Bakery-Style Peppermint Oreo Cookies
Bringing the bakery magic to your kitchen these Bakery-Style Peppermint Oreo Cookies— made with real Oreos—a cookie within a cookie are tender, chewy, and simply melt in your mouth. They're the perfect make-ahead cookie, guaranteed to be a hit at any holiday gathering!
Servings: 8 cookies
Calories: 260kcal
Ingredients
COOKIES:
- 1 ½ cups organic all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup unsalted butter, softened at room temp.
- ¾ cup organic cane sugar
- 1 large egg, at room temp.
- 1 teaspoon peppermint extract
- 8 Oreo cookies, roughly chopped
- 2 candy canes, crushed into medium pieces
Instructions
TO MAKE THE COOKIES:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, add in the softened butter and sugar, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg and peppermint extract, and continue to mix until combined.
- In a bowl, add together the flour, baking soda, and baking powder, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in candy cane pieces and Oreo cookies.
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. For a bit of extra pizazz, add a few more pieces of of crushed candy cane + Oreo cookies, pressing them in each cookie slightly, if desired. NOTE: See notes for the "banging method" for a nice crinkled, flatter look.
BAKE THE COOKIES:
- Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown.
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of milk, tea, or eggnog.
- Bon Appetit!
Notes
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
Nutrition
Calories: 260kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 174mg | Potassium: 44mg | Fiber: 1g | Sugar: 19g | Vitamin A: 389IU | Calcium: 25mg | Iron: 1mg