Peppermint Cookies
User Reviews
5
Peppermint Cookies
Description
This cookie recipe blends softened butter with granulated and brown sugars to create a fluffy base. Eggs, vanilla, and optional peppermint extract are incorporated before folding in flour, salt, vanilla pudding mix, and baking soda. Chopped Oreos, white chocolate, and crushed candy canes are gently mixed in, leaving some chunks for texture. The dough is rolled into balls and topped with more crushed candy canes, white chocolate, and Oreo pieces before baking.
Upon baking, the cookies develop light golden edges while retaining a tender interior. The mint flavor is present but balanced by the creamy white chocolate and Oreo cookies, making each bite varied in texture and taste. The cookies are suited to holiday servings or winter treats.
Chilled cookie dough can be baked in batches; cooling on the baking sheet before moving to a rack helps maintain their shape. Using chiffon-cut white chocolate rather than chips gives larger, richer chocolate pockets. The cookies carry a subtle gray tint if Oreos are finely chopped, so keeping them chunkier preserves their distinct appearance.
Ingredients
- 3/4 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 egg
- 1 teaspoon vanilla extract
- 1 drop peppermint extract optional if you like your cookies to have a more pronounced mint flavor, pure
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3.4 ounce box instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 cup Oreo cookies chopped
- 1 cup white chocolate chips or chunks cut from a bar of white chocolate
- 1/2 cup candy canes crushed, or peppermints
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat until light and fluffy, about 3 minutes.
- Add the eggs, vanilla extract and peppermint extract (if using). Beat until combined.
- Add the flour, salt, pudding mix and baking soda to the bowl. Mix on low speed until just combined.
- Fold in 3/4 of the Oreos, white chocolate and candy canes.
- Take 2 tablespoons of dough and roll it into a ball. Repeat with remaining dough.
- Place the balls of dough 2 inches apart on a baking sheet. You will need to bake the cookies in batches.
- Press the remaining Oreos, candy canes and white chocolate onto the tops of the balls of dough.
- Bake the cookies for 10-12 minutes or until light brown at the edges.
- Cool the cookies on the pan for 10 minutes, then transfer to a cooling rack.
- Repeat the baking process with the remaining dough.
- Serve immediately or store in an airtight container for up to 4 days.
Notes
- Chop Oreo cookies into larger pieces to retain distinct chocolate chunks and avoid a gray cookie color.
- Use chopped white chocolate bars instead of chips for chunkier texture and better flavor due to real cocoa butter content.
- Press some pieces of Oreo, white chocolate, and crushed candy cane on top of each cookie ball before baking for an appealing presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 131mg | 5% |
| Potassium | 44mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 160IU | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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