Description
Delight in these Oreo Chocolate Chip Peppermint Cookies, a festive treat combining the classic flavors of crushed Oreos, semi-sweet chocolate chips, and refreshing crushed candy canes. These soft, gooey-centered cookies with crisp edges are perfect for holiday gatherings or a sweet indulgence any time of year.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter softened
- 1/3 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup candy cane crushed
- 7 Oreos crushed
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a cookie baking tray with parchment paper or a silicone baking mat; set aside.
- Cream Butter and Sugars: In a large bowl, add softened butter, dark brown sugar, and white sugar. Cream together using a spatula or electric mixer until well combined and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, forming a soft dough. Be careful not to overmix.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, crushed candy cane, and crushed Oreos until evenly distributed throughout the dough.
- Scoop and Bake: Portion about six cookies at a time onto the prepared baking tray. Bake in the preheated oven for 14 minutes. The centers should remain gooey while the edges turn crisp.
- Cool and Serve: Remove cookies from oven and allow them to cool slightly on the baking tray. Cookies will continue baking slightly from residual heat. Add extra toppings if desired and enjoy warm or at room temperature.
Notes
- Ensure the butter is softened to room temperature for easy creaming with sugars.
- Do not overmix the dough to keep cookies tender and soft.
- Crushing Oreos and candy canes finely will help distribute flavors evenly.
- Baking only six cookies at a time allows for proper heat circulation and even baking.
- For extra peppermint flavor, add a few drops of peppermint extract along with the vanilla.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use silicone mats or parchment paper to prevent sticking and promote even baking.
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
