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Peppermint Oreo Chocolate Chip Cookies Recipe

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4.3 from 12 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 24 cookies

Description

Delight in the festive flavors of Peppermint Oreo Chocolate Chip Cookies. These soft and chewy cookies combine classic semi-sweet chocolate chips with crunchy Oreo chunks and refreshing Andes peppermint pieces, delivering a perfect balance of sweetness and minty coolness. Easy to make and baked to golden perfection, they are ideal for holiday treats or any time you crave a festive cookie.

Ingredients

Wet Ingredients

  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 teaspoons Nielsen-Massey’s vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1/2 cup semi-sweet mini chocolate chips
  • 1 cup Oreo cookie chunks
  • 1 cup Andes Peppermint crunch pieces

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and develop a perfect texture.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a light texture for your cookies.
  3. Add Egg and Vanilla: Beat in the egg and Nielsen-Massey’s vanilla extract until fully combined, adding moisture and flavor to the dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. This prevents overmixing which can make cookies tough.
  6. Fold in Add-ins: Gently fold in the semi-sweet mini chocolate chips, Oreo cookie chunks, and Andes peppermint crunch pieces, ensuring even distribution throughout the dough.
  7. Shape and Bake: Scoop dough onto a parchment-lined baking sheet, spacing evenly. Bake for 8-10 minutes, or until edges are barely golden. This results in soft centers with slightly crisp edges.
  8. Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy the festive flavors!

Notes

  • For chunkier cookies, roughly chop the Oreo cookies and Andes peppermint pieces instead of finely crushing them.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Substitute semi-sweet chocolate chips with dark or white chocolate chips if preferred.
  • Make sure butter is softened, not melted, for the best texture.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/peppermint-oreo-chocolate-chip-cookies-recipe/