Description
Delight in these festive Peppermint Oreo Cookies made with white cake mix, cream cheese, and peppermint extracts, studded with Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips for a soft, minty, and chocolatey treat perfect for the holidays.
Ingredients
Scale
Cookie Dough
- 1 box white cake mix
- 8 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
Mix-ins and Toppings
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces plus extra for topping
- ½ cup dark chocolate chips plus extra for topping
Instructions
- Make the Dough: Add the dry cake mix, softened butter, egg, peppermint extract, vanilla extract, and cream cheese to a mixing bowl. Beat with a mixer until all ingredients form a soft dough with no streaks of butter or cream cheese.
- Add Mix-ins: Gently stir in Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips. Refrigerate the dough for at least 60 minutes until it is firm and does not stick to your hands when rolling.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking.
- Form Cookies: Scoop or roll the dough into 24 equal balls. Place 12 cookie balls on a baking sheet and keep the remaining 12 refrigerated until ready to bake.
- Bake Cookies: Bake the cookies on the baking sheet for 10-11 minutes. Avoid overbaking; cookies will appear very soft and slightly undone when removed from the oven.
- Cool Cookies: Allow the hot cookies to sit on the baking sheet for 2-3 minutes. Then, use a thin metal spatula to transfer them gently onto parchment paper on the counter.
- Shape and Decorate: If cookies are extra puffy, gently tap the tops with the flat bottom of the spatula. Press extra dark chocolate chips or peppermint pieces into the tops of the hot cookies. Let cool completely.
- Store: Once cooled, store cookies in a sealed container to maintain freshness.
Notes
- Use Pillsbury or Aldi white cake mix for the best results.
- Ensure butter and cream cheese are softened but not overly soft to prevent dough from becoming too sticky; refrigerate dough longer if needed.
- A hand mixer may require additional time to fully combine the dough until no butter or cream cheese streaks remain.
- Cookies set best after cooling on the counter for a few hours.
- If Andes Peppermint Crunch is unavailable, substitute with any chocolate peppermint candy bar, chopped finely.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
