Soft, minty, and loaded with crushed cookies and chocolate chips, these Oreo Peppermint Crunch Cookies are the ultimate festive treat. Made with a shortcut white cake mix and packed with peppermint candy pieces, Oreo chunks, and a touch of cream cheese for extra chewiness, they come out perfectly soft and gooey every time. Whether you’re baking for the holidays, cookie swaps, or just need a cozy dessert that hits all the right notes, this recipe is your new go-to.
The first time I made these, the kitchen smelled like a winter wonderland—cool peppermint, warm vanilla, and rich chocolate all in one. If you’re a fan of cookies-and-cream flavors, chocolate chip cookies, or anything with holiday vibes, these cookies bring it all together in one easy, irresistible package.
What are Oreo Peppermint Crunch Cookies?
Oreo Peppermint Crunch Cookies are soft-baked cookies made from a white cake mix base enhanced with peppermint extract and filled with Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips. The result is a melt-in-your-mouth cookie that’s chewy, sweet, slightly minty, and absolutely packed with flavor and texture.
Like your favorite holiday cookie met your favorite candy bar—these are next-level festive!
Why You’ll Love These:
- Super easy with cake mix – No fuss, no flour measuring—just mix, scoop, bake!
- Incredible texture – Thanks to cream cheese, the cookies are soft, chewy, and slightly gooey in the center.
- Holiday perfection – Peppermint + chocolate + Oreos = instant winter comfort.
- Freezer-friendly – Make a batch now, stash for later. They freeze beautifully!
If you love our Candy Cane Sugar Cookies or Oreo Stuffed Chocolate Chip Cookies, these are the peppermint-packed cousin you’ll crave all season long.
How to Make Oreo Peppermint Crunch Cookies
Ingredients:
- 1 box white cake mix
- 6 tbsp unsalted butter, softened
- 1 large egg
- ½ tsp peppermint extract
- ½ tsp vanilla extract
- 4 oz cream cheese, softened
- 1 cup Oreo cookie chunks (roughly chopped)
- 1 cup Andes Peppermint Crunch pieces
- ½ cup dark chocolate chips
Instructions:
1. Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Lay out another piece of parchment paper on the counter (for post-baking cooling).
2. Make the Dough:
- In a large mixing bowl, combine:
- White cake mix
- Butter
- Egg
- Peppermint extract
- Vanilla extract
- Cream cheese
- Using an electric mixer, beat until a soft dough forms—thick, creamy, and smooth.
3. Add the Mix-ins:
- Gently fold in:
- Oreo chunks
- Peppermint Crunch pieces
- Dark chocolate chips
- Stir just until evenly distributed.
4. Chill:
- Cover and refrigerate the dough for 30–60 minutes. This helps prevent spreading and improves the texture.
5. Shape the Cookies:
- Use a cookie scoop to portion out about 24 dough balls.
- Roll each into a smooth round ball with your hands and place them on the prepared baking sheet, spacing 2 inches apart.
6. Bake:
- Bake at 350°F for 10 minutes—they’ll look slightly underdone, but don’t overbake!
- Remove from oven and let them sit on the baking sheet for 2–3 minutes to firm up.
7. Flatten & Cool:
- Transfer cookies to the parchment-lined counter.
- Use the bottom of a flat spatula to gently press the tops of the cookies to flatten slightly.
- Let them cool completely before serving or storing.
8. Store:
- Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
What to Serve These Cookies With
- Hot cocoa or peppermint mocha – The peppermint pairing is chef’s kiss
- Vanilla bean ice cream – Make ice cream cookie sandwiches
- Milk or almond milk – Classic and perfect
- Holiday dessert tray – Combine with sugar cookies and chocolate bark for a festive spread
Top Tips for Perfecting:
- Don’t skip chilling the dough – It keeps the cookies thick and chewy.
- Use room temperature ingredients – Especially cream cheese and butter for a smooth dough.
- Crush Oreos by hand – Bigger chunks = better texture and flavor pockets.
- Want more peppermint flavor? Add a few crushed candy canes on top before baking.
FAQs
Can I use chocolate cake mix instead?
Absolutely! It’ll just make them even richer and more chocolatey.
Can I use mint Oreos?
Yes! That would be delicious and boost the mint flavor even more.
Can I freeze the dough?
Yes—scoop into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen (just add a minute or two to the time).
Can I substitute Andes Peppermint Crunch?
Try crushed candy canes, peppermint chips, or chopped peppermint bark as an alternative.
These Oreo Peppermint Crunch Cookies are soft, festive, and full of holiday cheer in every bite. They’re the kind of cookie that gets requested year after year—and the best part? They’re easy enough to whip up anytime you get a peppermint craving.
Oreo Peppermint Crunch Cookies
Equipment
- Mixing Bowl
- Electric Mixer
- Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 box white cake mix
- 6 tbsp unsalted butter, softened
- 1 large egg
- 0.5 tsp peppermint extract
- 0.5 tsp vanilla extract
- 4 oz cream cheese, softened
- 1 cup Oreo cookie chunks, roughly chopped
- 1 cup Andes Peppermint Crunch pieces
- 0.5 cup dark chocolate chips
Instructions
- 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. In a large bowl, mix cake mix, softened butter, egg, peppermint and vanilla extract, and cream cheese using a hand mixer until a soft dough forms.
- 3. Fold in chopped Oreo cookies, Peppermint Crunch pieces, and chocolate chips until evenly distributed.
- 4. Cover and chill dough for 30–60 minutes.
- 5. Use a cookie scoop to form about 24 balls, roll gently in hands, and place 2 inches apart on baking sheet.
- 6. Bake for 10 minutes. They will look slightly underdone—this is perfect!
- 7. Let cookies sit on the baking sheet for 2–3 minutes after removing from the oven, then transfer to a parchment-lined surface.
- 8. Gently press down each cookie with a spatula to flatten slightly. Let cool completely.
- 9. Store in an airtight container for up to 5 days or freeze for up to 2 months.