This post may contain affiliate links. Please read our disclosure policy.
These giant chocolate cookies are loaded with crushed Oreos, topped with velvety cream cheese, and adorned with a smattering of soft peppermint candies. Chocolate Oreo Peppermint Cookies are elfishly good and better than what you might find at a chain store.
Oreo Peppermint Cookies
I’m going to level with you for a second: I didn’t think it could get better than my Crumbl Oreo cookie copycat. And then these cookies happened. And, wow, did it get better! This is a Christmas cookie that will amaze and wow and solicit recipe requests. It is a giant soft, thick, chewy chocolate cookie with crushed Oreos mixed in. On top, you’ll find a thick and velvety cream cheese frosting that will have you questioning whether you even need the cookie (you do). But the best part of these cookies is the happy sprinkle of crushed peppermint. It mixes with every bite and the combo is honestly just so, so good. It’s like a peppermint jo-jo, but better (IYKYK).
Ingredients
*Find instructions and exact quantities in the recipe card at the bottom of the post.
Oreo Cookie Base
- Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Granulated sugar
- Brown sugar – The combination of white and brown sugar create a wonderful texture and help the cookie stay moist.
- Eggs
- Vanilla
- All-purpose flour – Just plain all-purpose flour will do the trick. Nothing fancy needed here!
- Black cocoa powder – This is different from dark cocoa powder, and it’s key in getting the classic Oreo color and flavor.
- Crushed oreos – leave the cream!
- Baking soda
- Baking powder
- Salt
Cream Cheese Frosting
- Salted butter, softened – Again, I use salted butter here.
- Cream cheese, room temperature – Use real cream cheese in a cube! Not the spreadable tub kind.
- Vanilla
- Powdered sugar
- Milk to thin, if needed – You can use this thin out the frosting a touch, if desired. I usually just leave mine as is.
- Crushed Bob’s Soft Peppermints – You can use other types of peppermint, but this is my very favorite because it is soft and melty without hard edges.
How to Make Peppermint Oreo Cookies
- Preheat the oven to 350°F (180° C).
- In a bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar.
- Next, add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt), mix into the dough until completely combined.
- Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
- Bake for 12-15 minutes, until the cookies are no longer glossy on the top.
- Allow the cookies to cool on the pan for 20 minutes before frosting.
- While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
- Add the powdered sugar, one cup at a time. Make sure to mix in completely before adding more powdered sugar.
- Add milk a tsp at a time until you’ve reached your desired consistency, if needed.
- Put the finished frosting into a gallon sized zip top bag and cut the corner of the bag to use it to pipe the frosting onto the warm cookies in a spiral. You can also use a piping bag fit with a large round tip, if preferred.
- Sprinkle the crushed peppermints on top of the frosting.
- Serve warm. Enjoy! Store in an airtight container either in the fridge or on the counter. Best enjoyed within 3 days.
How should I store Peppermint Oreo Cookies?
Once cooled, store these cookies in an airtight container either in the fridge or on the counter. Best enjoyed within 3 days! These are really boss served warm, so feel free to hold off on frosting and pop the cookie in the microwave for a sec (10 seconds ish) and then frost and top with peppermint when you’re ready to enjoy!
Can this cookie be frozen?
Heck yes, it can! Once the cookies have been assembled and cooled completely, place on a cookie sheet. Throw the whole sheet in the freezer for 30ish minutes or until the cookies/frosting are slightly hardened. Remove from the pan and place in an airtight container or ziptop bag, separating the layers of cookies with parchment paper. Freeze for up to 3 months.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A nice Hand Mixer will also do the job of saving you arm aches!
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting.
- Piping tips – This is a set of my 4 favorite piping tips. I used a large round tip!
Happily Festive Cookies
Chocolate Oreo Peppermint Cookies
Ingredients
Oreo Cookie Base
- 1 1/2 cups (333g) salted butter
- 3/4 cup (173g) granulated sugar
- 1 1/2 cups (369g) brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 cups (456g) all-purpose flour
- 1 cup (120g) black cocoa powder
- 2 1/2 cups (220g) crushed oreos 40 oreos, crushed
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Cream Cheese Frosting
- 1/4 cup (56g) salted butter, softened
- 8 oz cream cheese, room temperature
- 2 tsp vanilla
- 4 cups (428g) powdered sugar
- milk to thin, if needed
- Crushed bob’s Soft Peppermints
Instructions
- Preheat the oven to 350°F (180° C).
- In a bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar.1 1/2 cups (333g) salted butter, 3/4 cup (173g) granulated sugar, 1 1/2 cups (369g) brown sugar
- Next, add the egg and vanilla. Mix until light in color and creamy.2 eggs, 1 tbsp vanilla
- Add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt), mix into the dough until completely combined.3 cups (456g) all-purpose flour, 1 cup (120g) black cocoa powder, 2 1/2 cups (220g) crushed oreos 40 oreos, crushed, 2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
- Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
- Bake for 12-15 minutes, until the cookies are no longer glossy on the top.
- Allow the cookies to cool on the pan for 15 minutes before frosting.
- While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.1/4 cup (56g) salted butter, softened, 8 oz cream cheese, room temperature, 2 tsp vanilla
- Add the powdered sugar, one cup at a time. Make sure to mix in completely before adding more powdered sugar.4 cups (428g) powdered sugar
- Add milk a tsp at a time until you've reached your desired consistency, if needed.milk to thin, if needed
- Put the finished frosting into a gallon sized zip top bag and cut the corner of the bag to use it to pipe the frosting onto the warm cookies in a spiral.
- Sprinkle the crushed peppermints on top of the frosting.Crushed bob’s Soft Peppermints
- Serve warm. Enjoy! Store in an airtight container either in the fridge or on the counter. Best enjoyed within 3 days.
Hi! Looking forward to making this. I can’t find any black cocoa powder, is it okay if I just use regular unsweetened? Thanks!
Yes, you can. It just won’t end up as dark as an Oreo!
I am getting ready to make these cookies but I’m wondering if it’s missing an ingredient. Was there supposed to be any peppermint flavoring anywhere in the cookie besides just what is on top?
You can replace the vanilla in the cookie + frosting with peppermint flavoring, if desired!
Great recipe! I made these cookies last night. I used 2.25-ounce portions because I wanted more cookies versus a few giant ones. It yielded 28, 3-inch cookies. The dough had a lot of dry ingredients so I used my Bosch mixer. I’m not positive it would have fit in my KitchenAid. Could you edit the recipe to say what type of butter for the cookies? I took a guess and used room temperature.
I haven’t made the icing yet – I was thinking of omitting the cream cheese and using regular buttercream with cream cheese emulsion and gifting to the teachers so they would be bit more shelf-stable.