Peppermint Cookies-and-Cream Cookies Recipe

These festive Peppermint Cookies-and-Cream Cookies are the ultimate holiday mashup, combining a chewy brown sugar dough with crushed Oreos and cool peppermint puffs. Enhanced with cornstarch for a pillow-soft texture, every bite offers a satisfying crunch of candy and rich chocolate that tastes like winter in a cookie.

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Peppermint Cookies-and-Cream Cookies Ingredients

The Chewy Dough:

• 1 cup (2 sticks) Unsalted Butter: Room temperature, for optimal creaming.
• Sugars: 1 cup packed light brown sugar for chewiness and 1/3 cup granulated sugar for crisp edges.
• 2 Large Eggs: To bind the heavy load of mix-ins.
• Extracts: 1 1/2 tsp pure vanilla extract and 3/4 tsp peppermint extract for that signature holiday flavor profile.
• 2 3/4 cups All-Purpose Flour: Spooned and leveled.
• 2 tablespoons Cornstarch: The secret ingredient that keeps the cookies thick and soft.
• Leavening: 1 tsp baking powder, 1/4 tsp baking soda, and 1 tsp kosher salt.

The Holiday Mix-Ins:

• 20 Soft Peppermint Puffs: Crushed. These melt slightly into chewy pockets of mint, unlike hard candy canes which can be sticky.
• 15 Chocolate Sandwich Cookies (Oreos): Crushed into coarse chunks.
• 1/3 cup Red Mini M&Ms: For a pop of festive color.

How To Make Peppermint Cookies-and-Cream Cookies

1. Cream the Butter: In a large bowl with an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed. Let it go for a full 4 minutes. This aeration is key to a light cookie.
2. Flavor the Base: Add the vanilla extract, peppermint extract, and eggs. Continue to beat until the mixture is smooth and pale, scraping down the bowl to ensure no butter streaks remain.
3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda.
4. Make the Dough: Turn the mixer to low speed. Gradually add the flour mixture to the wet ingredients, beating just until the flour disappears.
5. Fold in the Fun: Gently fold in the crushed peppermint puffs, cookie crumbs, and mini M&Ms by hand or on the lowest mixer setting. You want them evenly dispersed without pulverizing the Oreo chunks.
6. Roll and Chill: Divide the dough into generous 3-tablespoon portions and roll them into balls (about 25 total). Place them on a plate or sheet and refrigerate for at least 1 hour. Crucial Step: Chilling solidifies the butter, preventing the cookies from spreading too thin in the oven.
7. Bake: Preheat your oven to 375°F (190°C). Line two rimmed baking sheets with parchment paper. Arrange the cold dough balls 2 inches apart. Bake one sheet at a time on the center rack for 15 to 18 minutes.
8. Cool: The cookies should be puffed and golden on the edges but soft in the middle. Let them cool on the baking sheet for 5 minutes to set before transferring to a wire rack.

Recipe Tips

• Peppermint Puffs vs. Canes: Stick to the soft peppermint puffs (like Bob’s Sweet Stripes). Hard candy canes melt into hot, sticky puddles that can burn on the pan and stick to your teeth. Soft puffs create a pleasant, melt-away texture.
• Crushing Oreos: Don’t turn the cookies into fine dust. Place them in a ziplock bag and bash lightly with a rolling pin so you still have visible chunks of white cream filling and black cookie.
• Don’t Skip the Cornstarch: Cornstarch “shortens” the gluten strands, ensuring the cookie remains tender and soft-baked rather than turning crunchy or cakey.
• Extract Potency: Peppermint extract is strong! Measure carefully. If you prefer a subtle hint of mint, reduce it to 1/2 teaspoon, as the candy puffs also add flavor.

What To Serve With Peppermint Cookies

• Hot Chocolate: A rich cocoa brings out the Oreo flavor.
• Cold Milk: Essential for dipping these large, chunky cookies.
• Coffee: The mint cuts through the bitterness of a dark roast.
• Holiday Platter: These look stunning alongside plain sugar cookies or gingerbread.

How To Store Peppermint Cookies-and-Cream Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 5 days.
• Keep them Soft: A slice of white bread placed in the container will keep the cookies soft by regulating moisture.
• Freeze: You can freeze the baked cookies for up to 3 months. Alternatively, freeze the raw dough balls and bake them fresh (add 2 minutes to baking time).

Peppermint Cookies-and-Cream Nutrition Facts

• Calories: 210 kcal
• Fat: 10g
• Carbohydrates: 28g
• Sugar: 16g
• Protein: 3g

Nutrition information is estimated per cookie.

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