Description
Delightfully soft and festive Peppermint Oreo Cookies made from white cake mix, cream cheese, and loaded with Oreo chunks, Andes Peppermint Crunch pieces, and dark chocolate chips. These cookies are perfect for the holiday season or any time you crave a minty-chocolate treat with a tender texture and rich flavor.
Ingredients
Scale
Dry Ingredients
- 1 box white cake mix (preferably Pillsbury or Aldi)
Wet Ingredients
- 8 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
Mix-ins
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces, plus extra for topping
- 1/2 cup dark chocolate chips, plus extra for topping
Instructions
- Prepare the Dough: In a mixing bowl, combine the white cake mix, softened butter, egg, peppermint extract, vanilla extract, and softened cream cheese. Using a mixer, beat everything together until a soft and cohesive dough forms, ensuring there are no streaks of butter or cream cheese.
- Add Mix-ins and Chill: Gently fold in the Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips. Cover and refrigerate the dough for at least 60 minutes, which helps it firm up and prevents it from sticking to your hands when rolling.
- Preheat Oven: Once chilled, preheat your oven to 350°F (177°C) to prepare for baking.
- Form Cookies: Scoop or roll the dough into 24 evenly sized balls. Place 12 balls on a baking sheet lined with parchment paper, while keeping the remaining 12 refrigerated to bake in batches.
- Bake: Bake the first batch of cookies for 10 to 11 minutes. Avoid overbaking; the cookies will look very soft and slightly underdone when removed.
- Cool Slightly and Top: Let the cookies rest on the hot baking sheet for 2 to 3 minutes, then transfer them gently to a parchment-lined surface using a thin metal spatula. If the cookies are extra puffy, gently tap the tops with the spatula to flatten slightly. Press extra chocolate chips or peppermint pieces on top while the cookies are still warm.
- Repeat and Store: Bake the remaining dough balls following the same baking steps. Allow all cookies to cool completely before storing them in a sealed container to maintain freshness.
Notes
- The cookies turn out best using Pillsbury or Aldi brand white cake mix.
- Ensure butter and cream cheese are soft yet not overly so; if too soft, refrigerate the dough longer for better consistency.
- Mixing time may vary if using a hand mixer; continue mixing until the dough is uniform with no streaks.
- Cake mix cookies often take longer to set; for best texture, let cookies cool on the counter for a few hours before serving.
- If Andes Peppermint Crunch pieces are unavailable, substitute with any peppermint chocolate candy bar cut into small pieces.
Nutrition
- Serving Size: 1 cookie
- Calories: 179
- Sugar: 12g
- Sodium: 73mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
