Description
These Peppermint Oreo Cookies are soft, chewy, and packed with chocolatey Oreo chunks, peppermint crunch pieces, and dark chocolate chips. Made with a simple cake mix base and cream cheese, they’re an easy festive treat that’s perfect for Christmas parties, cookie exchanges, and holiday dessert trays!
Ingredients
- 1 box white cake mix
- 8 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces, plus extra for topping
- ½ cup dark chocolate chips, plus extra for topping
Instructions
- Add the dry white cake mix, softened butter, egg, peppermint extract, vanilla extract, and cream cheese to a large mixing bowl.
- Beat with an electric mixer until a soft cookie dough forms.
- Gently fold in the Oreo cookie chunks, peppermint crunch pieces, and dark chocolate chips.
- Cover the dough and refrigerate for at least 60 minutes. Chilling longer helps make the dough easier to handle.
- Preheat the oven to 350°F (175°C).
- Scoop or roll the dough into 24 evenly sized balls.
- Arrange 12 cookie dough balls on a baking sheet, leaving space between them. Keep the remaining dough refrigerated.
- Bake for 10–11 minutes. The cookies should look soft and slightly underbaked when removed from the oven.
- Allow the cookies to rest on the hot baking sheet for 2–3 minutes.
- Carefully transfer them to parchment paper using a thin metal spatula.
- If the cookies are extra puffy, gently flatten the tops with the bottom of a flat spatula.
- Press additional chocolate chips and peppermint crunch pieces into the warm cookies.
- Let the cookies cool completely before serving or storing.
Notes
- Serving: Arrange the cookies on a Christmas dessert platter with brownies, fudge, and other holiday treats.
- With drinks: Serve alongside hot chocolate, coffee, peppermint mocha, or a cold glass of milk.
- Festive presentation: Add extra peppermint pieces and chocolate chips to the tops while the cookies are still warm.
- Room temperature storage: Store completely cooled cookies in an airtight container for up to 3 days.
- Refrigerator storage: Because these cookies contain cream cheese, refrigerate leftovers in an airtight container for up to 5 days.
- Freezing baked cookies: Place cooled cookies in a freezer-safe container with parchment paper between layers and freeze for up to 2 months for best quality.
- Freezing cookie dough: Shape the dough into balls and freeze them on a baking sheet. Once firm, transfer to a freezer bag and freeze for up to 2 months. Bake from frozen, adding a little extra baking time.
- Make-ahead tip: Prepare the dough a day ahead and refrigerate it overnight for easier handling and convenient holiday baking.