It isn’t really Christmas without some peppermint here and there, so might I present these peppermint Oreo cookies! They’ve got cream cheese in the dough which makes them extra soft and keeps them soft for days. Plus peppermint and Oreos is just such a delightful combo imo!

ingredients you’ll need for peppermint oreo cookies

• 3/4 cup (162 g) brown sugar
• 1/2 cup (113 g) butter, softened
• 1/4 cup (56 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (195 g) all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup Oreo chunks
• 1 cup peppermint chips

why cream cheese makes cookies so soft

Cream cheese is not a common ingredient in cookie dough, but it’s a powerful one. I tested it a lot for a few recipes in my cookbook, Cookie Club (which you can pre-order now!), and loved how soft it made the cookies.

It adds moisture and richness without making the dough greasy, and the fat in cream cheese is different from butter:

• It’s softer and creamier, which leads to ultra-tender cookies.
• It helps create a denser, thicker cookie that doesn’t spread too much.
• It adds the slightest tang, which balances sweetness and makes the flavor feel round and warm.

how to make peppermint oreo cookies

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Add the brown sugar, butter, cream cheese, and granulated sugar to a large bowl. Mix with a stand or hand mixer for about 2 minutes, until smooth and fluffy.
3. Add the egg and vanilla. Mix for another minute.
4. Add the flour, salt, baking powder, and baking soda. Mix on low until the flour disappears.
5. Add the Oreo chunks and peppermint chips, then mix on low just until everything is evenly distributed.
6. Use a large cookie scoop (1/4 cup) to scoop the dough. Place up to six dough balls per sheet.
7. Bake for 9–11 minutes, until the edges are just set.
8. Let the cookies cool on the sheet for 10 minutes before transferring to a rack to cool completely.

substitutes for peppermint chips

I love using Andes peppermint chips, but if you can’t find them, here are some great swaps:

1. crushed candy canes: fold them in gently so they don’t dissolve too much in the dough.
2. andes peppermint crunch pieces: these melt slightly into the cookie and add a creamy mint flavor.
3. white chocolate chips + crushed peppermint: a delicious combo that gives you the best of both worlds of the Andes peppermint chips.
4. peppermint bark chopped into pieces: most peppermint bark has milk or dark chocolate, so using it will add those chocolates to the dough, but that’s totally fine.

other recipes you’ll love

• christmas crack cookies
• cinnamon oatmeal cookies
• christmas sprinkle cookies
• gingerbread coffee cake cookies

peppermint oreo coookies

print recipe pin recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dessert

Servings 9 large cookies

ingredients

  

• 3/4 cup (162 g) brown sugar
• 1/2 cup (113 g) butter, softened
• 1/4 cup (56 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (195 g) all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup oreo chunks
• 1 cup peppermint chips

instructions

 

• Preheat the oven to 350F. Line two baking sheets with parchment paper.
• Place the brown sugar, butter, cream cheese, and sugar in a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes. Add the egg and vanilla extract. Mix until combined, about 1 minute.
• Add the flour, salt, baking powder, and baking soda. Mix on low until the flour is just combined. Add the oreo chunks and peppermint chips. Mix on low until just distributed through the dough.
• Use a large (1/4 cup) cookie scoop to scoop out the dough. Place up to 6 dough balls on each baking sheet. Bake for 9-11 minutes, until the edges are just set. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.