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These Peppermint Oreo Cookies turned out mind-blowing. I've been playing with this combo in my kitchen for ages and finally nailed the best holiday treat ever. The mix of crunchy Oreos, smooth white chocolate and refreshing peppermint creates something magical when you take a bite. My folks start asking for these the minute December rolls around, and they disappear quicker than any other sweet at holiday get-togethers.
The Magic Behind These Treats
I can't get over how these cookies bake up. They get this amazing crispy edge but stay all soft and chewy in the middle. You get little surprises of peppermint and bits of Oreos in every mouthful. My kids and I have a blast making them together, and they're always the first gone at cookie swaps. And wow, the smell that fills your house while they're in the oven is just incredible.
What You'll Need
- Butter: Grab some cold, diced unsalted butter for the perfect cookie foundation.
- Granulated and Brown Sugar: Brings sweetness and makes them delightfully chewy.
- Egg: Gives moisture and holds everything together.
- Vanilla Extract: Boosts all the flavors.
- All-Purpose Flour: Creates the base of your cookie dough.
- Baking Soda & Baking Powder: Makes the cookies puff up and keep their shape.
- Salt & Cornstarch: Perks up flavor and keeps cookies tender.
- Mix-Ins: White and semi-sweet chocolate chips, smashed peppermint candies, and chunky Oreo pieces for holiday flair.
Baking Step By Step
- Get The Oven Ready
- Heat your oven to 350°F (175°C). Put parchment paper or silicone mats on your baking sheets.
- Blend Wet Stuff
- Beat your cold butter with both sugars until light and fluffy. Drop in the egg and vanilla, mixing until well combined.
- Add The Dry Stuff
- Slowly mix in flour, baking soda, baking powder, cornstarch, and salt. Don't overmix, just until everything comes together.
- Add The Good Stuff
- Gently stir in your chocolate chips, peppermint pieces, and Oreo chunks by hand so they spread out nicely.
- Form And Cook
- Use a cookie scoop to drop dough balls onto your sheets. Top with extra goodies and bake for 9–11 minutes until the edges look set.
- Let Them Rest
- Keep cookies on the hot sheet for 5 minutes before moving them to a cooling rack.
Storing Your Treats
You can keep these yummy cookies for about a week if you put them in an airtight container on your counter. I often make huge batches and toss them in the freezer where they stay good for 3 months. Just don't forget to stick some parchment between the layers so they won't stick together. When you want some, just let them sit out and come to room temp.
Try These Tasty Twists
I sometimes throw in smashed candy canes instead of the peppermint candies. Using dark chocolate chips gives them an extra rich taste, and my kiddos go crazy when I toss in some holiday sprinkles. Adding a handful of chopped pecans brings such a nice crunch. For mint lovers, a tiny splash of peppermint extract works wonders.
Insider Tricks
After baking tons of batches, I've figured out some cool tricks. Always grab a cookie scoop, it really changes how evenly they cook. If your house is hot, stick the dough in the fridge for a while to stop them from spreading too much. I love putting extra Oreo bits and chocolate chips on top right before baking, they look so fancy that way.
What To Serve With Them
Dipping these cookies in cold milk is amazing, but they're so good with hot chocolate too. During Christmas season I love having them with peppermint mochas. They make really cute gifts when packed in holiday containers, and my kids always want them with a scoop of vanilla ice cream for an extra special dessert.
The Crowd Favorite
These cookies really do everything right sweet, minty, chocolatey with that perfect Oreo crunch mixed in. Whenever I take them to gatherings people just can't get enough. They're easy enough to make on a random Tuesday but fancy enough for your best holiday parties. I promise once you try making them, they'll become your new holiday must-have.
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Frequently Asked Questions
- → What's the deal with cold butter?
Using cold butter gives the cookies a thicker shape that spreads less. You’ll get a chewy center with crispy edges.
- → Are these freezable?
Totally! They’ll last up to 3 months in the freezer. Just layer them with parchment paper and use an airtight container.
- → Why throw in cornstarch?
Cornstarch makes the dough soft and keeps the cookies tender. It also helps them keep their shape while baking.
- → How long do they stay good?
They’re fresh for about 7 days in a sealed container. But honestly, they’re the best within the first few days.
- → Can I bake smaller ones?
Sure, but cut the bake time down a bit. The big size is part of their charm and why they feel so special.