Oreo Peppermint Crunch Cookies
Creamy, crunchy, and bursting with festive peppermint, these cookies are a delightful treat for the holidays.
Servings: 24 cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Ingredients
- 1 box white cake mix (15.25 oz)
- 6 tablespoons unsalted butter softened to room temperature
- 1 large egg room temperature
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese softened to room temperature
- 1 cup Oreo cookie chunks roughly chopped (about 8–10 cookies)
- 1 cup Andes Peppermint Crunch pieces roughly chopped
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the white cake mix, softened butter, egg, peppermint extract, vanilla extract, and softened cream cheese. Use a hand mixer on medium speed until a soft dough forms and ingredients are fully incorporated, scraping the bowl as needed.
- Gently fold in the chopped Oreo cookie pieces, Peppermint Crunch pieces, and dark chocolate chips until evenly distributed throughout the dough.
- Cover the bowl and chill the dough in the refrigerator for 30 to 60 minutes.
- Using a cookie scoop (about 1.5 tablespoons), form roughly 24 cookie balls. Roll them gently between your palms to shape and place them about 2 inches apart on the prepared baking sheet.
- Bake for 10 minutes. The cookies will look slightly underdone in the center — this is perfect. They will set as they cool.
- Remove from the oven and let cookies sit on the baking sheet for 2–3 minutes to finish baking and set. Then transfer them to a parchment-lined cooling rack or surface.
- Gently press each cookie down with a spatula to flatten slightly for a classic cookie shape. Let cool completely before serving.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Notes
Use room-temperature butter and cream cheese for easy mixing. Don’t skip chilling the dough to prevent over-spreading.