Description
Delight in the festive flavors of Oreo Chocolate Chip Peppermint Cookies, combining the classic crunch of Oreos, rich semi-sweet chocolate chips, and refreshing crushed candy canes in a soft, chewy cookie perfect for holiday treats or any time you crave a sweet and minty twist.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter softened
- 1/3 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup crushed candy cane
- 7 Oreos crushed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cookie baking tray with parchment paper or a silicone baking mat and set aside to prepare for baking.
- Cream Butter and Sugars: In a large bowl, add the softened butter, dark brown sugar, and white sugar. Cream together using a spatula or electric mixer until the mixture is smooth and well combined.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the creamed mixture. Continue mixing until fully blended.
- Mix Dry Ingredients: In a separate bowl or sift together the all-purpose flour, baking soda, cornstarch, and salt. Gradually add these dry ingredients to the wet mixture, folding gently to form a soft dough. Avoid overmixing to keep cookies tender.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, crushed candy cane, and crushed Oreos until evenly distributed throughout the dough.
- Scoop and Bake: Place spoonfuls of dough spaced apart on the prepared baking tray, baking about 6 cookies at a time. Bake in the preheated oven for 14 minutes until edges are crisp but centers still look gooey.
- Cool and Serve: Remove cookies from oven and allow to cool on the tray. The cookies will continue baking slightly from residual heat and firm up to a chewy texture. Add extra toppings on warm cookies if desired and enjoy!
Notes
- Ensure the butter is softened to room temperature for easier creaming and a better texture.
- Do not overmix the dough to avoid tough cookies; fold gently until combined.
- Crush Oreos and candy canes finely to distribute flavor but keep some texture for crunch.
- Baking multiple cookies at once may require oven space adjustment; bake in batches for even cooking.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.
- For a dairy-free version, substitute butter with vegan margarine and use dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
