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Oreo Peppermint Crunch Cookies

Delightfully chewy cookies combining the classic richness of Oreos with the refreshing zing of peppermint and a satisfying crunch, perfect for the holidays.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Make sure butter is at room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Mix-ins
  • 1 cup crushed Oreo cookies About 10-12 cookies.
  • ½ teaspoon peppermint extract Adjust to taste.
  • 1 cup chocolate chips Use milk chocolate or semi-sweet.
  • optional crushed candy canes For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and fluffy.
  3. Mix in the eggs one at a time, then add the vanilla extract, blending everything until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
  5. Gently fold in the crushed Oreo cookies, chocolate chips, and peppermint extract into the cookie dough until evenly distributed.
  6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
Baking
  1. Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden brown.
  2. Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  3. Optional: sprinkle with crushed candy canes for an extra festive touch.

Notes

Store in an airtight container at room temperature for up to one week. These cookies freeze beautifully; place them in a freezer-safe container layered with parchment paper and freeze for up to three months.