Quick & Simple Christmas Peppermint Oreo Cookies

Christmas cookie season is my favorite time of the year. There’s something special about the smell of freshly baked cookies filling the house while holiday music plays in the background. But sometimes I get tired of making the same old sugar cookies and gingerbread men. When I want something different but still festive, these Peppermint Oreo Cookies are my go-to choice.

I started making these cookies a few years ago when my kids asked for “something with candy canes” for their school holiday party. Now they’ve become our family tradition, and friends always ask for the recipe. What I love most is how simple they are to make – perfect for busy December evenings when you’re juggling shopping, decorating, and everything else the season brings.

Looking for a cookie that combines the classic taste of Oreos with fresh peppermint? This recipe hits all the right notes. Plus, they look perfectly festive on any holiday cookie platter, no fancy decorating skills needed.

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Options for Substitutions

Let’s talk about how you can switch things up in these festive cookies if needed:

Light brown sugar: Dark brown sugar works just as well, though it will give your cookies a slightly deeper molasses flavor. You can also use all white sugar if needed, but the cookies won’t be as chewy.

Andes peppermint crunch pieces: Can’t find Andes pieces? You can use crushed candy canes mixed with white chocolate chips, or chopped mint chocolate bars. Just use the same amount as called for in the recipe.

Salted butter: If you only have unsalted butter, that works too – just add an extra 1/4 teaspoon of salt to the recipe. Make sure it’s still cold and cubed!

Cornstarch: If you’re out of cornstarch, you can skip it – your cookies will just be slightly less soft. Or replace it with 2 teaspoons of all-purpose flour.

Oreo cookies: Regular Oreos are great, but you can also use mint Oreos for extra minty flavor, or try chocolate cream cookies from another brand.

Semisweet chocolate chips: Feel free to swap these with dark chocolate chips, white chocolate chips, or even mint chocolate chips – whatever you have in your pantry!

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Watch Out for These Mistakes While Baking

The biggest challenge when making these cookies is not creaming your butter and sugars long enough; you need to beat them for the full 3-4 minutes until the mixture is pale and fluffy to ensure the cookies rise properly in the high heat.

Another common mistake is using cold eggs, which can cause your softened butter to seize, so make sure your eggs are at room temperature to keep the dough smooth.

To prevent tough cookies, be careful not to overmix the dough once the flour is added—mix just until the dry streaks disappear and then switch to a spatula to gently fold in your peppermint, Oreos, and chocolate chips.

Finally, for the perfect texture, avoid the urge to leave them in the oven until they look fully done.

You must take them out while the centers still look slightly underbaked, as they will finish cooking on the hot baking sheet to create that ideal soft and chewy middle.

Storage Instructions

Keep Fresh: These festive cookies stay perfectly chewy when kept in an airtight container at room temperature for up to 5 days. I like to add a piece of bread to the container – it helps keep the cookies soft and maintains that fresh-baked texture we all love!

Freeze Baked: Already baked your cookies? No problem! Stack them with pieces of parchment paper between layers in a freezer-safe container. They’ll keep their minty-chocolate goodness for up to 3 months. Perfect for getting ahead on your holiday baking!

Freeze Dough: The cookie dough balls freeze really well too. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, just add 1-2 minutes to the original baking time – no need to thaw! This way, you can have fresh-baked cookies whenever the craving hits.

Christmas Peppermint Oreo Cookies FAQ

Why do I need to use cold butter instead of room temperature butter?

Cold butter is key for these cookies because it creates a better texture.

When cold butter is mixed into the dough, it creates small pockets that melt during baking, giving you cookies that are thick and chewy rather than flat and crispy.

I always cube my butter first, then pop it back in the fridge until I’m ready to use it.

Do I need to chill the cookie dough?

Yes, chilling the dough for at least 2 hours is really important for these cookies.

The cold dough helps prevent the cookies from spreading too much in the oven, and it also gives the flour time to hydrate, which leads to better flavor.

I know it’s tempting to skip this step, but trust me – it’s worth the wait!

Should I crush the Oreos by hand or use a food processor?

I recommend crushing the Oreos by hand rather than using a food processor.

When you crush them by hand (I usually put them in a zip-top bag and use a rolling pin), you get nice chunky pieces that create perfect pockets of Oreo throughout the cookies.

A food processor might make them too fine and powdery, which isn’t what we’re going for here.

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 34-40 g
• Fat: 190-220 g
• Carbohydrates: 500-550 g

Ingredients

For the cookies:

• 2 1/2 tsp vanilla extract (I use Madagascar vanilla)
• 1 tsp salt
• 1 1/4 cups brown sugar (packed)
• 1 cup butter (softened)
• 2 tsp cornstarch (prevents spreading)
• 3 cups flour (I use King Arthur all-purpose)
• 2 eggs (room temperature)
• 1 tsp baking soda
• 3/4 cup sugar

For the mix-ins:

• 1/2 cup white chocolate chips
• 12 oz peppermint crunch (crushed into small pieces)
• 1/2 cup chocolate chips (semi-sweet or dark chocolate)
• 1 1/2 cups crushed Oreos (about 15 cookies, finely crushed)

Step 1: Prepare Your Mise en Place and Preheat

• 3 cups flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 12 oz peppermint crunch
• 1 1/2 cups crushed Oreos

Start by preheating your oven to 400°F and lining two baking sheets with parchment paper.

While the oven heats, crush your peppermint candy and Oreos into small pieces—I like to use a food processor for the Oreos so they break down evenly, and I crush the peppermint by hand in a bag so I can control the size better and get some larger pieces for texture.

Measure out all your dry ingredients (flour, cornstarch, baking soda, and salt) into a small bowl and whisk them together to distribute the leavening evenly.

Step 2: Cream Butter and Sugars

• 1 cup butter
• 1 1/4 cups brown sugar
• 3/4 cup sugar

In a stand mixer (or with a hand mixer), combine the softened butter, packed brown sugar, and granulated sugar.

Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the dough, which helps the cookies rise slightly and creates a better texture.

Step 3: Add Eggs and Vanilla

• 2 eggs
• 2 1/2 tsp vanilla extract

With the mixer still running on medium speed, add the room-temperature eggs one at a time, allowing each egg to fully incorporate before adding the next.

Once both eggs are mixed in, add the vanilla extract and beat until everything is well combined and homogeneous.

Step 4: Combine Dry Ingredients

• dry ingredient mixture from Step 1

Reduce mixer speed to low and gradually add the dry ingredient mixture from Step 1 (flour, cornstarch, baking soda, and salt).

Mix just until the dough comes together and no dry flour streaks remain—be careful not to overmix, as this can develop gluten and make the cookies tough.

Step 5: Fold in Mix-Ins

• 12 oz peppermint crunch
• 1 1/2 cups crushed Oreos
• 1/2 cup chocolate chips
• 1/2 cup white chocolate chips

Switch to a rubber spatula and gently fold in the crushed peppermint candy, crushed Oreos, and both chocolate chips until evenly distributed throughout the dough.

I like to do this by hand because it gives me better control and prevents overmixing the dough.

Step 6: Scoop and Bake

Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone—they will continue to cook as they cool.

The cookies should look just set when you pull them from the oven.

Step 7: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes, which lets them firm up enough to handle without falling apart.

Transfer them to a wire cooling rack to cool completely.

Once cooled, they’re ready to serve or store in an airtight container.

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Quick & Simple Christmas Peppermint Oreo Cookies

Delicious Quick & Simple Christmas Peppermint Oreo Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 30 cookies

Calories 4000 kcal

Ingredients

  

Cookies

• 2 1/2 tsp vanilla extract (I use Madagascar vanilla)
• 1 tsp salt
• 1 1/4 cups brown sugar (packed)
• 1 cup butter (softened)
• 2 tsp cornstarch (prevents spreading)
• 3 cups flour (I use King Arthur all-purpose)
• 2 eggs (room temperature)
• 1 tsp baking soda
• 3/4 cup sugar

Mix-ins

• 1/2 cup white chocolate chips
• 12 oz peppermint crunch (crushed into small pieces)
• 1/2 cup chocolate chips (semi-sweet or dark chocolate)
• 1 1/2 cups crushed Oreos (about 15 cookies, finely crushed)

Instructions

 

• Start by preheating your oven to 400°F and lining two baking sheets with parchment paper. While the oven heats, crush your peppermint candy and Oreos into small pieces—I like to use a food processor for the Oreos so they break down evenly, and I crush the peppermint by hand in a bag so I can control the size better and get some larger pieces for texture. Measure out all your dry ingredients (flour, cornstarch, baking soda, and salt) into a small bowl and whisk them together to distribute the leavening evenly.
• In a stand mixer (or with a hand mixer), combine the softened butter, packed brown sugar, and granulated sugar. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps the cookies rise slightly and creates a better texture.
• With the mixer still running on medium speed, add the room-temperature eggs one at a time, allowing each egg to fully incorporate before adding the next. Once both eggs are mixed in, add the vanilla extract and beat until everything is well combined and homogeneous.
• Reduce mixer speed to low and gradually add the dry ingredient mixture from Step 1 (flour, cornstarch, baking soda, and salt). Mix just until the dough comes together and no dry flour streaks remain—be careful not to overmix, as this can develop gluten and make the cookies tough.
• Switch to a rubber spatula and gently fold in the crushed peppermint candy, crushed Oreos, and both chocolate chips until evenly distributed throughout the dough. I like to do this by hand because it gives me better control and prevents overmixing the dough.
• Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone—they will continue to cook as they cool. The cookies should look just set when you pull them from the oven.
• Allow the cookies to cool on the baking sheet for 5 minutes, which lets them firm up enough to handle without falling apart. Transfer them to a wire cooling rack to cool completely. Once cooled, they’re ready to serve or store in an airtight container.