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.

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!

Watch Out for These Mistakes While Baking

The biggest challenge when making these cookies is using butter that’s too warm – cold, cubed butter is essential for creating that perfect chewy texture, so resist the urge to soften it on the counter or in the microwave.

Another common mistake is overmixing the dough after adding the flour, which can lead to tough cookies – mix just until the flour disappears and then gently fold in your peppermint pieces, Oreos, and chocolate chips.

To prevent flat cookies, make sure to chill your dough for at least 2 hours (or overnight for the best results), and avoid placing cookie dough on warm baking sheets between batches.

For perfectly baked cookies, take them out when the edges are just set but the centers still look slightly underbaked – they’ll continue cooking on the hot baking sheet and give you 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.

Preparation Time	15-20 minutes
Cooking Time	10-12 minutes
Total Time	25-32 minutes
Level of Difficulty	Easy
Yield	18 cookies

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

• 1 cup cold, cubed salted butter
• 1 cup light brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla essence
• 3 cups all-purpose flour (423g)
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 10-ounce package of andes peppermint crunch pieces
• 1 1/2 cups coarsely crushed oreo cookies
• 1/2 cup semisweet chocolate chips

Step 1: Preheat and Prepare Baking Sheets

Start by preheating your oven to 400°F (200°C).

Prepare two baking sheets by lining them with parchment paper, which will help prevent the cookies from sticking and ensure even baking.

Step 2: Cream the Butter and Sugars

In a large mixer, combine the butter, brown sugar, and granulated sugar.

Beat them together on medium-high speed for 3-4 minutes, until the mixture is creamy and light in texture.

This step helps to create a soft and tender cookie.

Step 3: Incorporate Wet Ingredients

Add the eggs and vanilla extract to the creamed butter and sugar mixture.

Beat again until everything is well combined, ensuring to scrape down the bottom and sides of the bowl to incorporate all ingredients evenly.

Step 4: Mix in Dry Ingredients

Gradually add flour, cornstarch, baking soda, and salt to the wet mixture.

Mix on low speed just until the ingredients are combined and a dough starts to form.

Be careful not to overmix, which can lead to tough cookies.

Step 5: Fold in Add-ins

Gently stir in the Andes peppermint baking bits, chopped Oreos, and chocolate chips by hand.

These add-ins will provide bursts of flavor and texture within each cookie.

Step 6: Portion and Bake the Cookies

Using a large 1/4 cup cookie scoop, portion balls of dough onto the prepared baking sheets.

Make sure to space them a couple of inches apart to give the cookies room to spread while baking.

Bake in the preheated oven for 10-12 minutes, until the cookies are set and just golden brown around the edges but still soft and slightly underbaked in the middle.

Step 7: Cool and Enjoy

Remove the cookies from the oven and allow them to cool on the baking sheets for at least 5 minutes.

This allows the cookies to set further.

Then, transfer them to a wire rack to cool completely before enjoying their chewy, flavorful goodness.