Description
These irresistible Oreo Peppermint Chocolate Chip Cookies combine the classic favorite Oreo cookies with festive peppermint and a double dose of chocolate chips, creating a delightful holiday treat perfect for sharing or gifting. Soft, chewy, and bursting with flavor, these cookies bring together the nostalgic taste of Oreos and the refreshing hint of peppermint in every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 1 cup Brown Sugar, light
- 2 Large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
Add-ins
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Milk Chocolate Chips
- 1 1/2 cups Crushed Oreo Cookies (preferably Peppermint Oreos)
Optional Garnish
- Crushed Candy Canes for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats to ensure cookies bake evenly and do not stick.
- Cream Butter and Sugars: In a large mixing bowl, cream together the room-temperature unsalted butter, granulated sugar, and brown sugar using medium speed with a mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed to combine well. Stir in both the vanilla and peppermint extracts until just incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and free of lumps.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing on low speed to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the semi-sweet and milk chocolate chips along with the crushed Oreo cookies using a spatula, ensuring even distribution without overmixing.
- Chill Dough: For the best texture, chill the cookie dough in the refrigerator for at least 30 minutes, which helps the cookies hold their shape during baking.
- Portion Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart. Optionally, press extra chocolate chips or crushed Oreos onto the tops of each cookie for extra visual appeal and flavor.
- Bake Cookies: Bake in the preheated oven for 9-12 minutes or until the edges are golden brown and the centers remain slightly soft. Rotate the baking sheets halfway through baking to ensure even cooking.
- Cool and Garnish: Allow the cookies to cool on the baking sheets for about 5 minutes to set, then transfer them to a wire rack to cool completely. Sprinkle crushed candy canes on top if desired for a festive touch.
Notes
- For extra flavor and texture, use peppermint-flavored Oreos if available.
- Chilling the dough is crucial to prevent cookies from spreading too much during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- Crushed candy canes on top add a nice crunch and festive look, but are completely optional.
- Ensure butter and eggs are at room temperature for proper creaming and texture.
