Original Oreo Peppermint Crunch Cookies Recipe

These Oreo Peppermint Crunch Cookies combine the classic, beloved Oreo flavor with the festive crunch of peppermint. With a rich chocolate cookie base, crushed Oreos, and crunchy peppermint pieces, these cookies are the perfect treat for the holiday season or whenever you want to indulge in a delicious, minty dessert.

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups crushed Oreo cookies (about 10-12 cookies)
1/2 cup crushed peppermint candies (or peppermint bark)
1/2 cup semi-sweet chocolate chips (optional)

Instructions:

Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until creamy and smooth, about 2-3 minutes. Add the egg and vanilla extract and mix until combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
Add the mix-ins: Gently fold in the crushed Oreo cookies, crushed peppermint candies, and chocolate chips (if using). The dough will be thick and studded with peppermint and Oreo pieces.
Form the cookies: Use a cookie scoop or tablespoon to scoop out dough and roll it into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Flatten the cookies: Gently press down on each dough ball with your fingers or a fork to flatten the cookies slightly.
Bake the cookies: Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies should be soft in the center but firm up as they cool.
Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

If you prefer a stronger peppermint flavor, you can add a few drops of peppermint extract to the dough.
To make the peppermint crunch even more festive, you can drizzle melted white chocolate over the cooled cookies.
These cookies can be stored in an airtight container at room temperature for up to a week or in the fridge for a longer shelf life.
Feel free to substitute with peppermint chips if you prefer a more uniform texture.