If you want the Best Christmas Cookies, these Peppermint Oreo Cookies will sprint to the top of your holiday baking list. They mash up crunchy Oreo bits, cooling peppermint, and melty chocolate into cookies that taste like a party in every bite. Sound good? Let’s bake.
Brief introduction to the recipe
I love the holidays, and nothing signals the season faster than a tray of fresh cookies cooling on the counter. These Peppermint Oreo Cookies bring together familiar crowd-pleasers — Oreos, peppermint, and chocolate — into a single, slightly fancy, totally approachable cookie. They look festive, travel well, and vanish fast at parties.
Why you’ll love these cookies
- They’re utterly crowd-friendly. Kids love them. Adults hoard them. Everyone asks for the recipe.
- They’re quick-ish. With a little prep and a good chill, you’ll have a batch baked in under an hour (hands-on time shorter).
- They’re flexible. Want extra mint? Add it. Prefer dark chocolate? Swap it. No drama.
- They fit right into your holiday plans — easy to freeze, great for gifting, and perfect for cookie swaps.
Honestly: who doesn’t want a cookie that tastes like a seasonal mash-up and doesn’t require royal icing skills?
The backstory — how these became a tradition
A few years back my kids begged for “something with candy canes” for a school cookie swap. I wanted to be festive without fussing for hours. I threw Oreos, peppermint crunch, and a few pantry staples into a dough and called it a test. The test turned into a hit. They became our go-to cookie for holiday movie marathons, classroom parties, and neighbor packages. Friends started calling them “the cookie you can’t resist.” Not bad for a recipe that began as a curious experiment.
Ingredients breakdown — what each item does
Here’s the streamlined list and a quick note on why each part matters:
- Cold salted butter, cubed — creates pockets of steam while baking for thick, chewy cookies.
- Brown sugar + white sugar — brown adds chew and depth; white adds sweetness and crisp edges.
- Eggs — bind and add tenderness. Use room-temp eggs for even mixing.
- Vanilla extract — rounds flavors and makes chocolate taste more chocolatey.
- All-purpose flour — the cookie’s structure.
- Cornstarch — optional but magical for ultra-soft centers.
- Baking soda — gentle lift and browning.
- Salt — balances sweetness.
- Crushed Oreos — pockets of chocolate cream and crunch; chunk them by hand for texture.
- Andes/peppermint bits or crushed candy canes — the minty crunch that makes these holiday-specific.
- Semisweet chocolate chips — melted ribbons of chocolate for contrast.
This recipe sits proudly among Xmas Cookies Recipes because it’s festive, easy to scale, and child-approved.
How to make it — step-by-step “How to Make It”
Follow these steps for reliably delicious cookies.
- Preheat and prep. Heat the oven to 400°F (200°C) and line two baking sheets with parchment paper. High-ish temperature helps set the edges fast so centers stay soft.
- Cube the butter. Keep it cold. Cold butter makes thicker, chewier cookies. Don’t soften it on the counter.
- Cream butter and sugars. Beat the butter with light brown sugar and white sugar until creamy and slightly fluffy — about 3–4 minutes. This aerates the mix and helps texture.
- Add eggs and vanilla. Beat in the eggs one at a time, then scrape the bowl and add vanilla.
- Add dry ingredients. On low speed (or fold by hand), add the flour, cornstarch, baking soda, and salt. Mix until just combined. Don’t overmix. Overworking the dough produces tough cookies.
- Fold in add-ins. Gently fold in crushed Oreos, peppermint pieces, and chocolate chips. Keep the Oreo pieces chunky for nice pockets of flavor.
- Scoop and chill. Use a large scoop (about ¼ cup) to portion dough onto a baking sheet. For best results, chill dough balls at least 2 hours — this prevents spreading and concentrates flavor. Yes, it’s worth it.
- Bake. Bake at 400°F for 10–12 minutes. Pull the cookies when edges look set but centers still appear slightly underdone. They finish on the hot sheet.
- Cool and rest. Let cookies cool on the baking sheet 5 minutes, then transfer to a rack. The texture firms as they cool.
This straightforward method fits squarely into Christmas Cookie Recipes Holiday routines — reliable, repeatable, and crowd-pleasing.
Pro tips for perfect results
- Cold butter = thicker cookies. Cube the butter, chill it, then use it cold — this is the single easiest way to keep cookies plump.
- Chill the dough. Chilling prevents spreading and deepens flavor. Overnight chill yields the best texture.
- Don’t overmix after the flour goes in. Mix until the flour disappears. That’s it.
- Hand-crush Oreos. Put them in a zip bag and bash with a rolling pin for chunky texture — not dust.
- Pull early. Remove cookies while centers look soft; they’ll continue to set off the sheet. Underbake slightly for chewy middles.
Bold tip: If you want bakery-level fluff, add 2 teaspoons of cornstarch to the dry mix — it makes centers unbelievably tender.
Substitutions & swaps (keep it flexible)
- If you only have unsalted butter: add ¼ tsp extra salt.
- No Andes pieces? Use crushed candy canes + white chocolate chips.
- Want more mint? Add ¼ tsp peppermint extract, but go light — it’s potent.
- No Oreos? Chop sandwich cookies from another brand or use chocolate cookie chunks.
- Want softer cookies: fold in 1–2 tbsp instant pudding mix (vanilla) for that cloud-like tenderness — hello, Peppermint Pudding Cookies vibes.
These options keep this recipe in the Christmas Baking Cookies rotation even when pantry items vary.
Common mistakes & how to avoid them
- Butter too warm: cookies will flatten. Keep butter chilled.
- Overmixing the dough: leads to toughness. Mix gently.
- Skipping chilling: dough spreads; cookies go flat. Chill at least 2 hours.
- Crowded baking sheets: cookies bake unevenly. Space them apart.
- Overbaking: cookies dry out. Aim for slightly underdone centers.
Avoid these traps and you’ll have cookies that match the label Delicious Christmas Cookies.
Make-ahead, storage, and freezing hacks
- Freeze dough balls: place scooped dough on a tray, freeze solid, then bag. Bake from frozen; add 1–2 minutes to bake time.
- Freeze baked cookies: layer with parchment and freeze up to 3 months. Thaw at room temp.
- Keep them chewy: store cookies in an airtight container with a piece of bread to retain moisture for several days.
- Bake ahead for events: freeze dough or bake now and freeze; heat briefly for “fresh-baked” vibes.
These tips make this recipe a star in your Holiday Cookie Recipes plan.
Serving ideas & presentation
- Tray display: arrange on a festive platter with powdered sugar dusting.
- Gift boxes: stack with parchment paper and tie with ribbon for neighbor gifts.
- Pairings: serve with hot cocoa, peppermint mocha, or a simple milk glass station.
- Cookie swap: package a dozen in small boxes with a printable label — instant fanfare.
Simple presentation yields big smiles; no fancy piping required.
FAQ — quick answers to the most common questions
Why cold butter instead of room-temp butter?
Cold butter helps cookies hold shape. It creates tiny pockets that melt during baking for thicker cookies. I always cube butter and return it to the fridge until I’m ready.
Do I need to chill dough?
Yes. Chilling for 2 hours or overnight gives better texture and prevents flat cookies. Trust me — don’t skip this step.
Should I crush Oreos by hand or use a food processor?
Hand-crush them. A rolling pin yields chunky pieces; a food processor can turn them into powder. We want texture.
How do I keep peppermint from falling off?
Press a few extra pieces into the cookies right after they come out of the oven so they set into the warm cookie surface.
Quick timeline & yields
- Prep time: 15–20 minutes (plus chilling)
- Bake time: 10–12 minutes per sheet
- Total time: 25–40 minutes active (chilling adds passive time)
- Yield: ~18 large cookies (depends on scoop size)
This fits neatly into Easy Christmas Cookie Recipes when you plan the chill time.
Nutrition note (estimate)
Cookies vary by add-ins and size, but expect these to be rich, festive treats — perfect for sharing, not daily snacking. If you need exact macros, I can format a nutrition breakdown for your recipe card.
Final thoughts wrap-up
If you want a cookie that reads like a holiday playlist — chocolatey beat, peppermint chorus, Oreo bridge — this recipe is for you. It lives up to the claim Best Christmas Cookies when you want something festive, slightly unexpected, and fail-safe. These cookies slot into any Xmas Cookies Recipes lineup, crown your cookie exchange, and make perfect gifts.
Ready to bake? Scoop dough, chill it, and let the oven do the magic. Want printable recipe cards, Pinterest-ready pin text, or short-form video script for Reels or TikTok? Tell me which and I’ll put it together — tbh, these cookies deserve to star. 🎄🍪
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Best Christmas Cookies: Peppermint Oreo Cookies Everyone Will Love
- Prep Time: 15-20 minutes
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 18 cookies 1x
- Category: Dessert
Description
These genuinely feel like the Best Christmas Cookies — chewy, minty, and studded with Oreo bits — and they come together without drama.
Ingredients
- 1 cup packed light brown sugar
- ¾ teaspoon salt (I use coarse kosher)
- 10 oz Andes peppermint crunch bits (or chopped mint chocolates)
- ½ cup semisweet chocolate chips
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1½ cups crushed Oreo cookies (chunky pieces are best)
- 1 cup cold salted butter, cut into ½-inch cubes
- 1 teaspoon baking soda
- ½ cup granulated white sugar
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
Instructions
Quick overview
Preheat oven to 400°F (200°C) and line two baking sheets with parchment or silicone. This high heat helps set the edges quickly so the centers stay soft.
Make the dough
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In your mixer bowl, beat the cold cubed butter with the brown and white sugars on medium-high speed for about 3–4 minutes, until the mixture lightens and looks creamy.
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Add the eggs and vanilla, beating until everything comes together and the mixture looks smooth. Scrape the bowl so nothing hides on the sides.
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On low speed, sprinkle in the flour, cornstarch, baking soda, and salt. Mix just until the dough forms — don’t overwork it or the cookies will get tough.
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Fold in the peppermint bits, crushed Oreos, and chocolate chips by hand so the chunks stay chunky and the distribution stays even.
Bold tip: Keep the butter cold and mix gently after adding flour for thick, chewy cookies.
Portion, chill, and bake
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Use a ¼-cup scoop to form large dough balls and space them a couple inches apart on the prepared sheets.
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Chill the scooped dough in the fridge for at least 2 hours — this helps the cookies puff up instead of spreading flat. Yes, the chill time matters.
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Bake at 400°F for 10–12 minutes. Pull them when the edges are lightly golden and the centers still look a bit soft; they’ll finish setting on the hot baking sheet.
Bold tip: Remove cookies slightly underbaked—this is how you lock in that chewy center.
Cool and store
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Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, store in an airtight container at room temp for up to 5 days, or freeze for longer.
Notes
- Pro tips & troubleshooting
- If your dough spreads too much, chill it longer or use a slightly smaller scoop.
- Want extra-chewy cookies? Add the cornstarch (don’t skip it) — it helps create a tender center.
- Prefer more mint? Toss in a scant ¼ teaspoon peppermint extract, but a little goes a long way.
- No Andes? Substitute crushed candy canes + white chocolate chips. Works great.
- If dough feels sticky, pop it in the fridge for 20–30 minutes before scooping.
- Final notes
- Want to make life even easier? Scoop and freeze the dough balls on a tray; once solid, bag them. Bake from frozen — add 1–2 minutes to the bake time. Easy peasy, right?
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