Peppermint Oreo Cookies (Print Version)
# Ingredients:
01 -
1 box white cake mix.
02 -
8 tbsp unsalted butter, softened.
03 -
1 large egg.
04 -
½ tsp peppermint extract.
05 -
½ tsp vanilla extract.
06 -
4 oz cream cheese, softened.
07 -
1 cup Oreo cookie chunks.
08 -
1 cup Andes Peppermint Crunch pieces (plus extra for topping).
09 -
½ cup dark chocolate chips (plus extra for topping).
# Instructions:
01 -
In a mixing bowl, combine the cake mix, softened butter, egg, peppermint extract, vanilla extract, and cream cheese until a soft dough forms.
02 -
Gently stir in the Oreo cookie chunks, peppermint crunch pieces, and dark chocolate chips.
03 -
Refrigerate the dough for at least 60 minutes to firm up.
04 -
Preheat the oven to 350°F (177°C). Scoop and roll the dough into 24 balls.
05 -
Place 12 dough balls on a baking sheet and bake for 10-11 minutes. Keep the other 12 dough balls refrigerated. Do not overbake; the cookies should appear soft.
06 -
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
# Notes:
01 -
This recipe creates a festive, chewy cookie perfect for the holidays with a mix of Oreo chunks, peppermint crunch, and dark chocolate chips.
02 -
Ensure not to overbake for a soft and chewy texture.
03 -
Refrigerating the dough helps maintain cookie shape during baking.