Peppermint Oreo Cookies Recipe

If you’re looking for a festive, melt-in-your-mouth treat that combines rich chocolate, refreshing peppermint, and that iconic Oreo crunch, you’re in for a real treat. This Peppermint Oreo Cookies Recipe is one of my all-time favorites during the holidays, but honestly, I crave them all year long! They’re soft, chewy, and loaded with peppermint candy pieces so every bite feels like a cozy winter hug. Keep reading—once you try these, you’ll be hooking your friends and family, too!

this Recipe

Ingredients You’ll Need

To get these Peppermint Oreo Cookies just right, it’s really about balancing creamy, minty, and chocolatey components. The cake mix adds softness, while the cream cheese makes the dough wonderfully tender. Here’s a peek at what you’ll want on hand before starting.

• White cake mix: I find Pillsbury or Aldi brand works best for the perfect crumb and sweetness.
• Unsalted butter: Softened, but not melted—you want it just right so your dough comes together smoothly.
• Large egg: Helps bind the dough and lift the cookies.
• Peppermint extract: Just enough to give that bright mint punch without overpowering.
• Vanilla extract: Adds warmth and depth to the flavor profile.
• Cream cheese: Softened but still cool, for that signature tender texture I love.
• Oreo cookie chunks: Classic cookies broken into small, bite-worthy pieces.
• Andes Peppermint Crunch pieces: If you can’t find these, any chocolate peppermint candies chopped finely work wonders.
• Dark chocolate chips: For that bittersweet contrast that makes this recipe shine.

Variations

I love how adaptable this Peppermint Oreo Cookies Recipe is. Over the years, I’ve played around with different chocolate types and peppermint intensities—feel free to make it your own! It’s a really forgiving cookie dough and open to some fun tweaks.

• Double chocolate: I sometimes swap half the cake mix for chocolate cake mix—trust me, it’s insanely rich and perfect if you want a deeper chocolate hit.
• Vegan variation: Use vegan butter and an egg substitute, plus check that your cake mix is vegan-friendly.
• No cream cheese option: If you’re out, you can replace cream cheese with extra butter, but the cookie texture will be slightly different—still delicious though!
• Extra Peppermint kick: Drizzle melted white chocolate infused with peppermint extract on top for an elevated finish that wows guests.

How to Make Peppermint Oreo Cookies Recipe

Step 1: Mix Up the Magical Dough

Start by adding your dry cake mix, softened butter, egg, extracts, and cream cheese right into a large mixing bowl. I like to use a hand mixer for this part because it blends everything evenly without overworking the dough. Keep beating until the mixture transforms into a soft, creamy dough with no streaks of butter or cream cheese floating around. This usually takes a little longer than you’d think with the cream cheese involved, so have patience—it’s worth it for that perfect texture.

Step 2: Stir in the Cookie and Peppermint Goodies

Next, gently fold in your Oreo chunks, Andes Peppermint Crunch pieces, and dark chocolate chips. I find it helps to use a wooden spoon or spatula—just enough to distribute everything evenly without breaking up your chunks too much. This part is so fun because you get to see all the peppermint and cookie pieces embedded in the dough.

Step 3: Chill Like a Pro

Pop the dough into the fridge for at least an hour. This chilling step is a game-changer—it firms up the dough so that when you roll or scoop it, it won’t stick to your hands. Bonus: the longer you chill, the easier it is to handle, and the flavors have time to meld beautifully. If your kitchen is warm, I recommend pushing it closer to two hours for best results.

Step 4: Bake with Love

Preheat your oven to 350°F, then scoop or gently roll your dough into 24 equal balls. Place 12 on a baking sheet lined with parchment paper and keep the other 12 in the fridge so they stay cold. This batch baking method helps your oven stay hot so that your cookies bake evenly. Pop the tray in the oven for 10-11 minutes—don’t worry if the cookies look very soft or slightly underdone when you take them out. This is exactly what you want for soft, chewy cookies.

Step 5: Finish & Cool

Let the cookies sit on the hot baking sheet for 2-3 minutes—they’ll continue to set as they cool. Use a thin metal spatula to gently transfer them to parchment paper on the counter. If you see some puffy tops, I tap them lightly with the flat bottom of the spatula. While the cookies are still warm, press some extra chocolate chips or peppermint candy pieces into the tops for an irresistible look and extra flavor. Then, just let them cool completely before storing. These are tempting to devour warm, but trust me, they taste even better once fully cooled.

How to Serve Peppermint Oreo Cookies Recipe

Garnishes

I love adorning these cookies with a little extra holiday flair—chopped peppermint candy on top adds a visual pop and an extra mint crunch that really delights my guests. Sometimes I also sprinkle a tiny pinch of flaky sea salt on top to bring out all the chocolate and peppermint flavors even more. It’s soooo good!

Side Dishes

These cookies pair perfectly with a cold glass of milk or a steaming cup of hot cocoa—especially during chilly evenings. For parties, I like serving them alongside a peppermint mocha latte or even a scoop of vanilla ice cream for a fancied-up dessert platter.

Creative Ways to Present

For holiday gatherings, I arrange these cookies on a festive platter lined with pine sprigs and a few candy canes for color and scent. Wrapping a small stack in clear cellophane tied with a peppermint-striped ribbon makes for a delightful edible gift too—I’ve had friends say it was their favorite present!

Make Ahead and Storage

Storing Leftovers

I store leftover Peppermint Oreo Cookies in an airtight container at room temperature. They stay soft and fresh for up to 4-5 days, although they rarely last that long in my house! If your home is warm, popping them in the fridge can extend freshness but might firm them up a bit.

Freezing

These cookies freeze wonderfully. I usually freeze them unbaked—shaped into balls on a tray, then transferred to a freezer bag once firm. When I want fresh cookies, I bake straight from frozen, adding a minute or two to the bake time. It’s my secret weapon for last-minute treats!

Reheating

To reheat, I pop cookies in the microwave for about 10 seconds or warm them briefly in a 300°F oven wrapped in foil. This revives their soft texture and releases those wonderful aromas again. Nothing beats that warm, just-baked cookie feeling!

FAQs

Final Thoughts

This Peppermint Oreo Cookies Recipe is one I always come back to when I want easy, show-stopping cookies. The festive peppermint and classic Oreo combo feels like a holiday party in your mouth, whether it’s December or July! I used to struggle with dry or crumbly cake mix cookies, but adding cream cheese changed the game. You’ll love how soft and flavorful these turn out every single time. I hope you try this recipe soon and it becomes a treasured staple in your baking lineup, just like it is in mine!

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