the semi-sweet chocolate chips, crushed candy cane, and crushed Oreos until evenly distributed in the dough.
6. Step 6: Scoop out dough to form 6 cookies on the prepared tray and bake for 13–14 minutes. The centers should look gooey and soft but with crisp edges—this indicates they are done. They will continue to bake slightly on the tray once removed.
7. Step 7: Remove from the oven and enjoy your cookies warm. You may add extra toppings like more crushed candy cane before baking, if desired.

Tips & Variations

• For a stronger peppermint flavor, add a few drops of peppermint extract along with the vanilla.
• Use white chocolate chips instead of semi-sweet for a sweeter contrast.
• Try mixing in mini marshmallows with the Oreos for a fun texture twist.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for 10–15 seconds to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of semi-sweet?

Yes, you can substitute with milk or dark chocolate chips based on your preference. Semi-sweet balances well with the peppermint and Oreos, but any chocolate will work.

Do I need to crush the Oreos finely?

You don’t need to crush them too fine; small chunks add a nice texture contrast in the cookies. Just break them into bite-sized pieces.

Oreo Peppermint Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 118 reviews

Delight in these festive Oreo Peppermint Chocolate Chip Cookies, combining the classic richness of Oreos and semi-sweet chocolate chips with a refreshing crunch of crushed candy canes. These soft, gooey-centered cookies are perfect for holiday treats or anytime you crave a sweet, minty twist in your baked goods.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: Makes approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 extract

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

1. Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a cookie baking tray by lining it with parchment paper or a silicone baking mat, then set it aside.
2. Cream Butter and Sugars: In a large bowl, combine the softened butter, white sugar, and dark brown sugar. Cream the mixture together until it is smooth and well combined using a spatula or electric mixer.
3. Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract until fully incorporated and the batter is smooth.
4. Combine Dry Ingredients: In a separate bowl or directly into the wet mixture, add all-purpose flour, baking soda, cornstarch, and salt. Gently fold these dry ingredients into the wet ingredients until a soft dough forms, taking care not to overmix to maintain a tender texture.
5. Fold in Add-ins: Incorporate the semi-sweet chocolate chips, crushed candy cane, and crushed Oreos into the dough. Fold them evenly to distribute the mix-ins without breaking them down too much.
6. Bake Cookies: Spoon six cookies onto the prepared baking tray at a time, spacing them evenly. Bake in the preheated oven for 13-14 minutes. The cookies will look soft and gooey in the center but will have crisp edges. Remove them promptly to allow carryover baking on the pan.
7. Cool and Serve: Let the cookies cool on the tray for a few minutes before transferring them to a wire rack. Optionally, add extra toppings immediately after baking for garnish. Enjoy fresh and warm!

Notes

• Ensure the butter is softened for easier creaming with the sugars.
• Do not overmix the dough once the flour is added to prevent tough cookies.
• Crushing the Oreos and candy canes by hand helps retain some texture and adds delightful bursts of flavor.
• Baking six cookies at once allows for even heat distribution and consistent baking.
• Allow cookies to cool on the baking sheet to finish baking and set up without becoming dry.
• Store leftovers in an airtight container for up to 5 days to maintain freshness.

Keywords: Oreo cookies, peppermint, chocolate chip cookies, holiday cookies, festive desserts, peppermint candy, chocolate chip, soft cookies