Nothing quite says festive and cozy like a batch of cookies that mix the classic crunch of Oreos, the refreshing zing of peppermint, and the melty goodness of chocolate chips. This Oreo Peppermint Chocolate Chip Cookies Recipe is exactly that delicious combo — perfect for holiday gatherings or just special moments when you want a sweet little treat with a twist.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Oreo Peppermint Chocolate Chip Cookies Recipe
- Top Tip
- How to Serve Oreo Peppermint Chocolate Chip Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Oreo Peppermint Chocolate Chip Cookies Recipe
Why You'll Love This Recipe
I’m honestly obsessed with how this recipe balances textures and flavors — from soft, chewy centers to crisp cookie edges, plus that burst of peppermint crunch that feels so festive and refreshing. It’s a real crowd-pleaser whenever I bring it out.
- Festive Flavor Combo: Peppermint and chocolate never fail to brighten up a cookie, and adding Oreo chunks makes it extra fun and indulgent.
- Crowd-Friendly: Everyone loves Oreos and chocolate chips, so these cookies appeal to all ages and different tastes.
- Easy to Make: No complicated steps here—just straightforward mixing and baking with familiar ingredients you probably already have.
- Customizable: You can easily swap candy cane for other mix-ins or add extra chocolate chips on top for a gooey finish.
Ingredients & Why They Work
Each ingredient in this Oreo Peppermint Chocolate Chip Cookies Recipe plays a special role — from creating a tender dough to giving that perfect chew and festive flavor bursts. Here’s why I love these choices and some handy tips when shopping.
- Butter: Using softened butter helps cream the sugars properly for that tender, buttery texture and flavor.
- Dark Brown Sugar and White Sugar: Brown sugar adds moisture and chew, while white sugar boosts that classic crispy edge.
- Egg: Binds everything and adds moisture; I always use room temperature eggs – they mix better and create a smoother dough.
- Vanilla Extract: It’s the secret background note that enhances all the other flavors.
- All-Purpose Flour: The base of our cookie dough; ensures structure without making the cookies too dense.
- Cornstarch: This little addition keeps the cookies extra soft and tender.
- Baking Soda: Helps with just the right rise and lightness.
- Salt: Balances sweetness and makes all flavors pop.
- Semi-Sweet Chocolate Chips: Adds melty chocolate pockets in every bite.
- Crushed Candy Cane: Provides a bright, minty crunch that complements the Oreos perfectly.
- Crushed Oreos: The star players—chunks add unexpected texture and that iconic Oreo flavor.
Make It Your Way
I love tweaking this Oreo Peppermint Chocolate Chip Cookies Recipe depending on the occasion. Sometimes I'll toss in white chocolate chips for extra sweetness or even swap candy canes with peppermint extract if I want a more intense mint flavor without the crunch. Feel free to experiment — these cookies are super forgiving.
- Variation: Once, I added chopped walnuts for a nutty texture—it was a nice surprise that added a little crunch without overpowering the mint and chocolate.
Step-by-Step: How I Make Oreo Peppermint Chocolate Chip Cookies Recipe
Step 1: Preheat and Prep Your Bakeware
Start by preheating your oven to 350°F (175°C). Line a baking tray with parchment paper or use a silicone mat—both prevent sticking and help your cookies bake evenly. I always prep this first so nothing gets rushed later.
Step 2: Cream Your Butter and Sugars
In a large bowl, add softened butter, white sugar, and dark brown sugar. Using a spatula or an electric mixer, cream them together until the mixture is smooth and fluffy. This step is key for that soft, chewy texture, so don’t rush it!
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until combined. Make sure your egg is at room temperature for smooth blending — cold eggs can make your dough a little tougher and uneven.
Step 4: Fold in Dry Ingredients
Gently toss in the flour, cornstarch, baking soda, and salt. Fold everything with a spatula until a soft dough forms. Be careful not to overmix here, or your cookies could turn out dense instead of delightfully tender.
Step 5: Add the Peppermint, Oreos, and Chocolate
Finally, fold in the crushed Oreos, chocolate chips, and crushed candy cane pieces. These mix-ins give the cookies their signature festive flavor and texture — seeing the Oreo chunks peek through always gets me excited!
Step 6: Bake to Perfection
Drop the dough by spoonfuls—about 6 cookies at a time—onto your lined baking tray. Bake for 13-14 minutes until the edges are crisp but the centers look gooey. They'll firm up as they cool, so don't overbake! For a bit of extra flair, sprinkle a few more chocolate chips or peppermint bits on top right after pulling them out of the oven.
Top Tip
After baking this Oreo Peppermint Chocolate Chip Cookies Recipe
How to Serve Oreo Peppermint Chocolate Chip Cookies Recipe
Garnishes
I often dust the top of warm cookies with a little powdered sugar for an extra festive look and subtle sweetness. Sometimes I’ll garnish with a mini candy cane on the side—makes them feel like a special gift, great if you’re sharing!
Side Dishes
These cookies pair wonderfully with a cold glass of milk (classic for a reason), or if you want to be fancy, a hot cup of peppermint tea or even a mocha latte really brings out the chocolate and mint flavors.
Creative Ways to Present
For holiday parties, I like stacking these cookies between wax paper sheets in a clear jar tied with a red ribbon—instantly festive and so inviting on the dessert table! You could also use them as cookie sandwiches filled with peppermint buttercream for an extra special treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store these cookies in an airtight container at room temperature. They stay soft and chewy for about 3-4 days, perfect for enjoying slowly or sharing with friends.
Freezing
I’ve found these cookies freeze beautifully! Just flash freeze them spread out on a tray first, then transfer to a freezer bag. When you want a treat, thaw at room temp or warm them slightly in the microwave for that fresh-baked feel.
Reheating
Reheat cookies in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds. This brings back the melty chocolate goodness and soft texture without drying them out.
Frequently Asked Questions:
I recommend using regular, full-fat butter for this recipe because it helps create that rich flavor and perfect chewy texture. Low-fat alternatives can make cookies dry or less flavorful.
Make sure not to overbake your cookies and include cornstarch in the dough to keep them tender. Also, avoid overmixing, and remove the cookies from the oven when the centers still look slightly soft.
Absolutely! If you prefer a smoother texture without the crunch, peppermint extract is a great swap. Start with ½ teaspoon and adjust according to your taste.
This recipe typically yields about 9 cookies, perfect for sharing with friends or enjoying over a few days.
Final Thoughts
This Oreo Peppermint Chocolate Chip Cookies Recipe has become my go-to when I want something festive but fuss-free. It’s a lovely balance of cookie nostalgia with a holiday spin, and I hope it becomes special to you too. Trust me—you’ll be glad you took the time to bake these and share them with the people you love.
Print
Oreo Peppermint Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Oreo Chocolate Chip Peppermint Cookies, a festive treat combining crushed Oreos, semi-sweet chocolate chips, and peppermint candy cane pieces for a perfect balance of sweet and minty flavors with a soft, gooey center and crisp edges.
Ingredients
Dry Ingredients
- 1 ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup butter softened
- ⅓ cup dark brown sugar
- ¼ cup white sugar
- 1 egg room temperature
- 1 tablespoon vanilla extract
Add-ins
- ½ cup semi-sweet chocolate chips
- ¼ 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 to prevent sticking.
- Cream Butter and Sugars: In a large bowl, combine the softened butter, dark brown sugar, and white sugar. Cream them together using a spatula or electric mixer until the mixture is smooth and well combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and continue mixing until fully incorporated.
- Mix Dry Ingredients: In a separate bowl or directly, add the flour, cornstarch, baking soda, and salt. Gently fold these into the wet mixture until a soft dough forms, taking care not to overmix.
- Fold in Add-ins: Add the semi-sweet chocolate chips, crushed candy cane, and crushed Oreos to the dough. Fold everything together evenly to distribute the mix-ins.
- Scoop and Bake: Place six cookie dough portions onto the prepared baking tray, spacing them evenly. Bake for 14 minutes until the edges are crisp and the center remains gooey. Remember the cookies will continue to bake on the tray once removed from the oven.
- Cool and Serve: Remove the cookies from the tray and let them cool slightly before serving. Add extra toppings if desired while cookies are warm.
Notes
- Use room temperature butter and egg for easier mixing and better texture.
- Do not overmix the dough once the flour is added to maintain soft cookie centers.
- Crush Oreos and candy cane finely for even distribution without large chunks.
- Bake one tray at a time to ensure even cooking for best results.
- Allow cookies to cool on the tray for a few minutes as they firm up outside the oven.
- Optional: Add extra chocolate chips or peppermint bits on top before baking for added texture and appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 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: 25 mg
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