Description
Delight in these Oreo Chocolate Chip Peppermint Cookies, a festive and delicious treat combining the crunch of Oreos, the sweetness of chocolate chips, and refreshing peppermint flavors. Perfect for holiday gatherings or anytime you crave a unique twist on classic cookies.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter softened
- 1/3 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla extract
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup crushed candy cane
- 7 Oreos crushed
Instructions
- Preheat Oven and Prepare Tray: Preheat the oven to 350°F (175°C) and line a cookie baking tray with parchment paper or a silicone baking mat; set aside.
- Cream Butter and Sugars: In a large bowl, combine softened butter, dark brown sugar, and white sugar. Cream together using a spatula or an electric mixer until well combined and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing thoroughly until fully blended.
- Mix Dry Ingredients: In a separate bowl, toss together the all-purpose flour, baking soda, cornstarch, and salt.
- Combine Dough: Fold the dry ingredients into the wet ingredients gently until a soft dough forms. Avoid overmixing to keep cookies tender.
- Add Mix-ins: Fold the semi-sweet chocolate chips, crushed candy cane, and crushed Oreos into the dough evenly.
- Shape and Bake: Scoop and place six cookie dough portions onto the prepared baking tray, spacing them apart. Bake for 14 minutes until the centers look gooey but edges are crisp.
- Cool and Serve: Remove from the oven and allow cookies to cool on the tray to finish baking and set. Optionally, add extra toppings while still warm.
- Enjoy: Serve and enjoy these festive cookies fresh or store in an airtight container for later.
Notes
- For a stronger peppermint flavor, increase crushed candy cane amount or add peppermint extract.
- Use room temperature ingredients for better mixing and texture.
- Do not overmix the dough to avoid tough cookies.
- Use silicone mats or parchment paper to prevent sticking during baking.
- Cookies will continue to firm up after removal from oven, so avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
