Servings: 24 cookies
Calories: 150kcal
Equipment
- oven
- mixing bowl
- Whisk
- spatula
- Baking sheets
- parchment paper
Ingredients
For the Cookie Dough
- 2 1/4 cups All-Purpose Flour for the perfect chewy texture
- 1/2 teaspoon Baking Soda helps the cookies rise and stay soft
- 1/2 teaspoon Salt enhances the sweetness of the dough
- 1/2 cup Unsalted Butter room temperature for easy creaming
- 1/2 cup Granulated Sugar adds sweetness and structure
- 1 cup Brown Sugar light, for rich caramel undertones
- 2 large Eggs room temperature to create a smooth batter
- 1 teaspoon Vanilla Extract for a hint of warmth and depth
- 1 teaspoon Peppermint Extract to infuse the cookies with festive flavor
For the Mix-Ins
- 1 cup Semi-Sweet Chocolate Chips for a rich, chocolatey goodness
- 1 cup Milk Chocolate Chips adds a creamy sweetness that balances the dark chocolate
- 1 1/2 cups Crushed Oreo Cookies preferably Peppermint Oreos, for that delightful crunch and flavor pop
Optional Garnish
- Crushed Candy Canes perfect for a festive touch on top if desired
Instructions
How to Make Oreo Peppermint Chocolate Chip Cookies
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the unsalted butter, granulated sugar, and brown sugar together in a large mixing bowl for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla and peppermint extracts until just combined.
- Whisk together the all-purpose flour, baking soda, and salt in a separate medium bowl until smooth.
- Gradually add the dry mix to the wet ingredients, mixing on low speed until just combined.
- Fold in the semi-sweet and milk chocolate chips along with the crushed Oreo cookies using a spatula.
- Chill the cookie dough in the refrigerator for at least 30 minutes.
- Scoop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-12 minutes, or until golden brown around the edges. Rotate sheets halfway through.
- Cool the cookies on the baking sheets for about 5 minutes before transferring to a wire rack.
- If desired, sprinkle crushed candy canes on top for an extra festive touch.
Notes
For best results, use room temperature ingredients and avoid overmixing the dough.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.5mg
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