Peppermint Oreo Cookies Recipe

Peppermint Oreo Cookies Recipe

Make the Peppermint Oreo Cookies Recipe for chewy, mint-chocolate cookies with Oreo chunks and Andes pieces.

Prep Time60 minutes
Cook Time11 minutes
Total Time71 minutes
Yield24

Ingredients

Instructions

Step 1: Combine the Base Ingredients

Add the dry white cake mix, softened butter, a single large egg, peppermint and vanilla extracts, and softened cream cheese into a roomy mixing bowl. Beat everything with a hand or stand mixer just until a soft, cohesive dough forms — scrape the bowl a couple of times with a spatula so there are no streaks of cream cheese or pockets of unmixed dry mix. The goal is a pillowy, pale beige dough that still looks glossy and tender, with tiny air pockets from the mixer and a noticeably creamy sheen from the cream cheese.


Step 2: Fold in the Mix-Ins

Switch to a rubber spatula and gently fold in the chopped Oreo chunks, Andes Peppermint Crunch pieces, and dark chocolate chips so those solid bits are distributed in pockets rather than pulverized. You want obvious, generous inclusions — jagged red-and-white peppermint shards, black-and-white Oreo fragments with specks of filling, and glossy chocolate chips peeking through. Work carefully so the dough remains soft and slightly billowy; the surface should look studded and marbled with candy and cookie pieces.


Step 3: Chill the Dough

Cover the bowl tightly and refrigerate the dough for at least an hour so it firms up and becomes easy to handle. After chilling the dough should feel cool and satiny to the touch and no longer tacky, holding its shape when scooped or gently pressed. You’ll see the mix-ins embedded more cleanly — mint shards sitting flush against the dough surface and Oreo bits that no longer sink into a loose batter.


Step 4: Preheat and Portion

Preheat the oven to 350°F while you portion the dough into 24 even balls with a scoop or by hand. Arrange a dozen dough balls on a lined baking sheet spaced evenly, and place the remaining dozen on a chilled tray or in the refrigerator so you can bake in staggered batches without changing oven time. The scooped dough balls should be round, compact and show visible pieces of peppermint and Oreo on their surfaces.


Step 5: Bake with Care

Bake the cookies for 10–11 minutes — they will look soft, puffy and slightly underdone when removed. Let them rest on the hot baking sheet for 2–3 minutes so edges set, then transfer each gently with a thin metal spatula to a piece of parchment on the counter. If any cookies puff up too much, tap the tops flat with the spatula and press extra chocolate chips or peppermint shards into the warm tops so they adhere and melt slightly.

Step 6: Finish and Garnish

Let the cookies cool completely until their centers are set and slightly chewy, then stack or arrange for serving. For a festive look press a few extra peppermint shards and dark chips into the tops while still warm, and allow the sugars to crisp so the pieces stay visible. Store cooled cookies in a sealed container to preserve chewiness and the contrast between the crunchy peppermint, Oreo fragments, and tender cookie crumb.


Notes