Oreo Peppermint Crunch Cookies
Soft, minty, and loaded with crushed cookies and chocolate chips, these Oreo Peppermint Crunch Cookies are the ultimate festive treat.
Servings: 24 servings
Calories: 190kcal
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.
Notes
Swap Andes Peppermint Crunch for crushed candy canes or peppermint chips. Chill dough to keep cookies thick. Mint Oreos also work great for added peppermint flavor.
Nutrition
Calories: 190kcal | Fat: 9g