Peppermint Oreo Cookies
User Reviews
5.0
9 reviews
Excellent
Peppermint Oreo Cookies
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Loaded with chocolate chips, chunks of crushed Oreos, and Andes Peppermint Crunch baking chips, these Peppermint Oreo Cookies are an easy holiday favorite that belongs at your next cookie exchange party!
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Ingredients
- 1 cup salted butter, cold and cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (423g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 (10-ounce) bag Andes Peppermint Crunch Pieces
- 1 1/2 cups roughly crushed Oreo cookies (about 12-14 Oreos)
- 1/2 cup semisweet chocolate chips
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Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Beat butter, brown sugar, and granulated sugar in a large mixer on medium-high speed for 3-4 minutes until creamy and light.
- Add eggs and vanilla. Beat again until combined, scraping the bottom and sides of the bowl.
- Add flour, cornstarch, baking soda, and salt. Mix just until combined.
- Stir in Andes peppermint baking bits, chopped Oreos, and chocolate chips.
- Use a large 1/4 cup cookie scoop to scoop balls of dough onto the prepared baking sheet, spacing them a couple inches apart so they have room to spread.
- Bake for 10-12 minutes until set and just golden brown around the edges but still soft and slightly underbaked in the middle. Cool for at least 5 minutes on the cookie sheets before transferring to a wire rack to cool completely.
Notes
- If you can't find them, you can use unwrapped, chopped Andes peppermint crunch thins (about 1 3/4 cups), roughly crushed Bob's Sweet Stripes peppermint sticks, or regular Andes mint baking chips.
- Storage: These peppermint Oreo cookies will stay fresh in an airtight container on the counter for 3-4 days.
- Freezing: Like most cookies, these freeze well in an airtight container for up to 3 months. Just thaw at room temperature before enjoying.
- Freezing cookie dough: You can scoop balls of cookie dough onto a baking sheet lined with parchment paper and freeze them for 1-2 hours. Then toss them in a resealable freezer-safe bag for longer storage, up to 2 months. To bake from frozen, take as many balls of frozen dough as you want and bake without thawing by adding 1-2 minutes to the bake time.
- Peppermint crunch baking bits: If you can't find them, you can use unwrapped, chopped Andes peppermint crunch thins (about 1 3/4 cups), roughly crushed Bob's Sweet Stripes peppermint sticks, or regular Andes mint baking chips.
Nutrition Information
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Calories
454kcal
(23%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
46mg
(15%)
Sodium
314mg
(13%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
344IU
(7%)
Calcium
27mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 314mg | 13% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 344IU | 7% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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