Looking for your new favorite holiday cookie? These Chocolate Peppermint Crunch Cookies are full of peppermint, white chocolate chips, and Oreo cookie chunks. You better give the whole batch away because once you try one, you will want to eat every single other one.
*Be sure to sign up for the BruCrew subscription email to get these recipes in your inbox each day.
Have you finalized your cookie list for this holiday yet?
I sure hope not because I have one awesome cookie for you to add to that list. Haha! Yes, I do say that about everything I make, but humor me because these cookies really are fabtastic!
Last year I made these Oreo Peppermint Crunch Cookies, and they were pretty popular right away. Well, right now they are the number one searched cookie for my blog. Yay for cookie success!!!
That got me thinking…how could I take that popular cookie and make it better? Clearly with everyone looking at it, it must be perfect as it is. Then I thought about chocolate!
Chocolate is always the answer to making things better, right?
I basically made the same cookie but with a chocolate cake mix. And I changed out the chocolate chips for white chocolate chips. Oh, and I added more peppermint because I wanted to taste it over the chocolate. Ok, so it’s not really the same cookie…but it is!
I have a few tips for your cookie making day!
1. Make sure you refrigerate your cookie dough. It will be very soft when you first mix it up. Just put your bowl in the refrigerator for at least 30 minutes. If you have the patience to let it go longer, go for it.
2. Roll the dough into 36 even dough balls. Just start rolling the dough. As you get to the end of the dough, you can start resizing the balls to get 36. *Yes, you can roll less balls if you want bigger cookies. I have made 24 out of the dough before. Just add 1 minute to your baking time.*
3. I found these cookies baked best on an air bake pan. They seemed to hold their shape the best.
4. Please do not over bake these cookies. I know you are going to be questioning me when you take your pan out of the oven. TRUST ME! They should and will look under done!!!!!
5. Remove the pan from the oven and let it sit for 2 minutes before gently removing the cookies to parchment paper on your counter. Tap the tops of each cookie gently with the flat edge of a spatula. Then watch as they cool and firm.
6. Store the cookies in an sealed container. They stay soft for days if you keep them sealed. Of course I haven’t been able to test how many days for sure because my family goes bonkers for these cookies.
7. Give them all away before you eat the entire batch. Trust me. Your jeans will not like you much if you keep these Chocolate Peppermint Crunch Cookies in your kitchen.
I found these cute little berry baskets and stickers at Michaels. I may have also bought more stickers and bags and who knows what else. Let’s just not take a look in my prop closet, ok?
Adding black and white Washi tape around the basket with the label gave it a fun Santa kind of a look. I filled the basket with some filler paper, and then added half a dozen cookies in a cellophane bag.
The last little touch to the package was the snowflake and twine around the top of the bag. I may have snagged this snowflake off my tree before I took pictures this day!
Then today I might have gone back to Michaels…not for more food props of course. Wink, wink! Ok, fine I got more stickers and these cute little snap-able ornaments and some little snowflake ornaments for more cookie packages. Curse you cute packaging items! I just can’t quit you!
Have you been enjoying the fun packaging ideas that I have been adding to the food? It is definitely something I really enjoy doing, so I am debating keeping it going even after the holidays.
Sign up to receive an email in your inbox for each new recipe:
- 1 dark chocolate cake mix
- 8 Tablespoons butter, softened
- 1 egg
- 1 teaspoon peppermint extract
- 4 ounces cream cheese, softened
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch chips
- 3/4 cup white chocolate chips
- Mix together the cake mix, butter, egg, and peppermint extract until a soft dough forms.
- Add the cream cheese and mix again.
- Stir in the Oreo cookies, peppermint chips, and white chocolate chips by hand. Refrigerate the dough for 60 minutes.
- Preheat the oven to 350 degrees. Scoop and roll the dough into 24 even dough balls.
- Bake on a baking sheet for 10 minutes. Do not over bake!!!!
- Remove the pan from the oven and let it sit for 2 minutes before gently removing the cookies to parchment paper on your counter.
- Tap the tops of the cookies very gently with a flat spatula. Let cool completely.The cookies will set up as they cool.
- Store in a sealed container on the counter. Makes 24 cookies.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving:Calories: 201 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 27mg Sodium: 119mg Carbohydrates: 19g Fiber: 1g Sugar: 14g Protein: 2g
More delicious Peppermint and Chocolate recipes for the holiday:
More peppermint goodies from other blog friends:
Peppermint Ganache Pie from Crazy for Crust
Chocolate Peppermint Cupcakes from Glorious Treats
Chocolate Peppermint Cheesecake Cake from Shugary Sweets
Peppermint Stick Ice Cream from Baked by Rachel