Peppermint Oreo Cookies Loaded with Chocolate chips

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Get ready to have your taste buds do a happy dance because Peppermint Oreo Cookies are here to steal the show! Packed with chocolate chips, peppermint candies, and generous Oreo chunks, these cookies are like a party in your mouth—crunchy and chewy all at once.

Brace yourself because these giant gourmet Peppermint Oreo Crunch Cookies are not just tasty; they're practically begging to be the star of your next Instagram post!

Peppermint Oreo Cookies combine a few of my favorite flavors like Oreo cookie chunks, peppermint crunch pieces, and white chocolate into the perfect cookie for the holiday season.

With my clear instructions, even new bakers can make these giant, delicious cookies that look like they came straight from a professional bakery.

Whether they're for a holiday party, a cookie exchange, or simply to enjoy with a glass of milk, these Peppermint Oreo Cookies are as fun to make as they are to eat.

Psst... You might also want to try my Cookie Monster Cookie Recipe, loaded with Oreos, Chips Ahoy Cookies and so much more! Plus they are blue just like the monster.

If you love to sink your teeth into giant gourmet cookies then check out my Oreo Cheesecake Cookies, and my Gideon's Bakehouse Copycat recipes like Peanut Butter Chocolate Swirl Cookies, Coffee Cake Cookies, and Chocolate Chip Cookies!

Ingredients for Oreo Peppermint Cookies

Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, Cornstarch
Extras. Semi-Sweet Chocolate Chips, White Chocolate Chips, Peppermint Bits, Oreo Cookie Chunks

Top view of ingredients needed to make Peppermint Oreo Cookies in small bowls on a baking tray.

How to Make Homemade Peppermint Oreos Cookies

Preheat the oven to 350 F Degrees. Line 2 baking sheets with parchment paper, or use a silicone baking mat, and set aside. Cut the cold Butter into cubes and place them in a large mixing bowl along with the Brown Sugar.
Cream the Butter and Brown Sugar together until fluffy. This will take about 2-3 minutes on medium or high speed using a hand mixer or stand mixer with a paddle attachment. Add Egg and Vanilla Extract, and cream together until light and fluffy. Scrape the sides of the bowl as needed to make sure the ingredients are combined fully. Add the Granulated Sugar and continue to cream for a further 2-3 minutes.

Close up of the bowl of a stand mixer with butter and brown sugar being creamed together with a paddle attachment.

Close up of the bowl of a stand mixer with ingredients being mixed together with a paddle attachment.

Gradually add the All-Purpose Flour, Baking Soda, Baking Powder, Cornstarch, and Salt to the butter mixture and mix until completely combined.
Add the Semi Sweet Chocolate Chips, White Chocolate Chips, Peppermint Pieces, and approximately 6 chopped Oreo Sandwich Cookies. Reserve the remaining chunks of Oreos to garnish the tops of the cookies.

Close up of the bowl of a stand mixer with dry and wet ingredients ready to be mixed together with a paddle attachment.

Close up of the bowl of a stand mixer with a creamed mixture in it with chocolate chips and peppermint pieces on top.

Hand stir the cookie dough until the Chocolate Chips, Oreos, and Peppermint Candies are well mixed in.
Using a #12 cookie scoop, scoop about ⅓ cup of cookie dough onto the baking sheet. Allow roughly 2 inches of space between the cookie dough balls to allow for spreading. Before baking, add additional Chocolate Chips, Oreo Pieces, and Peppermint Bits to the top of the cookies.

Close up of the bowl of a stand mixer with the fully mixed cookie dough in it.

Close up of a cookie scoop placing a scoop of cookie dough onto a baking tray lined with parchment paper

Bake at 350 F Degrees for 9-11 minutes, or until the edges are set. The centers of the cookies will still be soft, so allow them to cool on the baking sheet for at least 5 minutes before moving the cookies onto a wire rack to cool completely.

Close up of a fork gently lifting a Peppermint Oreo Cookie from the baking tray lined with parchment paper.

FAQs

How should I chop the Oreos for the cookie dough?

Chop the Oreos into small pieces using a sharp knife and a chopping board. Don't chop them too finely because you want them to be chunks and not crumbs.

Is it possible to make the cookie dough ahead of time?

Yes, the cookie dough can be made up to 3 days in advance if you refrigerate it. Simply wrap the dough tightly in plastic wrap, place it in a Ziploc bag, and keep it in the fridge. When you're ready to bake the cookies, thaw the dough to room temperature first, or add 1-2 minutes to the baking time.

How do I know when the cookies have finished baking?

You'll know the cookies are ready once the edges are firm and slightly golden in color. The centers will still be soft, and the cookies will continue to cook for a few minutes after being removed from the oven.

Do I need to use both white and semi-sweet chocolate chips?

I love the combination of different types of chocolate but you can just use one type of chocolate, or none, depending on what you want your cookies to be like.

Top view of Peppermint Oreo Cookies on a white marble surface with chocolate chips, candy canes, and oreos around them.

Storage & Freezing

Storage. Store your Peppermint Oreo Cookies in an airtight container or Ziploc bag once they have completely cooled. Cookies will stay fresh for up to 7 days but are best enjoyed within 3-4 days.

Freezing. These cookies can be frozen for up to 3 months, which is perfect for preparing for the holidays! Place the cookies in a freezer bag or freezer-safe container and store them in the freezer. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.

Substitutions & Variations

Changing the cookie size. You can make different sizes of cookies, but just make sure to change the baking time and gap between each cookie dough ball on the baking sheet accordingly. Use a size #10 cookie scoop or two scoops of the #24 cookie scoop to make extra-large cookies. If you'd like smaller cookies, use a #60 cookie scoop.
Peppermint substitutions. Crushed candy canes work perfectly in place of peppermint candies. You can even use peppermint extract for a more intense peppermint flavor, but it's quite strong so go easy on it!
Using different mix-ins. This recipe is super versatile and you can use whatever mix-ins you like. Peanuts, Pecans, and Walnuts are all fabulous nutty choices for holiday treats, and who doesn't love a cookie with M&Ms or Reese's Cups and Pieces?
Change the cookie base. If you want a triple chocolate cookie then add some cocoa powder to the dough. Alternatively, change the type pf extract to make these cookies a different flavor, like strawberry, almond, or lemon (just be sure to flavor-match your cookie base with your mix-ins).

Close up of Peppermint Oreo Cookies on a white marble surface with chocolate chips, candy canes, and oreos around them.

Pro Tips

What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.

Weighing Ingredients.

Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

	Volume	Ounces	Grams
All Purpose Flour	1 Cup	4½ Ounces	120 Grams
Bread Flour	1 Cup	4½ Ounces	120 Grams
Granulated Sugar	1 Cup	7 Ounces	200 Grams
Brown Sugar	1 Cup	7½ Ounces	213 Grams
Confectionary Sugar	1 Cup	4 Ounces	113 Grams

Cookie Scoop.

Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.

Baking Sheets.

You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.

Baking Time.

Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.

Cookies.

Cookies are perfectly baked when the edges are set and the centers are no longer glossy.

Cooling Rack.

Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.

Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
Wire Rack for cooling cookies. I like to have at least two cooling racks.
Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.

To find out more, check out my Pro Tips Guide for making the best cookies every time!

Have you tried this Oreo Peppermint Crunch Cookies recipe?

Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!

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