Oreo Chocolate Chip Peppermint Cookies
Table of Contents
Introduction
These cookies are built for speed without skimping on holiday flavor. The dough comes together in minutes and bakes into soft centers with crisp edges. Add crushed Oreos and candy canes for crunch and peppermint pop that feels festive but effortless. If you like a chocolate-forward cookie, this recipe pairs nicely with other fast favorites like double chocolate chip cookies for a quick cookie swap at parties.
Why This Recipe Works
This formula uses a classic creaming method that traps air for a tender crumb while keeping the process simple. Brown sugar adds moisture and chew so the baked cookies stay soft even after cooling. Folding in ready-made Oreo crumbs and chocolate chips saves time and layers in instant flavor and texture. Crushed candy canes provide a bright peppermint hit without extra steps or messy fillings. The dough is forgiving so you can scoop large cookies that bake evenly in 10 to 12 minutes. For another seasonal twist that bakes fast, try the chewy maple cinnamon cookies with white chocolate.
Flavor and Texture
Expect a comforting base of buttery chocolate cookie with pockets of melted chips and Oreo crunch throughout. The candy cane shards melt slightly on top, then crisp as the cookie cools, giving a contrast to the soft center. Vanilla and brown sugar keep the flavor warm and balanced against peppermint’s sharpness. Overall these are approachable yet festive not overly sweet but fun to serve. They hold up well for dipping in milk or packing in a cookie tin.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup chocolate chips
– 1 cup Oreo cookies, crushed
– 1/2 cup crushed candy canes
Step by Step Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the vanilla extract and eggs, one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips, crushed Oreos, and crushed candy canes.
6. Drop large spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
7. Bake for 10-12 minutes, or until the edges are golden and the centers are soft.
8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Quick Tips and Shortcuts
Use pre-crushed Oreos in a sealed bag and pulse briefly in a food processor for a fast mix-in. Chill the dough 10 minutes if your kitchen is warm — it helps the cookies keep their shape while baking. If you want even more peppermint, reserve a few larger candy cane pieces and press them on top right after scooping. Line baking sheets with parchment to speed cleanup and prevent sticking. For consistent sizing, use a 2-tablespoon cookie scoop so baking time stays uniform.
Storage and Meal Prep
Store cooled cookies in an airtight container at room temperature for up to three days. Layer with parchment to avoid sticking and preserve the candy cane crunch. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to two months. Thaw at room temperature for about 30 minutes before serving.
Short Closing Note
These Oreo Chocolate Chip Peppermint Cookies are a fast, festive crowd-pleaser that comes together with pantry staples. They’re ideal for last-minute gifts or a simple holiday bake-and-share.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Quick No-Fuss Oreo Chocolate Chip Peppermint Cookies
These cookies are built for speed without skimping on holiday flavor, combining Oreos, chocolate chips, and crushed candy canes for a festive treat.
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup Oreo cookies, crushed
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the vanilla extract and eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, crushed Oreos, and crushed candy canes.
- Drop large spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the centers are soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use pre-crushed Oreos for convenience. If dough is too warm, chill for 10 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
