Gooey Chocolatey Peppermint Oreo Cookies

Today we are making peppermint oreo cookies! These are cookies made from boxed cake mix to make the cookie dough, with delicious chunks of oreo cookies and Andes chocolate peppermint candies. They make for a googey, chocolate filled, crunchy minty treat.

For anyone who loves chocolate and peppermint, these peppermint Oreo cookies are a dream come true. The combination of semi-sweet chocolate chips, rich Oreo chunks, and a hint of peppermint creates a decadently sweet experience. These cookies are like a cozy, chocolate hug for your mouth.

These peppermint cookies are different than ones made with candy canes. The chocolate mints give that burst of minty flavor, but in a subtle creamy way. Making these a delicious holiday cookie recipe.

Looking for some other fun Christmas dessert ideas? Our Chocolate Chip Cake Mix Cookie Bars are a crowd-pleaser, combining the ease of a cake mix with the classic appeal of chocolate chip cookies.

For those who love a fruity and chocolatey combination, our White Chocolate Cranberry Cookies are a must-try. They're perfect for adding a sophisticated touch to your holiday cookie repertoire.

And for a classic with a twist, the Peppermint Fudge brings a minty, chocolaty delight to your Christmas celebrations.

Jump to:

• FAQ

What You'll Love About This Recipe

• Festive Flavors: The combination of peppermint and chocolate is classic for the holiday season.
• Texture Delight: The crunch of Oreo chunks and the smoothness of the chocolate chips create a delightful texture.
• Easy to Make: Simple instructions make these cookies a joy to bake, even for beginners.
• Versatile: Perfect for parties, gifts, or a special treat for yourself!

Ingredients

White Cake Mix (15 ounces): This is your shortcut to a perfect cookie base. It's easy and gives the cookies a light, fluffy texture.

Unsalted Butter (8 tablespoons): Soften it to room temperature before you start. Softened butter mixes better and makes your cookies rich and tender.

Egg (1 large): It helps to bind all the ingredients together and adds to the structure of the cookies.

Peppermint Extract (½ teaspoon): This is where that cool, minty flavor comes from. It's like a burst of freshness in every bite!

Vanilla Extract (½ teaspoon): Adds a classic, sweet flavor that balances the mint.

Cream Cheese (4 ounces): Soften it like butter. It makes the cookies a bit creamy and oh-so-delicious.

Oreo Cookie Chunks (1 cup): Chop up your favorite Oreos. They add a wonderful crunch and chocolatey taste.

Chocolate Peppermint Candy (1 cup): Use pieces of Andes mints or any peppermint chocolate bar. They add a festive touch and extra minty flavor.

Semi-Sweet Chocolate Chips (½ cup): These little chips add pockets of melted chocolate goodness in every cookie.

For quantities, see recipe card.

Equipment

• Hand Mixer: To easily combine your ingredients into a soft dough. If you don't have a hand mixer, a sturdy whisk or a wooden spoon can work, though it might require more effort.
• Baking Sheet: Needed for baking the cookies. If you don’t have one, you can use any flat oven-proof tray.
• Parchment Paper: For lining the baking sheet, ensuring cookies don’t stick and easy cleanup.
• Mixing Bowls: To mix your ingredients. Use bowls of different sizes for convenience.

Instructions

First, take your white cake mix, softened unsalted butter, egg, peppermint extract, vanilla extract, and softened cream cheese. Put them all in a large mixing bowl.

Using a hand mixer, blend these ingredients together until you have a smooth and uniform dough. You want to make sure there are no lumps of butter or cream cheese.

Now, it’s time to stir in the Oreo cookie chunks, chocolate peppermint candy pieces, and semi-sweet chocolate chips. Do this gently with a spoon or spatula.

You want to fold them in just until they’re evenly spread throughout the dough. Overmixing at this stage can break up your cookie chunks too much.

Once everything is mixed, cover your bowl with plastic wrap and put it in the fridge. Let the dough chill for at least 1 hour. This step is crucial because it helps the cookies hold their shape when baked and makes the dough easier to handle.

When you're ready to bake, preheat your oven to 350°F (175°C). Then, line a large baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easier.

Take the dough out of the fridge. Using a spoon, scoop out about 1 ½ tablespoons of dough for each cookie. Roll the dough between your palms to form balls and place them on your prepared baking sheet. Remember to space them out, as they will spread a bit during baking.

Put the cookies in the oven and bake them for 10-11 minutes. They might look a little underdone when you first take them out, but they will firm up as they cool. That’s the secret to getting them just right – soft and chewy on the inside!

If you have some extra chocolate chips or peppermint pieces, now is the time to gently press them on top of the warm cookies for a pretty and tasty finish.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This gradual cooling process helps set the cookies’ texture.

Top Tips

Chill the Dough Thoroughly: One of the most important steps in this recipe is chilling the dough for at least one hour before baking. This helps the cookies maintain their shape and prevents them from spreading too much in the oven. The chilled dough is also easier to handle and roll into balls, ensuring a more uniform size and shape for your cookies.

Gentle Mixing of Add-ins: When incorporating the Oreo chunks, chocolate peppermint pieces, and chocolate chips into the dough, do it gently. Overmixing at this stage can break up the cookie chunks and chocolate pieces, leading to a less desirable texture in the final cookies. A gentle fold ensures that these tasty bits remain intact, offering delightful bursts of flavor and texture in every bite.

Don't Overbake: Keep a close eye on the baking time. These cookies should be baked for only 10-11 minutes. They might appear soft and underdone when you first take them out of the oven, but they will continue to firm up as they cool. Overbaking can result in hard, dry cookies, so removing them from the oven while they're still soft is key to achieving that perfect chewy texture.

Substitutions

• Butter Substitute: If you're out of unsalted butter, you can use salted butter and omit any additional salt in the recipe.
• Egg Alternative: To replace the egg, you can use ¼ cup of unsweetened applesauce. This keeps the cookies moist and holds them together well.
• Different Cake Mix: If white cake mix isn't available, a yellow cake mix can be used for a slightly different but equally delicious flavor profile.
• Cream Cheese Swap: In case cream cheese isn’t handy, try using Greek yogurt. It will give a slightly different texture but will still be delicious.

Variations

• Double Chocolate Twist: For an extra chocolatey experience, use a chocolate cake mix instead of white. This will make the cookies even richer and more decadent.
• Mint Chocolate Chip: Substitute the semi-sweet chocolate chips with mint chocolate chips to enhance the minty flavor and add an extra layer of chocolate.
• Crunchy Surprise: Add a handful of crushed peppermint candies to the dough for an extra crunchy texture and stronger peppermint flavor.
• Nutty Delight: Mix in chopped nuts like almonds or pecans for a nutty texture and a rich, earthy flavor that complements the chocolate and peppermint beautifully.

Storage Instructions

Room Temperature: Store the cooled cookies in an airtight container on the counter. They'll stay fresh for up to 5 days.

Refrigerator: If your home is warm, you can keep them in the fridge. They'll be a bit firmer but still delicious.

Freezing Cookies: You can freeze the baked cookies. Once they're completely cool, place them in a freezer-safe bag or container. They'll last for up to 3 months.

Freezing Dough: If you have extra dough, roll it into balls and freeze them on a baking sheet. Once frozen, transfer them to a bag. Bake them later, adding a couple of minutes to the baking time.

Thawing: Thaw the cookies at room temperature for a few hours or overnight in the fridge. Dough balls can go straight from the freezer to the oven, just add a little extra baking time.

FAQ