Chocolate Oreo Peppermint Cookies
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.
Servings: 12 large 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.
Nutrition
Calories: 955kcal | Carbohydrates: 168g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 523mg | Potassium: 159mg | Fiber: 2g | Sugar: 121g | Vitamin A: 902IU | Calcium: 61mg | Iron: 3mg
