Peppermint Oreo Cookies Recipe

If you’re like me and adore that fresh, minty twist with a satisfyingly crunchy Oreo surprise, you’re going to flip for this Peppermint Oreo Cookies Recipe. I absolutely love how these cookies balance festive peppermint flavor with the classic Oreo crunch — it’s like holiday magic baked into every bite. Plus, they’re super easy to make, which means you can whip up a batch whenever the craving hits or the holidays roll around. Stick with me here and I’ll share everything you need to turn out cookies that’ll have your family begging for more.

this Recipe

Ingredients You’ll Need

The magic really starts with a few simple ingredients that blend beautifully to give you that soft, minty cookie with delightful Oreo crunches. I always recommend getting the freshest butter and cream cheese you can find, as they make a noticeable difference in texture and flavor. And if you want to make these truly festive, the Andes Peppermint Crunch pieces are a game-changer.

• White cake mix: I’ve found Pillsbury or Aldi brands work best for consistent dough texture.
• Unsalted butter: Softened but not melted is key to help the dough hold its shape.
• Large egg: Adds moisture and helps bind everything together.
• Peppermint extract: This is where the cookie gets its fresh, minty burst—don’t skip it!
• Vanilla extract: Balances the peppermint and adds warmth.
• Cream cheese: Softened but firm, cream cheese keeps the cookies soft and tender.
• Oreo cookie chunks: Crushed roughly to keep that iconic crunch without overpowering.
• Andes Peppermint Crunch pieces: Adds bursts of peppermint chocolate—if you can’t find these, chopping up your favorite peppermint candy bar works great.
• Dark chocolate chips: For extra chocolate depth and melty goodness.

Variations

I love tweaking this Peppermint Oreo Cookies Recipe depending on the occasion or what I have on hand. Sometimes I add a little extra peppermint for a more intense mint flavor, or swap out the dark chocolate for white chocolate chips to brighten things up. Feel free to play around—it’s your kitchen, your rules!

• Double Peppermint: When I want an extra kick, I add a teaspoon instead of half for peppermint extract—just keep a close eye while baking to avoid bitterness.
• Vegan Friendly: Swap butter for vegan margarine and use a flax egg. I haven’t tried this yet but based on other cake mix recipes, it should work well.
• Gluten-Free: Use a gluten-free white cake mix. Just double-check your Oreo chunks are gluten-free — Oreo now makes safe versions!
• Nutty Boost: Adding chopped pecans or walnuts gives a lovely texture contrast. My family goes crazy for this version!

How to Make Peppermint Oreo Cookies Recipe

Step 1: Whip up the dough

Start by tossing the white cake mix, softened butter, egg, peppermint and vanilla extracts, plus softened cream cheese into a mixing bowl. I like to use my stand mixer for this part because it powers through the cream cheese chunks quickly, but you can also use a hand mixer—just keep mixing until you see no streaks of butter or cream cheese swirling around. What you’re aiming for is a soft dough that’s smooth but still thick enough to hold its shape. Patience here pays off.

Step 2: Fold in the star ingredients

Next, gently fold in the Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips. This part is so fun because you get to see those big chunks mixed throughout the batter—promise me you won’t skip these! After mixing these in, pop the entire dough in the fridge for at least an hour. I’ve learned from experience that the longer it chills, the easier it is to handle because the dough firms up and stops sticking to your fingers.

Step 3: Shape and bake

When you’re ready, preheat your oven to 350°F (175°C). Scoop the dough into roughly 24 balls — I usually use a cookie scoop to keep sizes consistent. Place 12 balls on a baking sheet lined with parchment. The trick I discovered is to leave half the dough in the fridge while baking the first batch, so you can get straight to the next one without waiting. Bake those for 10 to 11 minutes — be careful not to overbake! They’ll look very soft and slightly underdone when you pull them out; that’s just right.

Step 4: Cool and add finishing touches

Let the cookies rest on the hot cookie sheet for 2 to 3 minutes before carefully transferring them to parchment paper with a thin metal spatula. If your cookies puff up more than you like, I gently press the tops down with the spatula bottom to flatten them slightly. While still warm, I press a few extra peppermint pieces or chocolate chips on top—this makes them look stunning and adds a little extra flavor burst. Let them cool completely before storing. Speaking from experience, these cookies taste best after sitting at room temperature for a few hours, allowing flavors to meld and textures to perfect.

How to Serve Peppermint Oreo Cookies Recipe

Garnishes

I often top these cookies with a sprinkle of crushed peppermint candies or a few extra Oreo crumbs when serving. I love the extra texture and festive look it adds, perfect if you’re presenting them for a holiday gathering or just want to jazz up your cookie plate.

Side Dishes

They pair beautifully with a simple glass of cold milk or a warm mug of hot cocoa (even better with a hint of peppermint!). For parties, I like setting them alongside a scoop of vanilla or mint chip ice cream for a decadent treat.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in neat rows on a festive platter with sprigs of fresh mint and mini candy canes scattered around. Another favorite trick: box them individually with colorful ribbons for pretty homemade gifts that get rave reviews every time.

Make Ahead and Storage

Storing Leftovers

I like to store leftover cookies in an airtight container at room temperature. They stay soft and flavorful for about 3 to 4 days. If you find them getting a bit firm, popping them in the microwave for just 10 seconds brings that fresh-baked softness right back.

Freezing

Great news—these cookies freeze wonderfully! After they’re completely cooled, I wrap them individually or in small stacks with parchment paper between and place them in a freezer-safe container or zip-top bag. They’ll keep for up to 2 months. When you’re ready to enjoy, just thaw at room temperature or warm gently in the oven.

Reheating

To bring frozen or refrigerated cookies back to life, I warm them at 300°F for about 5 minutes in the oven—just enough to soften them without melting the chocolate completely. Alternatively, a few seconds in the microwave works in a pinch but watch carefully to avoid overheating.

FAQs

Final Thoughts

This Peppermint Oreo Cookies Recipe holds a special place in my heart, especially around the holidays when peppermint just feels right. It’s such a simple recipe, but every batch turns out soft, flavorful, and absolutely addictive. I’m confident you’ll enjoy making them as much as I do, and I promise these cookies will become a fast family favorite you’ll want to bake again and again. So grab those ingredients and get baking—the delicious peppermint Oreo magic is waiting!

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