Description
These Peppermint Oreo Cookies are a festive treat combining the softness of cake mix cookies with the crunch of Oreo pieces, peppermint candy, and chocolate chips. Perfect for holiday celebrations, they offer a delightful blend of creamy, minty, and chocolate flavors in every bite.
Ingredients
Scale
Cookie Dough
- 1 box white cake mix (best if Pillsbury or Aldi)
- 8 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
Add-ins
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces plus extra for topping
- ½ cup dark chocolate chips plus extra for topping
Instructions
- Mix the dough: Add the dry cake mix, softened butter, egg, peppermint extract, vanilla extract, and softened cream cheese to a mixing bowl. Beat with a mixer until a soft dough forms, ensuring no streaks of butter or cream cheese remain.
- Add mix-ins and chill: Gently stir in the Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips. Refrigerate the dough for at least 60 minutes or longer until it no longer sticks to your hands.
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking.
- Shape the cookies: Scoop or roll the dough into 24 balls. Place 12 balls on a baking sheet and keep the remaining 12 refrigerated until ready to bake.
- Bake: Bake the cookies in the preheated oven for 11 minutes. Be careful not to overbake; the cookies will appear soft and slightly underdone when taken out.
- Cool and finish: Let the cookies rest on the hot baking sheet for 2-3 minutes. Use a thin metal spatula to transfer them to parchment paper on the counter. If cookies are puffy, gently tap the tops with the bottom of the spatula and press additional chocolate chips or peppermint pieces into the surface. Let cool completely before storing in an airtight container.
Notes
- Use Pillsbury or Aldi white cake mix for the best dough consistency.
- Ensure butter and cream cheese are properly softened but not overly soft to prevent sticky dough.
- Mixing with a hand mixer may take longer to fully combine the dough.
- Cookies are best after cooling on the counter for a few hours as cake mix cookies take longer to set.
- If Andes Peppermint Crunch pieces are unavailable, substitute with any chocolate peppermint candy bar chopped into small pieces.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 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
