Homemade Peppermint Oreos
User Reviews
4.9
39 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
38 mins
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Servings
30 Oreos
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Calories
283 kcal
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Course
Baked Goods
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Cuisine
American
Homemade Peppermint Oreos
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Decadent chocolate cookies made with Oreo cookie crumbs, cocoa powder, and filled with a peppermint Oreo cream cheese frosting. Roll in crushed peppermint to make the cookies extra festive. The perfect cookie for the holidays!
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Ingredients
For the Cookies:
- 12 Oreo cookies, 1 cup cookie crumbs
- 2 cups all-purpose flour
- 3/4 cup Dutch-process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
For the Peppermint Oreo Cream Cheese Filling:
- 12 Oreo cookies, 1 cup cookie crumbs
- 1/2 cup unsalted butter at room temperature
- 8 oz block full fat cream cheese at room temperature
- 4 cups confectioner’s sugar
- 1 1/2 teaspoons peppermint extract*
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup crushed peppermint candies, for rolling cookies
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Instructions
- Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- Place 12 Oreo cookies (including the filling) in a blender or food processor and blend until you have crumbs. You can also place the cookies in a resealable plastic bag and crush them with a rolling pin.
- In a medium bowl, whisk together the Oreo cookie crumbs, flour, cocoa, baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs and vanilla and mix until combined.
- With the mixer off, add the dry ingredients and beat on low speed until just combined. Don’t over mix.
- Form the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet, 2 inches apart.
- Bake for 8 to 10 minutes, or until the cookies are set but still soft in the center. Don’t over bake.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
- While the cookies are cooling, make the filling. Place the remaining Oreo cookies (with filing) in the blender or food processor and blend until you have Oreo crumbs, set aside.
- Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle or whisk attachment. You can also use a hand mixer.
- Beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the peppermint extract, vanilla extract, and salt and mix to combine.
- With mixer on low, gradually add the confectioner’s sugar and mix until combined. Switch the mixer to high speed and beat for 1 minute.
- Add the Oreo crumbs and mix until cookie crumbs are well incorporated.
- To assemble the cookies: Transfer the filling to a piping bag or resalable plastic bag and cut off the tip of the bag. Pipe a swirl of filling onto the flat side of one cookie, about 1 tablespoon, and top with a second cookie that is equal in size. Gently press together to form a sandwich. Repeat with additional cookies. Alternatively, you can use a butter knife to spread the filling onto the bottom/flat side of one cookie and then sandwich them together.
- Place the crushed peppermint candies in a bowl and roll the cookies into the candies. Gently press if they aren’t sticking.
Notes
- For the filling, I like to use 1 1/2 teaspoons of peppermint extract. Start with 1 teaspoon and taste. Add more if you like a stronger peppermint flavor.
- Store cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Store cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
44g
(15%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
35mg
(12%)
Sodium
160mg
(7%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
300IU
(6%)
Calcium
20mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 30Oreos
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 160mg | 7% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 300IU | 6% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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