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These Peppermint Oreo Cookies turned out unbelievably good. I've spent years playing around with this cookie recipe in my kitchen and finally got it just right for the holidays. When you put crunchy Oreos, smooth white chocolate and refreshing peppermint together, every bite feels like a little holiday miracle. My family starts asking for these as soon as December rolls around, and they're always the first treat to disappear at any holiday get-together.
Why These Cookies Stand Out
The way these cookies turn out makes me so happy. They get this amazing crispy edge but stay all soft and chewy in the middle. I love how you get little surprise bits of peppermint and Oreo chunks with each bite. Making them with my kids is always a blast, and whenever I bring them to cookie swaps, they're gone in minutes. The whole house smells wonderful when they're in the oven too.
What You'll Need
- Butter: Go with cold, diced unsalted butter for the best cookie foundation.
- Granulated and Brown Sugar: Brings sweetness and makes them nice and chewy.
- Egg: Gives moisture and holds everything together.
- Vanilla Extract: Makes all the flavors pop.
- All-Purpose Flour: Forms the base of your cookie dough.
- Baking Soda & Baking Powder: Gets your cookies to rise and keep their shape.
- Salt & Cornstarch: Brings out flavor and keeps cookies tender.
- Mix-Ins: White and semi-sweet chocolate chips, bits of peppermint candy, and chunks of Oreo for holiday flair.
Baking Step by Step
- Get Your Oven Ready
- Start by heating your oven to 350°F (175°C). Cover your baking sheets with parchment paper or silicone mats.
- Blend Wet Stuff
- Beat your cold butter with both sugars until it's light and fluffy. Mix in the egg and vanilla until everything's well combined.
- Add Dry Ingredients
- Slowly mix in flour, baking soda, baking powder, cornstarch, and salt. Stop mixing as soon as it all comes together.
- Add the Fun Stuff
- Gently stir in your chocolate chips, peppermint pieces, and Oreo chunks by hand so they spread out evenly.
- Form and Bake
- Scoop dough onto your prepared sheets. Top with extra goodies and bake for 9–11 minutes until the edges look set.
- Let Them Rest
- Leave cookies on the baking sheet for 5 minutes before moving them to a cooling rack.
How to Store Them
You can keep these cookies in a sealed container on your counter for about a week. I often make extra and toss them in the freezer where they'll stay good for 3 months. Don't forget to put parchment between layers so they won't stick together. Just let them sit out when you want to eat them again.
Fun Twists to Try
I sometimes use smashed candy canes instead of the peppermint candies. Dark chocolate chips give a richer taste, and my kids go crazy when I throw in some holiday sprinkles. Adding a handful of chopped pecans brings a nice crunch. For mint lovers, a tiny splash of peppermint extract works wonders.
Insider Tricks
After making tons of batches, I've picked up some handy tips. A cookie scoop really helps them bake more evenly. If your kitchen feels warm, let the dough chill in the fridge so they won't spread too much. I always put extra Oreo bits and chocolate chips on top before they go in the oven - they look so much prettier that way.
What to Serve With Them
These cookies taste amazing dunked in cold milk, but they're also great with hot chocolate. During holiday season, I love having them with peppermint mochas. They make wonderful gifts in holiday containers, and my kids love eating them with a scoop of vanilla ice cream for a special treat.
The Holiday Favorite
These cookies really have it all - they're sweet, minty, chocolatey with that wonderful Oreo crunch. People always go wild for them at parties. They're easy enough to make any day but fancy enough for special holiday events. Once you try them, I bet they'll become part of your holiday tradition too.
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Frequently Asked Questions
- → Why bake with cold butter?
Using cold butter makes the cookies thicker, with crisp edges and a soft, chewy center.
- → Can these be frozen?
Definitely! Store them up to 3 months with parchment between layers to keep them from sticking.
- → What’s cornstarch for?
It keeps the dough soft and tender, and it helps stop the cookies from spreading too much.
- → How long do they stay good?
Up to 7 days in a sealed container, though they’re best eaten within 3-4 days for the best taste and texture.
- → Can I make these smaller?
Totally, but keep in mind the baking time changes. Their big size adds to the 'gourmet' charm.