Description
Delightfully soft and festive Peppermint Oreo Cookies made with white cake mix, cream cheese, and peppermint extracts, studded with Oreo chunks, Andes Peppermint Crunch pieces, and dark chocolate chips, perfect for holiday celebrations or anytime a minty chocolate treat is desired.
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
- 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
- Prepare the dough: In a mixing bowl, combine the white cake mix, softened butter, egg, peppermint extract, vanilla extract, and softened cream cheese. Beat with a mixer until a soft dough forms, ensuring no streaks of butter or cream cheese remain.
- Add mix-ins: Gently stir in the Oreo cookie chunks, Andes Peppermint Crunch pieces, and dark chocolate chips. Cover and refrigerate the dough for at least 60 minutes or until it’s firm enough to handle without sticking to your hands.
- Preheat oven: Set the oven to 350 degrees Fahrenheit and allow it to fully preheat before baking.
- Shape the cookies: Scoop or roll the chilled dough into 24 even balls. Place 12 balls on a baking sheet lined with parchment paper and keep the remaining 12 balls refrigerated until ready to bake.
- Bake: Bake the cookies for 10-11 minutes, taking care not to overbake. The cookies will appear soft and slightly underdone when removed from the oven.
- Cool and finish: Let the cookies rest on the hot baking sheet for 2-3 minutes. Use a thin metal spatula to transfer them gently onto parchment paper placed on the counter. If the cookies are puffy, gently tap the tops with the bottom of the spatula and press extra chocolate chips or peppermint pieces into the tops. Allow cookies to cool completely before storing.
- Store: Store the cooled cookies 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 avoid sticky dough; refrigerate longer if necessary.
- Mix thoroughly when using a hand mixer until dough is fully combined with no streaks.
- Cookies firm up better after cooling on the counter for a few hours.
- If Andes Peppermint Crunch pieces are unavailable, substitute with any chocolate peppermint candy bar chopped into small pieces.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 130 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
