There’s something magical about the holidays—the twinkling lights, the cozy sweaters, and, of course, the smell of freshly baked cookies filling the kitchen. And let me tell you, nothing screams “holiday cheer” quite like a batch of my Peppermint Oreo Crunch Cookies. These little beauties are the perfect mash-up of cool peppermint, rich chocolate, and that irresistible Oreo crunch. Plus, they’re so easy to whip up, thanks to a trusty box of cake mix (shh, no one needs to know!).
I first made these cookies for a cookie swap years ago, and now they’re a non-negotiable part of our holiday baking lineup. My kids beg for them, and my neighbors “just happen” to drop by when they smell them baking. The secret? That perfect balance of creamy peppermint, melty chocolate, and those little Oreo surprises in every bite. Trust me, once you try them, you’ll understand why they disappear faster than wrapping paper on Christmas morning.
Why You’ll Love These Peppermint Oreo Crunch Cookies
Oh my goodness, where do I even start? These cookies check ALL the boxes:
- Festive magic in every bite: That peppermint-chocolate combo instantly puts you in the holiday spirit (and makes your kitchen smell like Santa’s workshop!)
- No-fail texture: The cake mix base gives them that perfect soft-yet-slightly-chewy consistency every single time
- Surprise crunch: Those Oreo chunks hiding inside? Pure cookie bliss!
- Quick to make: From bowl to oven in 15 minutes flat (plus chilling – but we’ll get to that!)
- Total crowd-pleaser: Kids go nuts for them, and adults pretend to be civilized while secretly taking thirds
Seriously, these might just become your new holiday tradition – they’re that good!
Ingredients for Peppermint Oreo Crunch Cookies
Gather these goodies – trust me, every single one plays a starring role in creating cookie magic:
- 1 box white cake mix (the 15.25 oz size – not the “extra moist” kind)
- 8 tablespoons unsalted butter, softened (that’s 1 stick, left out for 30 minutes)
- 1 large egg (room temperature cracks less when mixing)
- ½ teaspoon peppermint extract (not mint – the difference matters!)
- ½ teaspoon vanilla extract (the real stuff, please)
- 4 ounces cream cheese, softened (full-fat for best texture)
- 1 cup Oreo cookie chunks (about 10 cookies, roughly chopped)
- 1 cup Andes Peppermint Crunch pieces (plus extra for pressing on top)
- ½ cup dark chocolate chips (plus extra for topping)
Ingredient Notes & Substitutions
Need to tweak things? I’ve been there! Gluten-free cake mix works fine, and vegan cream cheese can sub in – just know the texture changes slightly. That chilling time? Non-negotiable. It prevents cookie pancakes and lets flavors marry. No Andes mints? Crushed candy canes add holiday zing (just reduce peppermint extract to ¼ tsp). And if you’re out of dark chocolate, semi-sweet chips bring their A-game too!
How to Make Peppermint Oreo Crunch Cookies
Okay, let’s get baking! These cookies come together in a flash, but I’ll walk you through every step to make sure they turn out perfect:
- Mix it up: Grab your biggest bowl and throw in the cake mix, softened butter, egg, peppermint extract, vanilla, and cream cheese. Beat it with an electric mixer on medium until a soft dough forms – about 2 minutes. Scrape the sides halfway through. The dough will be thick and dreamy!
- Fold in the goodies: Now the fun part! Gently stir in those Oreo chunks, Andes pieces, and chocolate chips. I like to save a handful of each for pressing on top later – makes them extra pretty.
- Chill out: Cover the bowl and refrigerate for at least an hour. I know, waiting is hard, but this keeps the cookies from spreading too much. Pro tip: I sometimes make the dough the night before – it bakes up even better!
- Bake with love: When you’re ready, preheat your oven to 350°F and line baking sheets with parchment. Scoop dough into 1.5-inch balls (I use my trusty cookie scoop) and space them 2 inches apart. Bake just 10-11 minutes – they’ll look underdone but will firm up as they cool.
- Top it off: Immediately after pulling them out, press those reserved chocolate chips and Andes pieces into the warm cookies. Let them sit on the hot pan for 2-3 minutes before transferring to a cooling rack.
Tips for Perfect Cookies
Listen, I’ve made every mistake so you don’t have to! Don’t skip the chill time – warm dough = flat cookies. Undermixing leads to crumbly texture, but overmixing makes them tough. And whatever you do, pull them when they look underbaked – they’ll finish cooking on the pan. A cookie scoop ensures they’re all the same size (and bake evenly). Oh, and parchment paper? Your best friend for easy cleanup!
Storing and Serving Peppermint Oreo Crunch Cookies
These cookies disappear fast in my house, but if you miraculously have leftovers (or want to get a head start on holiday baking), here’s how to keep them perfect. Store cooled cookies in an airtight container at room temperature for up to 5 days – they stay surprisingly soft! For longer storage, freeze them in layers separated by parchment paper for up to 2 months. My favorite way to serve? Slightly warmed with a cold glass of milk or a steaming cup of coffee – the peppermint just sings!
Peppermint Oreo Crunch Cookies FAQs
I get asked these questions all the time when I bring these cookies to holiday parties – here are the answers I’ve discovered through years of peppermint cookie experiments!
Can I freeze the dough?
Absolutely! I always make a double batch and freeze half. Form the dough balls first, then freeze them on a baking sheet before transferring to a ziplock bag. They’ll keep for 2 months – just add 1-2 extra minutes when baking from frozen.
How long do they stay fresh?
These cookies stay soft for up to 5 days stored in an airtight container (if they last that long!). Pro tip: Add a slice of bread to the container – it keeps them perfectly moist.
Can I use different extracts?
While peppermint extract gives that classic holiday flavor, you can swap in almond or orange extract for fun variations. Just reduce to ¼ teaspoon since these are more potent.
Why do my cookies spread too much?
Usually this means your dough wasn’t chilled long enough, or your butter was too soft. Next time, try popping the baking sheet in the fridge for 10 minutes before baking too!
Nutritional Information
Now, I’m no nutritionist (and let’s be real – holiday cookies aren’t exactly health food!), but here’s the scoop on what’s in each Peppermint Oreo Crunch Cookie. Keep in mind these are estimates – actual numbers can vary based on the specific brands you use. Each delicious cookie comes in at about:
- 150 calories
- 8g fat (4g saturated)
- 18g carbs (1g fiber, 10g sugar)
- 2g protein
My philosophy? Enjoy every minty, chocolatey bite – holiday calories don’t count when they’re this festive!
Share Your Peppermint Oreo Crunch Cookies
I’d love to see your cookie creations! Snap a pic and tag me – nothing makes me happier than seeing these pepperminty treats spreading holiday joy in other kitchens. Happy baking!
For more baking inspiration, check out BestAllTop on Pinterest.
Print
Irresistible Peppermint Oreo Crunch Cookies You’ll Crave
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies with a peppermint and Oreo crunch, perfect for holiday treats.
Ingredients
- 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
- 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
- In a mixing bowl, combine the dry cake mix, softened butter, egg, peppermint extract, vanilla extract, and softened cream cheese. Beat with an electric mixer until a soft dough forms.
- Gently fold in the Oreo chunks, Andes Peppermint pieces, and dark chocolate chips. Cover and refrigerate the dough for at least 60 minutes.
- Preheat oven to 350°F (175°C). Scoop or roll the dough into 24 balls. Place 12 on a baking sheet lined with parchment paper and refrigerate the remaining 12.
- Bake the cookies for 10 to 11 minutes. They will appear soft and slightly underbaked when removed. Let them rest on the hot baking sheet for 2–3 minutes.
- Use a thin metal spatula to transfer the cookies to parchment paper on the counter. Press extra dark chocolate chips and Andes Peppermint pieces into the warm cookie tops. Allow to cool completely.
- Store the fully cooled cookies in a sealed container.
Notes
- Chill the dough for easier handling.
- Cookies will firm up as they cool.
- Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg