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
Scale
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
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
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 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
