Inside BruCrew Life

bake. eat. repeat.

Oreo Peppermint Crunch Cookies

By - 240 Comments

Jump to Recipe

These easy Oreo Peppermint Crunch Cookies are loaded with cookies chunks and peppermint chips, and they taste amazing. Make a batch and watch them disappear off your tray of holiday cookies faster than you can blink.

A white doily with three oreo peppermint crunch cookies stacked on it with a bite out of the top cookie

Happy National Cookie Day! What?  You didn’t realize it was a national holiday either?!?!  

I had no idea that cookies ruled the world on December 4th, until I was surfing along Facebook and Instagram this morning.  A holiday devoted to a sugary treat is one that I am all about. Even if I did just realize it was today.

And I just happened to bake cookies a few days ago, so it was the perfect time to share these amazing new cookie and cream cookies.  I just love food related holidays!

Two Oreo peppermint crunch cookies on a white doily with a bowl of peppermint chips behind them

Of course, I don’t really ever wait for holidays to start working on new recipes.  Most nights you will find me in the kitchen while our kids work on homework.

Our youngest doesn’t usually have much homework, so he always wanders into the kitchen to see what candy he can steal from me.  I caught him a few times sneaking cookie dough and peppermint chips while I was making these.  Chip off the ‘ole block that one!!!

A few years ago I made these Chocolate Mint Cookies, and I have been dreaming about them recently.  They seriously taste like a deep fried mint Oreo, and they are heavenly!! I wanted to make a peppermint version of that same cookie though.

Overhead picture of a batch of Oreo peppermint crunch cookies on a baking sheet

These peppermint cookies and cream cookies are seriously one of the best holiday treats you will make this year! And they are easy because they start with a cake mix. I have a serious love affair with easy cake mix cookies!

There are so many different things you can do with cake mix. But my favorite thing besides cake is to make cookies. Cake mix cookies are a fun and easy way to make a batch of cookies.

There are so many varieties and flavor combos that you can do with a box mix and some extra candies and cookies. Some of our favorites are these Peanut Butter and Jelly Cookies, these Cinnamon Caramel Cookies, and these Chocolate Chip Cherry Cookies.

Three Oreo peppermint crunch cookies stacked on top of each other with more cookies behind it

But for this holiday cookie, I decided to jazz up these Chocolate Chip Cookies and Cream Cookies with some peppermint extract and peppermint crunch chips.  I have been using those peppermint bits for years, and I’m still obsessed with them.

How to make Oreo Peppermint Crunch Cookies:

  1. Mix together the dry cake mix, softened butter, egg, extract, and cream cheese until a soft dough forms. FYI: These cookies seem to work best with a Pillsbury or Aldi cake mix.
  2. Stir in the Oreo cookie chunks, chocolate chips, and peppermint crunch bits gently. 
  3. Refrigerate the dough for at least 60 minutes.  The longer you refrigerate, the better. The dough should be able to be scooped and rolled without it sticking to your hands.
  4. Use a cookie scoop to divide the dough into 24 scoops. Roll each one into a ball. Place 12 on a cookie sheet, & the other 12 in the fridge.
  5. Bake for 10 minutes. Whatever you do, do NOT over bake them! Trust me on this.  Yes, the cookies will be very soft and you will think I’m crazy.  But cake cookies do set up after cooling. 
  6. The cookies may come out of the oven slightly puffy.  If you want, you can tap the tops with a flat spatula after 2-3 minutes.  It’s not necessary, but I like to do that.

This whole batch of peppermint cookies disappeared from our kitchen in under 24 hours.  Even my husband (who says he doesn’t like sweets) couldn’t stop eating them.  That tells me these were a cookie success, and that you need to make them right away.

If you love these Oreo Peppermint Crunch Cookies, you have to try these Chocolate Peppermint Crunch Cookies.  The same delicious holiday cookie but in chocolate form!

CLICK HERE TO PIN THIS RECIPE FOR LATER!

Three Oreo peppermint crunch cookies on a white doily with a tray of cookies behind them

What can I use instead of the peppermint crunch pieces?

The Andes Peppermint chips tend to sell out very quickly each year. You can usually find them on Amazon year round though.  Ghirardelli also has a peppermint bars that you can chop up and use.  

Can you freeze cake mix cookies?

You can freeze the scoops of dough, so you can enjoy hot fresh cookies later.  Remove the frozen dough balls and let thaw for about 15 minutes before baking. The dough will last up to 3 months in the freezer.

Or you can freeze the baked cookies after they have cooled for a few hours.  Make sure to place parchment or wax paper between the cookies to keep them from sticking together. Remove and let thaw to room temperature before serving.

More Christmas cookie recipes:

A batch of Oreo peppermint crunch cookies on a baking sheet

Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.

Email Subscription | Facebook | Pinterest | Twitter | Instagram | Bloglovin

I also have a Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.

Oreo Peppermint Crunch Cookies

Oreo Peppermint Crunch Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These easy Oreo Peppermint Crunch Cookies are loaded with peppermint bits and cookie chunks. They will disappear as fast as you make them.

Ingredients

  • 1 box white cake mix (see note below)
  • 8 Tablespoons unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup Oreo cookie chunks
  • 1 cup Andes Peppermint Crunch pieces + extra
  • 1/2 cup dark chocolate chips + extra

Instructions

  1. Combine the cake mix, butter, egg, extracts, and cream cheese. Mix until a soft dough forms.
  2. Stir in the cookie chunks, peppermint crunch pieces and chocolate chips gently. Refrigerate the dough for at least 60 minutes. The longer, the better. The dough should not stick to your hands when you roll it.
  3. Preheat oven to 350 degrees.
  4. Scoop or roll the dough into 24 balls. Bake on a cookie sheet for 10-11 minutes. Do not over bake. The cookies will be very soft and look undone when you take them out.
  5. Let the cookies sit on the hot cookie sheet for 2-3 minutes, then gently remove them gently with a thin metal spatula to a piece of parchment paper on the counter.
  6. If the cookies are extra puffy, tap the tops with the bottom of the flat spatula. Press extra chocolate chips or peppermint pieces into the tops of the hot cookies. Let them sit until completely cool. Store in a sealed container.

Notes

  • These cookies seem to work best if a Pillsbury or Aldi cake mix is used.
  • Make sure the butter and cream cheese are not overly soft. If they are, your cookie dough may need to be refrigerated longer.
  • Cake mix cookies do take longer to set up. These are best after cooling on the counter for a few hours.
  • Can't find the Andes Peppermint Crunch pieces, use any type of chocolate peppermint candy bar and cut into small pieces.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 73mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Christmas Recipes
Two pictures of Oreo Peppermint Crunch Cookies collaged together with a black text box

*The post for Oreo Peppermint Crunch Cookies was first published on December 4, 2013. The post and photos were updated, and it was republished on December 4, 2019.

Related Posts:

        • Candy canes tend to melt down when they are baked. The andes chips are more of a white chocolate with peppermint bits in them. I have had trouble finding them this year too. I did see the Andes peppermint mints at Target. You could chop those up and use them. Or Hershey’s & Ghirardelli have peppermint bark and bells that you could chop up instead. I hope that helps and you enjoy the cookies. We just made a batch of these last night 🙂

          Reply

      • I wish bakers would say 1. How many regular Oreos 1 cup is? Or double stuff?
        2. Should the Oreos be frozen so they break easily?
        3. Should the morsels be mini or regular?
        4. The butter. Should it be unsalted should it be salted sweet butter, what?

        Reply

        • I usually do write a recipe to reflect what I use and special tips that help when making them. 1. It takes 8-10 Oreos to make 1 cup chopped, but since you have to buy a whole package of Oreos anyway, I just don’t specify that. 2. I use a knife to chop the cookies, so no cookies do not need to be frozen. 3. The recipe says chocolate chips, so that would indicate regular. Whenever I use minis I write that out. 4. Butter can be whichever you prefer to be honest. I do usually use unsalted butter, so in my newer recipes I have started to add that little fact. This is an older recipe that just hasn’t been fixed yet. Hopefully, that helps and you enjoy making the cookies!

          Reply

    • OMG! Fantastic recipe!! They have become the new family staple at the holidays. My sister in law even requests them from time to time throughout the the year. A little time consuming but TOTALLY worth it!!
      Be warned sometimes it is difficult to find the Andes Peppermint pieces so if you find them, just buy a bunch of bags; they freeze well.

      Reply

      • Yay! I am so glad your family loves these cookies. They are a favorite in our house too. This year I have been having trouble finding the peppermint chips too, but I just found a store that actually had them on the shelf so I bought 4 bags. Your comment has me wanting to go back and buy every bag on the shelf now. LOL!

        Reply

        • I’m afraid Andes isn’t making these peppermint chips anymore! I can’t find them and they are $10+ a bag on Amazon! Ay suggestions on a substitute? I love these cookies, I probably made 8-10 batches last year! ?

          Reply

          • I am having a hard time finding them in my area too. Last year every store had them, and this year I have only found them at one local grocery store. LOL I bought about 8 bags. I also saw Andes peppermint crunch thins at Target. You could chop those up to look like the baking bits. Hershey’s has peppermint bark bells and Ghirardelli has a peppermint baking bar that I have seen at Target. Both of those would taste good chopped up in these cookies. They will have a slightly different taste because those are more white chocolate, chocolate, and peppermint, but at least it would help. I hope you are able to find the Andes thins, as those would be the closest option!

  • This post just made me so happy! I love your peppermint treats!! And I am all about taking short cuts with baking during the holidays!! There is time to bake from scratch all the rest of the year. But the holidays are just so BUSY!! #Keepitsimple!!! (and delicious!!) 🙂

    Reply

  • These cookies look amazing Jocelyn! So soft, pretty and festive! I am on a peppermint and chocolate kick and adore anything with the Andes Peppermint Crunch chips too 🙂 Happy Cookie Day, these cookies are just perfect for this occasion! Pinned 🙂

    Reply

  • Well, good thing I ate two cookies yesterday–I must have subconsciously known it was national cookie day 😉 I have a mini (aka major) obsession with Andes mint pieces too, and Christmas makes me crave all things cookie and all things minty. These are on my baking list!

    Reply

  • I am in the process of making these. I am not seeing what temperature to bake them at…? It’s probably obvious but I don’t want to mess up these yummies!!

    Reply

  • I have to find some of those Andes Peppermint Crunch pieces! They look so pretty in the cookies while adding crunch and peppermint zing! I tend to stock up on seasonal chips so that I don’t go into withdrawal. 🙂

    Reply

  • This is the second time I’ve randomly clicked on one of your links! I guess that means I should start following your blog! I wouldn’t have thought to add oreos to a peppermint cookie-just goes to show what I know! Those look amazing!

    Reply

  • I just made these to “test” for my upcoming cookie exchange. I had another cookie in mind for the exchange and was just trying these to be sure… and I’ve definitely changed my mind and will make these instead! I loved how easy they were to make and also how delicious they are! I am not normally a big mint fan…. but these are amazing! Thanks for sharing the recipe!

    Reply

  • Ok, I am so with you on the Andes obsession. Although, after looking at your “related recipes” I think you might have a whole new level of obsession. But I’m ok with that because they all look amazing! 🙂 Plus… peppermint and chocolate… is there really anything better? Pinning to my Christmas Treats board, thanks Jocelyn!

    Reply

  • I can’t seem to find the Andes at any one of my SD grocery stores (shocker!)…how do you feel about a substitute of chopped mint m&m’s?

    Reply

    • Oh, I am so sad to hear there are no Andes mints in your area. You are missing out!!! Did you check Walmart or Target? I think the chopped mint or peppermint M&M’s would work just as well though. Keep me posted on how they turn out!

      Reply

  • I am a huge fan of all things peppermint too!
    These look amazing and I am adding them to my Christmas baking list! One question. Is it possible to omit the Oreo pieces?

    Reply

  • Ohh I saw these and had to try them. In fact I made a special trip to the store just to get the ingredients. I made just as described minus the peppermint extract (I couldn’t find any in the store and had just ran out last week). My my these are good. And simple enough to get help from my flock of chicks. My centers didn’t seem to cook through. Do you think flattening them before baking would help with that? Like a sugar cookie?

    Reply

  • This may be a stupid question to most… but where did you find the Andes Peppermint Crunch????? I can not find it 🙁 and REALLY want to try these cookies!!!! They sound AMAZING!!!!

    Reply

  • My life has been so crazy the past couple of weeks and I have my first cookie exchange tomorrow. I was thinking of turning a gingerbread man cookie cutter into a reindeer sugar cookie but even the idea of mixing more than one color of frosting just tired me out. I’m so glad I found this recipe and I’m sure they’ll be a hit. However, I had to go to two stores before finding the Andes and then when I did there were only two bags left so I bought them both and plan to make a double batch so my husband can take some to work.

    Reply

  • I made these tonight and the were delicious! Mine turned out “darker” than yours due to the oreo dust in my mix. What is the best way to break up oreos?

    Reply

  • I’ve been looking for the peppermint Andes chips and haven’t been able to find them :(. My local Publix and Walmart only had the creme de menthe Andes chips. If I ever do find them I’ll be stocking up because these cookies look amazing!

    Reply

  • Can you tell me what brand of mix you use? Different brands have different ounces and I don’t want to mess them up. My husband was looking over my shoulder and said “Those.Make those” 🙂

    Reply

  • So happy I found this recipe on your blog! I was pressed for time so made these into bars instead of cookies and used the Peppermint Oreos and left out the candy candy pieces – delicious! Once things settle down and I can breathe without feeling any time crunch, I will definitley be making these the right way – cookies! Yum!

    Reply

  • I made these cookies today and not sure what happened but they were flat but despite the flatness they are still delicious.I want to make them agin to try getting them fatter like in the picture.

    Reply

    • Did you refrigerate the dough for at least 30 minutes? Also, I bake cookies on a Silpat…that keeps cookies from spreading more. You can also make the balls taller instead of round. I hope some of those tips help.

      Reply

  • Hello,

    Is there a substitute I could use for the Ande’s peppermint chips? Do you think crushed up candy cane pieces would work instead? Thank you!

    Reply

  • These would not last long in my house at all! I’m definitely a fan of cookies from cake mixes – they are so yummy especially with peppermint pieces and Oreos added in!

    Reply

  • Hello!
    I have been meaning to comment on these cookies for WEEKS..so here goes! I was a little behind this year with my baking (ehh hmm..like I finished New Year’s Day! Hey…New Year’s goodies are great too :)..but I wanted to tell you that I made these cookies with my daughter. I asked her to pick a cookie from my Pinterest boards and she immediately said we HAD to make these cookies…they were amazing! Definitely a new addition to our Christmas goodie list. And I must say that they freeze exceptionally well. Now..if I could just stay out of the freezer !! ( I just got done reading your post from today..I can totally relate!)..Thanks for the great recipe..it was a great recipe for my daughter and I to make together 🙂

    Reply

  • I made at least six batches of these for the holidays. They were a huge hit and I sent everyone who asked for the recipe to your site. =)

    I think the cake mix idea is brilliant and I’m getting ready to make your Red Velvet and Chocolate Cherry Chunk cookies for an upcoming event. I noticed you don’t recommend to tap them with a spatula to even out the tops. Is there a reason for the difference?

    Reply

    • Woo hoo! I am so glad to hear that they were such a hit! And thank you so much for sharing my blog with everyone! Yes, you want to tap these ones too…I must have forgotten that in the directions. I better go fix that 🙂

      Reply

  • I made these cookies and wrote about them here. Chalk this one up to not following the recipe. I used a different cookie as an add it. I should have stuck with the oreos! Also, I don’t recommend using red velvet cake mix unless you want a bunch of red toothed friends! Thank you so much for sharing the recipe, even if I was a goon and didn’t follow it like I should have! 😉

    Reply

  • I really want to eat these but I really don’t like cream cheese. I know a lot of recipes you can’t taste the cream cheese. Can you taste it in the cookies?

    Reply

    • Hi, Heather. I can’t taste cream cheese in these at all. It just makes the cookies so soft and puffy! You really will only taste the chocolate and peppermint. I hope you give them a try…they are one of my favorites!

      Reply

  • Just came across this on pinterest and it looks amazing! Are the Andes Peppermint Crunch pieces like crushed candy canes? I’d kind of love the crunch of the peppermint candy canes!

    Reply

  • Jocelyn, I ended up buying yellow cake mix on accident. I see that there is the white and chocoalte mix with these cookies, but will the yellow throw off the taste? email me asap please!
    Thank you,
    Charlotte

    Reply

    • Hi, Charlotte. The flavor will change slightly with the yellow cake. I would just use 1 teaspoon of peppermint extract and do not add vanilla. Other than that I think it will be just fine 🙂

      Reply

  • Hello,
    I hope you get this!! I cannot find the Andes Peppermint crunch anywhere!!!!!!!!!!

    Would you suggest crushing up candy canes instead? Or would that change the recipe? I have never had the Andes Peppermind Crunch, so i am not sure what the big hype is all about (but i am SO WILLING to find out!)

    Thanks!! 🙂

    Reply

    • Oh, girl! Those Peppermint Crunch as so worth the hype! I found mine at Walmart in the holiday baking aisle. They are white chocolate chocolate with peppermint crunch pieces in them. If you can’t find the Andes, you could do white chocolate chips and crushed peppermint candy canes. I just think the candy canes will melt into the cookie more than a chip would. Did you try on Amazon?

      Reply

      • yum! they sound so amazing! I will check out walmart, and yes, I did look at amazon… however I can only buy it in a pack of 6 (which might be worth it!?) Oh, and these cookies are for this Saturday =P

        Nothing like a little last minute cookie planning!

        Thanks for getting back to me so quickly! I cant wait to make these cookies!

        Have a happy day!

        Reply

  • […] mean can you tell what my favorite thing to bake with is right now?  Just take a look at these Oreo Peppermint Crunch Cookies, these Peppermint Chip Brownies, and these Peppermint Mocha Cookie Dough Truffle Bars, and tell me […]

    Reply

  • My friend brought these into work today for a cookie contest and they were AH-MAZ-ING!!!!!!!!! I can’t wait to make them myself. They missed 1st place by ONE stinkin’ vote! Thanks for the recipe, great pics- love your site!

    Reply

  • Just finished my first batch! Reading some of the followup comments you made helped me understand the recipe better. I used parchment paper instead of Silpat, and decided not to flatten them (last step) because the spatula transferred the melted chocolate to other cookies and made them look a little too sloppy. (I guess I could have wiped after each cookie, but too busy.) Awesome taste, and easy once I understood how to “break the Oreos”. Thanks so much for sharing this.

    Reply

  • I just finished baking these. They are so delish! However in my small town I couldn’t find the Andes so I substituted the crushed peppermints they sell by the chocolate chips. I just wanted to let everyone know that they melted into the cookie and made them flat. Next time I will use peppermint Oreos if I still can’t find the Andes. They don’t look as pretty as yours but the taste is still there.

    Reply

    • Good to know about the crushed peppermint! I am so glad to hear that they still taste great though. Another suggestion is to use any peppermint bark candy. The Andes Peppermint Crunch chips are white chocolate with candy cane pieces in it…so any other chocolate candy or bar like that would work!

      Reply

  • Hi! I waited too long and the Andies Peppermint crunch are sold out everywhere. I was wondering about crushing up the hershey’s candy cane flavored kisses or the Dove peppermint bark candies? Do you think that would work? thanks!

    Reply

    • Hi, Sharon. Oh, no to the peppermint crunch chips being sold out. Our Walmart still has quite a few…but yes, any kind of peppermint white chocolate candy would work. Just chop it up and stir it in 🙂

      Reply

  • First, I LOVE your site – thank you for sharing all this delicious-ness! I have a question about the size of the dough you roll: do you think each ball is approx. the size of 1 Tbl? Or a bit bigger or smaller? Thanks!!
    Michelle

    Reply

    • Awe thank you so much for the sweet comment Michelle. You totally gave me a smile tonight 🙂 I rolled the dough into 36 even balls. I’m not quite sure how much dough is in each one, but probably about a Tablespoon. Once I roll them, I kind of go back and even them out. I hope you enjoy the cookies!!!

      Reply

  • I am wondering – if I sub in candy cane (peppermint) Oreos (it’s all I have), should I exclude the Peppermint extract? What do you think?

    (Apologies if a similar question has already been asked. I didn’t read all other comments.)

    Reply

  • Hi! I love this cookie recipe! I wanted to make more but was hoping I could freeze the dough. Would you recommend that or do you think the oreos will get all wonky tasting? Thanks!

    Reply

    • I’m so glad to hear you love the cookie recipe. I’m not sure about freezing the dough because I would think the cookies would get soft and mushy after thawing the dough out. You could always bake the cookies and freeze them in single layers between paper towels. They should be fine after thawing out.

      Reply

  • This is my second comment. Just made these delicious cookies right out of the oven! Make sure you don’t roll the balls too small. They turn out better a little bigger. Oh well I have to go buy treat bags to put them in!!

    Reply

    • How long did you bake them? They will seem very soft and under done when they first come out. After they cool completely, they set up some. They are a soft cookie though.

      Reply

  • These cookies turned out amazing!!! It really does make a difference to refrigerate the dough. The first round in the oven was only refrigerated for 30min prior to cooking and they came out flat. The second round had been refrigerated overnight and they were perfectly plump and gooey when they came out (be sure to let them set for 2 min on the sheet). Everyone at the party loved them and my friend even ordered 3 dozen of them from me for his Xmas eve party!

    Reply

  • this is my favorite recipe OF. ALL. TIME. i made them two Christmases ago and theyve become a tradition- people even ask me about them now! i brought some to my hairdresser and she had another client asking the recipe! ive even used the recipe as a base and made other flavors with different cake mixes, etc. life changing! thank you so much!

    Reply

    • You just made my day with your sweet comment! I am so glad to hear how much you and everyone else are enjoying this recipe! And I love that you are getting creative and doing other recipes out of it!

      Reply

  • Hi! I’d like to make these for my cookie exchange party- but I live at 10000′ feet elevation! any suggestions for high altitude adjustments for this recipe? thank you!

    Reply

    • Hi, Traci. I have never baked at that altitude before, so I’m not quite sure on this. I googled it, and it looks like cookies do not need much adjustments. One website said to increase the temp and decrease the baking time slightly. I would make the batter and test one or two on your baking sheet. This way you can get the right baking time without ruining the whole batch.

      Reply

  • I have never gotten so many compliments on something that I have made in my life! Such a great recipe!

    Unfortunately, the Andes peppermint baking chips were recently discontinued 🙁 I am going to try to cut up Ghiradelli peppermint bark as a substitute.

    Reply

    • Yay for compliments on your baking! Glad you loved the cookie! No wonder I have been having a hard time finding the peppermint chips. That makes me so sad they discontinued them because they were amazing. They do still have the Andes peppermint chip thins at Target that you could chop up too!

      Reply

  • Oh my goodness! I was looking for a new cookie recipe to “freshen up” my Christmas cookie line up. I found your site through Sally’s Baking Addiction which I use religiously when I need to bake something.
    These cookies are absolutely amazing!!!!!!!!!!
    I could not find the baking chips anywhere so I wound up using Hershey candy cane chocolate chopped up. My family does not want me to give these away! I’m so glad I found your site 🙂

    Reply

  • Hello. I can’t wait to try this recipe this year. Although, I thought the Peppermint “Crunch” pieces were crushed candy cane….so that’s what I bought. Now, I realize that’s not right. Going to give it a try & see what happens

    Reply

    • The candy cane pieces will work, but it will be slightly different than the original cookies. The candies called for in the recipe are white chocolate peppermint chocolate with candy crunch pieces in it. I am having trouble finding those this year though. You can use any candy bar that has peppermint bits in it! I hope you enjoy the cookies!

      Reply

  • This has been my go to cookie recipe for the last two years. I was recently diagnosed with celiac disease and thought my world was over. I did however experiment this weekend and made these with a gluten free cake mix and gluten free cookies and it turned out amazing. I did however have to add a little milk to the cake mix and butter in order to make a dough. These baked beautiful!

    Reply

  • Hi I baked these on a cookie sheet with parchment paper on the cookie sheet because I didn’t have a splat mat and they still seemed a little under baked. Then I tried baking for ten minutes on a bare cookie sheet and they still seemed under baked. They taste great but even after cooling they seem doughy in the middle. Can you freeze these cookies?

    Reply

    • All ovens do bake slightly different. Your oven may bake a little cooler than mine. You many need to bake them for an extra minute to get a texture you like better. Mine do look under baked when I take them out of the oven, but they do set up as they cool. I think these would freeze fine. Just lay them on a sheet of parchment on a tray and freeze them for an hour or two, then put them in a freezer bag. I hope that helps.

      Reply

  • These cookies look amazing!!! Did you buy the Oreo pieces or chop them up yourself? I thought I had seen the pieces in the past but didn’t find them. Thanks for sharing.

    Reply

  • These cookies are so good! I come back to this site year after year to get the recipe…should probably print and save it in my recipe box 🙂

    Reply

  • These are my husband’s favorite cookies. I have been making them for about 5 years now. How do you keep the shape of the cookie so fluffy after baking? Mine are flat 🙁

    Reply

    • I am so glad to hear that you and your husband love these cookies. They are a favorite in our house too. How long do you refrigerate the dough before baking? If you refrigerate it longer, it should be puffier. I hope that helps!

      Reply

      • It was about an hour, maybe longer. Could I have over mixed them? I put them in a kitchen aid mixer. Any suggestions on mixing time?

        Reply

  • I just finished these lovelies, and wanted to leave a couple baking tips that I found in the process! These are probably very obvious to the seasoned baker, but as someone who only bakes every once in a while, I made a couple mistakes that left my early batches not as good as my later ones.

    1) where the recipe says to roll them into a ball, they mean it! I had assumed that it meant to roll them into a ball, before pressing them down into a thick, but “perfect” circle, as in the size of the cookie in the photo. This is not the case. Truly leave them as a ball, and they will flatten out on their own. My pre-flattened ones wound up as thin pancakes.
    2) At least with my oven, I would say avoid using a silicone baking mat. The bottoms simply would NOT brown or lightly crisp at all – they just stayed gooey and oily, rather than lightly golden on the base, despite adding baking time, etc. Once I put the second batch straight onto the metal baking sheet (with a spritz of non-stick spray), they took exactly 10-minutes as specified and were beautiful on the bottom.

    Happy baking everyone!! Yum!!

    Reply

    • I have found them at Target for the past few Christmas’. You could also use the Ghirardelli white chocolate peppermint chunks if you still can’t find the Andes chips. Fingers crossed you find the Andes though because they really are amazing 🙂 (The other ones are good too, but I prefer the Andes.)

      Reply

  • Hi! I’m looking for a cookie recipe that uses the peppermint chips(they’re back!) and chocolate chunks. I don’t have any Oreos and live in the middle of nowhere. Do you think it would work if I substituted the Oreos with dark chocolate chunks?

    Reply

  • Why did mine come out much flatter and when I went to gently remove them after the 3 min they just mushed and were destroyed. I basically reshaped them so if you close your eyes they taste good but they look like crap. Haha. I’m one who loves a presentation and takes pride in my dishes and I don’t know if I can put these out.

    Long story short do you happen to know why mine are flatter? I followed the directions, except used low fat cream cheese, and had to put 2 tbs of salted butter because I only had 6 tbs unsalted.

    Reply

    • I mean I used 6 tbs of unsalted butter WITH 2 tbs of salted. I don’t think that should matter but just thought I would include that info.

      Reply

    • Awe I’m sorry you had some issues with these cookies. They are one of our favorites! The kind of butter shouldn’t matter at all. I’m not sure about the cream cheese…I always use regular cream cheese. How long did you refrigerate the dough before baking? I know the colder the dough is, the less it will flatten out. You can do 30-60 minutes, but even longer is better. Also, keep the dough in the fridge while one batch is baking. I’ve baked them countless times, and they are always puffy. As for getting them off the pan neatly, I always use a metal spatula to get the cookies off the pan because they slide under the cookies better. I hope that helps some

      Reply

  • OMG! Excellent cookie.
    I’m heading to a “Holiday Cookie Swap” tomorrow night and these will be a big hit!
    I was looking for something a little different and not too hard or time consuming because of how many cookies I have to make. PERFECT!!
    Thanks for a terrific recipe,

    Reply

  • These were sooo amazing and easy to make. Very festive for the holiday season. I had a tough time finding the peppermint Andes so I used ghiradelli peppermint bark and they did not disappoint. I found the Andes later and have them in my freezer for next year. Thanks for the recipe❤️❤️

    Reply

  • These cookies look so amazing! I just bought the ingredients I needed, but couldn’t find peppermint crunch… Could I just crush up regular candy canes, or would they be too hard?

    Reply

    • You could…but candy canes tend to bake up chewy in cookies. I think the only place to buy the peppermint crunch is amazon right now. It is a seasonal item so stores don’t carry year round.

      Reply

    • These candies disappear so quickly every year!!! I found the Andes Peppermint Crunch Thins at Target. You can unwrap and chop up 1 packages of those to get 1 cup of pieces. Ghirardelli also has bags of peppermint chunks that you can chop up and use if you can’t find the crunch thins. I hope you enjoy the cookies!

      Reply

  • Hi! These cookies are incredible!! Made a couple changes and wanted to comment since it’s been some time! I doubled the batch to make more cookies, probably got around 60 or so? I followed the dough ingredients but I didn’t double the peppermint extract; it was perfect! Not too strong when you bite into the cookie.
    Since I doubled the batch I used 15 oreos cut up, about a cup or so of mini chocolate chips (used what I had in the house) and I cut up 12 pieces of Ghiradelli peppermint bark (the individually wrapped ones).
    Thanks for a great recipe!!

    Reply

  • Hi, I made these cookies today and I wanted to know why not bake the cookies for more than 10 minutes in the oven? I let the cookie dough sit in the fridge for a little over an hour and let the cookies cool for about 5 minutes after baking them at 350 deg for 10 minutes. After letting the cookies cool down, I felt as if the cookies were still too soft and undercooked so I put them back in the oven for another 5 minutes. They came out a little better but I still felt like they just weren’t right. Trying to make these for Christmas goodies and want them perfect!

    Reply

    • Cake mix cookie are definitely different than regular cookies which is why they seem so soft when you take them out of the oven. I never bake cake mix cookies more than 10 minutes because they will set up when they are completely cool. They will still be soft when you move them off the cookie sheet, but once they are cool they are fine. I hope that helps and you enjoy the cookies.

      Reply

  • Made these today. Didn’t turn out quite as fluffy as yours, but still very tasty! Do they freeze well, or what should I do if I’m not giving them away for 3-4 days?

    Reply

    • They usually stay soft and delicious for 3-4 days if kept in a tightly sealed container. If you freeze them in single layers and keep in a tightly sealed container or bag they should keep for up to a month. I hope everyone else enjoys them too!

      Reply

  • I made these last night. Very yummy and different!! How long are they good for if kept in Tupperware? Or if frozen, how long do they keep once thawed? Just wanted to share some with some family and trying to figure out the best way to do that!

    Reply

    • I’m glad you like them. They usually stay soft and delicious for 3-4 days if kept in a tightly sealed container. You can also freeze them in single layers and keep in a tightly sealed container or bag for up to a month. I hope your family enjoys them too!

      Reply

  • Hi, I’d love to make this recipe and I’m new to cooking. How many eggs do I need, how much cream cheese, butter,pillsbury cake mix and chocolate chips? Thank you! It sounds delicious and I can’t wait to try!

    Reply

    • At the bottom of the post is a printable recipe card with all the ingredients and amounts and how to make the cookies. I hope that helps and you enjoy the cookies!

      Reply
    • >