Description
Delightfully festive Peppermint Oreo Cookies made with white cake mix, cream cheese, and peppermint extract, loaded with Oreo chunks, Andes Peppermint Crunch pieces, and dark chocolate chips for a soft, melt-in-your-mouth holiday treat.
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
Add-ins
- 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
- Mix dough: Add the dry cake mix, softened butter, egg, peppermint extract, vanilla extract, and softened cream cheese to a mixing bowl. Beat with a mixer until a soft dough forms without streaks of butter or cream cheese.
- Add mix-ins: Gently stir in the Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips ensuring they are evenly distributed through the dough.
- Chill dough: Refrigerate the dough for at least 60 minutes. Chilling longer improves consistency and ensures the dough does not stick when rolled.
- Preheat oven: Set the oven temperature to 350 degrees Fahrenheit to prepare for baking.
- Form cookies: Scoop or roll the chilled dough into 24 equal balls. Arrange 12 cookie balls on a baking sheet and place the remaining 12 in the refrigerator until ready to bake.
- Bake: Bake the cookies on the prepared sheet for 11 minutes. Avoid overbaking; cookies will appear very soft and slightly underdone upon removal.
- Cool cookies: Let the cookies rest on the hot baking sheet for 2 to 3 minutes. Then, gently transfer them using a thin metal spatula onto parchment paper on the counter.
- Shape and top: If any cookies are extra puffy, gently press down their tops with the bottom of a flat spatula. Press extra dark chocolate chips or peppermint pieces into the warm cookies for added decoration.
- Final cooling and storage: Allow cookies to cool completely on the counter. Store them in a sealed container to maintain freshness.
Notes
- Use a Pillsbury or Aldi white cake mix for best results.
- Ensure butter and cream cheese are softened but not overly soft to help the dough set properly.
- A hand mixer may require extra mixing time to fully combine ingredients without streaks.
- Chilling the dough longer improves handling and texture.
- If Andes Peppermint Crunch pieces are unavailable, substitute with any chocolate peppermint candy bar cut into small pieces.
- These cookies taste best after cooling on the counter for a few hours, allowing them to set fully.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 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
