Description
Delight in these festive Peppermint Oreo Cookies made with a soft white cake mix dough, creamy cream cheese, crunchy Oreo chunks, and refreshing peppermint pieces. Perfectly soft with bursts of chocolate and mint, these cookies are ideal for holiday treat tables or cozy winter snacking.
Ingredients
Scale
Cookie Dough
- 1 box white cake mix (preferably Pillsbury or Aldi brand)
- 8 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
Mix-ins
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces + extra for topping
- 1/2 cup dark chocolate chips + extra for topping
Instructions
- Prepare the Dough: Add the dry cake mix, softened butter, egg, peppermint extract, vanilla extract, and softened cream cheese into a mixing bowl. Beat with an electric mixer until a soft and uniform dough forms, ensuring no streaks of butter or cream cheese remain.
- Add Mix-ins: Gently fold in the Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips into the dough. Be careful not to overmix to preserve the texture of the chunks.
- Chill the Dough: Refrigerate the dough for at least 60 minutes; longer chilling is preferable. The dough should firm up enough to not stick to your hands when rolling.
- Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Scoop or roll the chilled dough into 24 equal balls. Place 12 balls on a baking sheet lined with parchment paper and keep the remaining 12 balls refrigerated until ready to bake.
- Bake the Cookies: Bake the cookies for 10-11 minutes, taking care not to over-bake. The cookies will be soft and appear slightly underdone when removed.
- Cool the Cookies: Let the cookies rest on the hot baking sheet for 2-3 minutes post-baking. Then gently transfer them using a thin metal spatula onto parchment paper on the counter.
- Final Touch: If the cookies are very puffy, gently tap their tops with the spatula flat side. While still warm, press extra chocolate chips or peppermint pieces into the tops of the cookies for added decoration and flavor. Allow them to cool completely before storing.
- Store Properly: Once cooled, store cookies in a sealed container to maintain freshness.
Notes
- Using Pillsbury or Aldi white cake mix produces the best cookie texture and flavor.
- Ensure butter and cream cheese are softened but not overly soft to avoid overly sticky dough.
- If mixing by hand, it will take longer to achieve a consistent dough; continue mixing until smooth.
- These cookies improve in texture after cooling on the counter for a few hours, as cake mix cookies take longer to set.
- If Andes Peppermint Crunch pieces are unavailable, substitute with any chocolate peppermint candy bars cut into small pieces.
Nutrition
- Serving Size: 1 cookie
- Calories: 179
- Sugar: 12g
- Sodium: 73mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
