There's something magical about the blend of crunchy Oreos, refreshing peppermint, and melty chocolate chips all wrapped into one cozy cookie. This Oreo Peppermint Chocolate Chip Cookies Recipe is a festive twist that I keep coming back to, especially when I want that perfect balance of sweet, minty, and chocolatey in every bite.
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Why You'll Love This Recipe
The moment you bake this, your kitchen fills with a cozy, holiday-worthy aroma that’s hard to resist. I adore how the cool peppermint crunch plays so nicely alongside chewy chocolate chips and those irresistible Oreo chunks. Trust me, these cookies quickly became my go-to treat for guests or a little self-indulgence.
- Perfect Balance: Combines crunchy Oreos, peppermint candy, and melting chocolate chips for an unforgettable flavor and texture fusion.
- Easy to Make: Straightforward ingredients and simple steps that anyone—even if you’re new to baking—can nail.
- Festive Flair: The peppermint adds a holiday twist that livens up a classic chocolate chip cookie.
- Great for Sharing: These cookies hold up beautifully if you want to gift them or bring to a party.
Ingredients & Why They Work
This recipe nails the sweet minty contrast you want in peppermint chocolate cookies, and each ingredient plays a neat role. Quality Oreos and crushed candy canes bring that signature crunch and flavor, while the cornstarch helps keep the cookie soft and tender. Plus, using both brown and white sugars adds subtle depth and chewiness.
- Butter: Using softened butter ensures smooth creaming with the sugars, giving your cookies their tender crumb.
- Dark Brown Sugar: Adds moisture and a rich, caramel-like depth that balances the peppermint.
- White Sugar: Gives a lighter sweetness and helps achieve crisp edges.
- Egg: Acts as a binder and adds richness; room temperature is key so it incorporates evenly.
- Vanilla Extract: Enhances the overall flavor and balances the mint and chocolate.
- All-Purpose Flour: The base for structure; measuring correctly helps keep the cookie texture spot-on.
- Cornstarch: Keeps the cookies soft and slightly cakey rather than tough.
- Baking Soda: Provides just enough lift and spread without overwhelming the cookie.
- Salt: Enhances all the sweets and cuts through the sugar.
- Semi-Sweet Chocolate Chips: For melty chocolate pockets — I always use good quality chips for better melt and flavor.
- Crushed Candy Cane: Adds that fresh peppermint crunch and a festive pop.
- Oreos: The star crunch addition; crush them coarsely so you get bites of cookie and cream in every mouthful.
Make It Your Way
I love playing around with the toppings here—sometimes swapping crushed candy canes for peppermint extract if I need a more intense mint flavor without the crunch. You should definitely make this recipe your own by adding or omitting ingredients based on what you love or have on hand.
- Variation: Once, I added chopped white chocolate instead of semi-sweet chips, and it brought out such a lovely creamy sweetness that blended perfectly with the Oreos.
- Dairy-Free Option: Try using vegan butter and dairy-free chocolate chips—I've done this and still loved how rich the cookies turned out.
- Spicy Kick: For something unexpected, a pinch of cinnamon gives a warm cozy twist without overpowering the peppermint.
Step-by-Step: How I Make Oreo Peppermint Chocolate Chip Cookies Recipe
Step 1: Cream the Butter and Sugars Until Smooth
Start by preheating your oven to 350°F (175°C) and lining your baking tray with parchment paper or a silicone mat for nonstick ease. In a large bowl, combine your softened butter with both the white and dark brown sugars. I usually do this with a wooden spatula, but an electric mixer gets you there faster. Cream everything together until the mixture is smooth and fluffy—this step traps air that helps your cookies rise beautifully.
Step 2: Add the Egg and Vanilla for Flavor and Structure
Next, toss in your room-temperature egg and vanilla extract. Keep mixing until completely combined. Remember, using an egg at room temperature allows it to meld properly with the butter-sugar mixture, preventing a lumpy batter.
Step 3: Combine Dry Ingredients and Gently Fold
In goes your flour, cornstarch, baking soda, and salt. I like to sift them together first to avoid any clumps and then fold everything gently into the wet mixture. Be careful not to overmix here—overworking the dough can result in tougher cookies, and we want these soft and chewy!
Step 4: Fold in the Chocolate Chips, Crushed Candy Cane, and Oreos
This is the fun part: adding the goodies that make these cookies exceptional. Use a spatula to fold in your chocolate chips, approximately a quarter cup of crushed candy cane for that peppermint punch, and seven crushed Oreos (crushed coarsely, so they add texture, not dust). The dough will look chunky and colorful—exactly what you want.
Step 5: Bake with Care for the Perfect Gooey Center
Drop about 6 cookie dollops onto your prepared tray and bake for 13 to 14 minutes. The cookies may look slightly underbaked in the center—that's how you know they’ll stay soft and gooey after cooling. Edges will be just a little crisp, which I love for that contrast. Let them cool on the tray for at least 5 minutes before transferring to a wire rack.
Top Tip
These cookies are deceptively simple, but a few tricks have made all the difference in my kitchen. Once I started measuring my flour carefully and not overmixing the batter, the texture improved dramatically. Timing is key too—taking them out just as the edges set keeps the centers perfectly chewy.
- Measure Flour Accurately: Use the spoon-and-level method to avoid packing flour, which can dry out cookies.
- Don’t Overmix Dough: Fold ingredients gently after adding flour to avoid tough cookies.
- Watch Baking Time: Take cookies out when edges look set but centers still look soft—that gooey middle is the best part.
- Crush Oreos Coarsely: Too fine and they disappear; coarse chunks add delightful texture contrast.
How to Serve Oreo Peppermint Chocolate Chip Cookies Recipe
Garnishes
I often sprinkle a tiny pinch of crushed candy cane on top of warm cookies just as they come out of the oven to intensify that peppermint vibe. Sometimes a drizzle of melted white chocolate completes the look and adds a creamy sweetness. Both ways are winners in my book!
Side Dishes
Pairing these cookies with a cold glass of milk is classic, but I also love serving them alongside a peppermint hot cocoa or even a creamy vanilla ice cream scoop—you’ll impress anyone who bites into that combo.
Creative Ways to Present
When gifting or hosting, I like to stack these cookies in clear cellophane bags tied with red and white twine to echo the peppermint theme. For parties, serving them on a platter with crushed candy cane sprinkled around adds a festive charm that gets everyone excited to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover cookies store well in an airtight container at room temperature for up to 4 days. I place a slice of bread in the container to help keep them soft; it’s a little trick I picked up that really works to retain moisture.
Freezing
These cookies freeze beautifully either as dough balls or fully baked. I like freezing portions of dough on a tray, then transferring them to a freezer bag for baking fresh whenever the craving hits. Just thaw slightly before baking and add a minute or two to the baking time.
Reheating
To bring back that freshly baked softness, pop cold cookies in a microwave for 10-15 seconds or warm them in a low oven (around 300°F) for about 5 minutes. It revives that gooey texture so well—perfect for instant comfort.
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