December 11, 2013

Oreo Peppermint Crunch Cookies

Looking for the perfect cookie exchange recipe? Looking for a quick and easy cookie that looks festive? Just looking for something to satisfy your sweet tooth?

Well you've found it! This cookie is such a great cookie for the holidays. The red peppermint pieces really pop against the chocolate and Oreos. 

These are one of the easiest cookies to make! They start with a cake mix, a stick of butter, and an egg. Then add some peppermint extract, Oreo cookies, Peppermint Crunch pieces, and chocolate chips.

I found this recipe from Inside BruCrew Life and I am so thankful that I did!

Beat together the cake mix, egg, melted butter, and extracts until a soft dough forms. Fold in the cream cheese, then carefully stir in the peppermint pieces, the chocolate chips, and the cookie pieces. The dough looks so festive at this point!

Refrigerate the dough for at least 30 minutes, and then roll into ping pong size balls, or whatever size you want your cookies to be. They spread a little but not very much, so the size of the ball will be about the size of the cookie.

Place the dough balls back into the refrigerator for 30 more minutes. Then bake for exactly 9 minutes at 350 degree. I bake mine on my favorite Wilton Cookie sheets (link at the bottom), covered in parchment paper. They won't look completely done after 9 minutes but they are! Let them cool on the baking sheet for 2-5 minutes and then move to a cooling rack.


Oreo Peppermint Crunch Cookies
Makes 28-32 depending on size

  • 1 white cake mix
  • 1 stick butter, melted
  • 1 egg
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup Oreo cookie chunks
  • 1 cup Andes Peppermint Crunch pieces
  • 1/2 cup semi-sweet or dark chocolate chips
  1. Combine the cake mix, egg, melted butter, and extracts. Beat until a soft dough forms. 
  2. Add the cream cheese and fold in gently until combined. 
  3. Stir in the peppermint crunch pieces, chocolate chips, and Oreo cookie pieces. 
  4. Refrigerate dough for at least 30 minutes.
  5. Roll the dough into ping pong size balls; I got about 28 of this size.
  6. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look like they aren't done. Let them sit on the hot cookie sheet for 2-5 minutes, then gently remove them with a spatula and let them cool completely on a cooling rack.

I hope you enjoy these as much as my family did! 

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