These easy Oreo Peppermint Crunch Cookies get a holiday twist from chocolate cookies and peppermint chips. They will disappear as fast as you make them.
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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.
Lucky for you, my youngest and I just baked cookies two days ago, and I couldn’t wait to share these any longer anyway. Thank goodness I have a good reason to share these now. I love food related holidays!
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 little monsters work on homework.
My 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 we made these. Chip off the ‘ole block that one!!!
Last year I made these Chocolate Mint Cookies, and I have seriously been dreaming about them all year long. They seriously taste like a deep fried mint Oreo! So amazing!!! Why I waited this long to make them again is beyond me!
It’s probably because I have a list a mile long, and I don’t like to make things twice. I’m sure there is some sort of medical condition for that kind of craziness!
These Oreo peppermint crunch cookies are seriously one of the easiest holiday treats to make.
They start with a cake mix, a stick of butter, and an egg. Then to give it just a bit more fun and amazing taste, we are adding some peppermint extract, Oreo cookies, and peppermint crunch pieces.
Yes, I am using the peppermint crunch chips
Look how soft and puffy these Oreo peppermint crunch cookies are!!!
They come out of the oven slightly puffed, but you can fix that by tapping them gently with a cookie spatula
This whole batch of cookies disappeared from my 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!
Now I don’t know about you, but I am totally headed to my kitchen again tonight to make more cookies. No, not these…although I’m sure my family would love more of them. I have another crazy cookie idea to work on, and what better day than National Cookie Day to experiment on cookies.
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Oreo Peppermint Crunch Cookies
Ingredients
- 1 box white cake mix
- 8 Tablespoons butter, softened
- 1 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
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Combine the cake mix, butter, egg, extracts, and cream cheese. Beat until a soft dough forms.
- Stir in the cookie chunks, peppermint crunch pieces and chocolate chips gently. Refrigerate the dough for 30-60 minutes.
- Scoop or roll the dough into 24 balls. Bake on a cookie sheet for 10 minutes. Do not over bake. The cookies will be very soft and look undone.
- Let the cookies sit on the hot cookie sheet for 2-3 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
- Very gently tap the tops of the cookies with the bottom of a flat spatula to even out the tops. Let them sit until completely cool. Store in a sealed container.
Recommended Products
-
Andes, Peppermint Crunch Baking Chips, 10oz Bag (Pack of 3) -
Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2" -
Calphalon Nonstick Bakeware, Baking Sheet, 12-inch by 17-inch
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
More holiday cookies to add to your Christmas baking list:
- Best Sugar Cookies from In Katrina’s Kitchen
- Holiday Pinwheel Cookies from That Skinny Chick Can Bake
- Christmas Cookie Cake from Shugary Sweets
Love this cookie? You need to try the Chocolate Peppermint Crunch Cookie version. It will rock your socks off!
*This post contains affiliate links. Inside BruCrew Life receives a very small percentage of sales made through these links. Thank you for supporting us and letting us share products we use and love.
Wyanita says
Is there any substitution for the cake mix?
Jocelyn says
No, there is no substitution for the cake mix. A cake mix is the base of this particular recipe. You might like these cookie better because they are from scratch. https://insidebrucrewlife.com/2015/12/white-chocolate-peppermint-cookies/
jamie lee says
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!
Jocelyn says
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.
pam says
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!!
Jocelyn says
Yes, you can bake them as a 3 dozen or 2 dozen batch. I usually bake the smaller cookies a little less.
Megan says
How do we go about the cookie pieces? Are we just buying oreos and crunching them up ourselves?
Jocelyn says
Yes, use whatever chocolate cream cookie you like best and chop it up into bite sized pieces. I hope you like the cookies!
Alyssa says
I put some Oreos in a Ziploc bag and rolled over them with a rolling pin. Worked great!
Ashley says
These look really YUMMY!!! And I like all the ingredients!
Rose says
My cookies seem way to soft. Is there anything I can do.
Jocelyn says
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.
Alyssa says
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!
stephanie says
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!
Jocelyn says
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!
Traci Graff says
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!
Jocelyn says
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.
LM says
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.
Jocelyn says
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!
meredith says
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 🙂
Jocelyn says
Yay! I am so glad you loved the cookies and that you found my site! This year I have had trouble finding the Andes peppermint bits too, but great job using the Hershey’s in place of it!!!
Franki says
Any chance you can use crushed up candy canes instead of the Andes peppermint bits?
Jocelyn says
I have never tried it with the crushed candy canes, but I have had others try it and say it worked fine.
Kelly says
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
Jocelyn says
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!
Kelly says
I have another idea….I bought Hershey’s Candy Cane Kisses! I plan to chop them up.
Melanie Buck says
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!
Denise Simonsen says
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?
Jocelyn says
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.
Grandall says
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.
Jocelyn says
I just chopped up a few Oreo cookies and used those in my cookie dough. I hope that helps and that you enjoy the cookies!
grandall says
Thanks, hosting Thanksgiving and these look really good, will try over the holidays.
Kirat says
Salted or unsalted butter?
Jocelyn says
You can use either one. I usually just buy unsalted so that I can control the amount of salt in recipes myself.
Jill Roberts @ WellnessGeeky says
I finally got to make this oreo peppermint crunch cookies this past weekend and it was such a hit!! It is very decadent, and the people in my office are happy today! Thx for sharing!
Erin says
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 🙂