Peppermint Oreo Cookies
(Day 1 of 12 Days of Christmas Cookies) Twelve days of delicious cookie recipes to make your Christmas even sweeter. This recipe for Day One is going to make you so excited to try the rest!
You guys, this cookie. THIS COOKIE!!! It is seriously what Christmas dreams are made of. I love myself a good cookies n’ cream cookie, then with the added peppermint mixed in, your mouth will absolutely explode with holiday cheer 😜
These cookies are made with seasonal red Oreos and cut up chunks of those amazing Ghiradelli Peppermint Bark Squares (click here if you don’t know what I’m talking about). The bark adds the perfect touch of peppermint, white chocolate, oh and let’s not forget MILK chocolate too 🤤 I was kind of worried the red Oreos would turn out looking a little gruesome (you know, blood colored) but I actually think they added a nice touch. When you look at this cookie it just says “I’m the perfect amount of peppermint.” You’ll be dreaming about these cookies all holiday season long, trust me.
I know some of you will be disappointed that I didn’t make this recipe using Trader Joe’s Peppermint Joe Joes…but I think you could easily sub in those for the red Oreos. I would maybe opt to just use white chocolate chips if you do this, unless you LOVE peppermint and can’t get enough of that flavor.
When I gave my husband a sample of the cookie after I had gotten the recipe just right in my mind, he was absolutely silent. I worried for a brief second and then he exclaimed, “THESE ARE RIDICULOUS.” So there you go, you have more than just my opinion that these cookies are seriously, absolutely, 100 percent delish.
Before you start making these beautiful babies, make sure to read my blog post here all about Batch Basics. Trust me, you don’t want to mess these up and if you follow the tips here you should be good to go!
To make these cookies, I start with cold butter cut into tablespoons and mix on slow for maybe 1 minute, until it softens a little bit. I then mix it with the brown sugar, granulated sugar, and the vanilla pudding mix (my fave trick) until the butter is mixed in well with the sugars. KEEP YOUR MIXER ON THE LOWEST SPEED POSSIBLE to make this happen. I then mix in the eggs, all while keeping the mixer on the lowest speed possible.
After the wet ingredients have been added I throw in the flour, cake flour, baking soda, baking powder, and salt. Mix on LOW until everything is mixed well. DO NOT OVERMIX!
After the ingredients are all mixed I dump in the oreos, which should be crushed into various sizes- but maybe more on the larger size as well as some chunks of those AMAZING Ghiradelli peppermint squares. You want your chunks of oreos and squares to be somewhat significant- these will make your cookies look even bigger and more delicious 😉
Then it’s time to get that cookie dough on those cookie sheets so they can then get in your belly! If you would like to make regular sized cookies, I would recommend making the cookie dough balls 2 ounces. For large cookies, I suggest 5 ounces. For small cookies, they should be about 2 inches apart and for large cookies at least 3 inches apart. Pile the cookie dough HIGH- do not roll the dough, just make a simple ball formation.
I then pop my cookies into the oven at 400 Degrees and set my timer for 8 minutes. I like to be safe rather than sorry 😂 As each oven is different, I would suggest you do the same. I also tend to like to bake my cookies on the middle rack, one cookie sheet at a time. My cookies bake better this way! When the cookies’ tops are turning a light brown, you will know that they are ready to come out. The middles should look somewhat firm. On average I would say my larger cookies take around 10-11 minutes until they are ready to come out. Remember: LEAVE YOUR COOKIES on the cookie sheet for the next 30 or so minutes. They will finish baking on the hot cookie sheet and will be absolute perfection.
Peppermint Oreo Cookies
Ingredients
- 1 Cup Unsalted Butter, COLD, cut into tablespoons
- 3/4 Cup Brown Sugar (I prefer light brown sugar)
- 1/2 Cup Granulated Sugar
- 1/2 4.2 oz package Oreo Instant Pudding Mix (Dry)
- 2 large eggs
- 1 3/4 Cup All Purpose Flour
- 1 Cup Cake Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 12-15 chopped up Oreo cookies, various sizes
- 12-15 Ghiradelli Peppermint Bark Squares
Instructions
- Preheat oven to 400 Degrees
- Cut cold butter into tablespoon pieces
- Mix butter on low, until softened
- Mix butter with both sugars and pudding mix on LOW speed until well combined
- Crack eggs and add to dough, mix until well combined
- Add flours, baking soda, baking powder, and salt.
- Pulse the mixer, or mix on LOW to combine all the ingredients. Do NOT overmix!
- Fold in chopped oreos and Ghiradelli peppermint quares
- Form cookie dough into balls (2-3 oz for smaller cookies, 5 oz for large) and stack cookie dough high. Do not roll into balls.
- Place cookie dough on sheet with parchment paper or silicone baking mats.
- Bake for 8ish minutes (cookies will be done when the tops are a light brown)
- Let cookies cool on the warm cookie sheet for at least 30 minutes (the cookies will finish baking on the sheet, so do NOT remove them!)
Enjoy these delicious cookies and please let me know how you like them! They are rich and decadent!
xoxo
Nicole
4 Comments
Debbie
Hi, your recipe does not include the amount of eggs needed. Would you be able to update it and include the eggs in the recipe? Thanks!
Nicole H
Hi Debbie! Thanks for pointing that out! 2 eggs!
Sandy
I made these cookies just as Nicole demonstrated and they are simple to make and soooo delicious! Using a scale was especially helpful to get have consistency with the size of the cookies. They are a hit with my family and will be made again and again!\\\\\\
Nicole H
Love to hear this! Thank you for sharing!