If you’re craving a cookie that perfectly marries festive flavors with classic indulgence, then the Chocolate Peppermint Candy Cane Oreo Cookies Recipe is going to become your new holiday obsession. These cookies bring together the rich depth of cocoa, the iconic crunch of Oreo cookies, and the refreshing zing of peppermint candy canes all in one glorious bite. Soft yet slightly crisp, sweet with a hint of mint, and studded with melty chocolate chips, these cookies are a celebration of texture and flavor that you will want to make again and again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but thoughtfully chosen to make sure your cookies come out perfectly every time. Each one has a role, from the cold butter creating a tender crumb, to the peppermint extract adding a subtle festive kick.
- Cold Butter (1 cup, cut into small cubes): Helps create that perfectly tender texture when creamed with sugar.
- Brown Sugar (1 cup): Adds moisture and a deep caramel note to the cookie base.
- Sugar (1/2 cup): Balances sweetness and enhances overall flavor.
- Eggs (2 large): Bind ingredients together while adding richness and structure.
- Vanilla (1 teaspoon): Enhances the cookie’s flavor by rounding out the chocolate and peppermint.
- Cocoa Powder (1/2 cup): Provides that intense chocolate essence and a darker color.
- Cake Flour (1 cup, or use all-purpose flour): Contributes to a lighter, softer cookie texture.
- All-Purpose Flour (1 1/4 cup): Adds necessary structure to keep the cookies chewy but not crumbly.
- Cornstarch (1 teaspoon): Helps the cookie stay soft and tender even after baking.
- Baking Soda (3/4 teaspoon): Leavens the cookies to just the right level of rise and chewiness.
- Salt (3/4 teaspoon): Balances sweetness and enhances chocolate flavor.
- Semi-Sweet Chocolate Chips (1 1/2 to 2 cups): Provide melty pockets of chocolate throughout every bite.
- Peppermint Candy Cane Oreo Cookies (16 crushed, bite-sized pieces): Add a minty crunch with that classic Oreo cream twist.
- Peppermint Extract (1/4 teaspoon, optional): Uplifts the peppermint flavor for those who love an extra festive kick.
How to Make Chocolate Peppermint Candy Cane Oreo Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 400 degrees Fahrenheit (reduce to 390 if your oven runs hot for perfect baking). In a large bowl, beat the cold butter cubes together with both brown and granulated sugars until the mixture is light and fluffy. This process, which takes about four minutes, creates tiny air pockets essential for that tender cookie crumb and balances out the sweetness beautifully.
Step 2: Add Eggs and Vanilla
Next up, add the eggs one at a time, mixing well after each addition. This careful incorporation ensures your dough holds together smoothly without becoming too runny. Stir in the vanilla extract, which gently infuses the batter with a warm aroma that complements the peppermint and cocoa perfectly.
Step 3: Mix Dry Ingredients and Combine
Now, it’s time to add your dry ingredients. Sift or whisk together the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually stir this mixture into your wet ingredients until everything is just combined—overmixing can make the cookies tough. Then, fold in the semi-sweet chocolate chips and crushed peppermint candy cane Oreos to ensure every bite gets those delightful pops of flavor and texture.
Step 4: Chill and Shape the Dough
Place the dough in the fridge for about 15 minutes to let it firm up. This step is key for preventing excess spreading and helps lock in the flavor. Once chilled, scoop the dough into medium to large balls and place them on a lightly colored cookie sheet. Press gently on top to smooth them out. If you want precision, use a kitchen scale to aim for 3 to 6 ounces per cookie for generous portions.
Step 5: Bake to Perfection
Bake the cookies for 9 to 11 minutes, or until they look golden brown on top—this slight browning gives the edges a delicate crispness that contrasts beautifully with the chewy center. Let the cookies rest on the baking sheet for at least 10 to 15 minutes before transferring to a wire rack. This resting period allows them to set perfectly so none of that lovely gooeyness escapes.
How to Serve Chocolate Peppermint Candy Cane Oreo Cookies Recipe
Garnishes
Once baked, consider decorating your cookies with a dusting of powdered sugar or drizzling melted white chocolate over the top to emphasize their festive vibe. A few crushed candy canes sprinkled on top make for a pretty and crunchy garnish that adds just the right holiday sparkle.
Side Dishes
These cookies are a dream alongside a steaming cup of hot cocoa or peppermint-spiked coffee. For holiday parties, serve them with a platter of fresh fruit or soft cheeses to balance out the richness. They also shine when paired with ice cream for a decadent dessert treat.
Creative Ways to Present
Arrange your Chocolate Peppermint Candy Cane Oreo Cookies Recipe on a themed platter surrounded by fresh pine sprigs or holly to really bring out the Christmas spirit. Wrapping them individually in clear cellophane bags tied with red and white ribbons makes charming gifts or party favors that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left over (though honestly, that’s rare!), store them in an airtight container at room temperature. They stay fresh and chewy for up to 4 days, making them great for snacking over several days without losing that freshly baked texture.
Freezing
To freeze extra cookies, place them in a single layer on a baking sheet until frozen solid, then transfer to a zip-top freezer bag. This way, they won’t stick together, and you’ll have a delicious treat ready at a moment’s notice. Frozen cookies keep well for up to 3 months.
Reheating
When you’re ready to enjoy your frozen cookies, pop them in a preheated oven at 300 degrees Fahrenheit for 5 to 7 minutes. This quick warm-up revives that just-baked softness and melts the chocolate chips lightly for maximum indulgence.
FAQs
Can I use all-purpose flour instead of cake flour?
Absolutely! Using all-purpose flour will still yield delicious cookies, though cake flour gives them a slightly lighter and softer texture. If you only have all-purpose flour, go ahead and use about 2 1/4 cups in total to replace the flours combined.
Is the peppermint extract necessary?
Not necessarily, but it really amps up the minty flavor. If you want a subtler taste, you can skip it since the crushed candy cane Oreos already add plenty of peppermint essence.
Can I substitute the peppermint candy cane Oreos with regular Oreos?
You can, but you’ll lose that minty sparkle that makes these cookies stand out. For the full festive experience, try to find the peppermint candy cane Oreos if possible.
How big should I make the cookies?
The recipe suggests shaping the dough balls to 3 to 6 ounces each, which makes for generously sized cookies. If you want smaller cookies, just reduce baking time slightly and keep an eye on them to prevent overbaking.
Can these cookies be made vegan or gluten-free?
This recipe as-is isn’t vegan or gluten-free, but with some ingredient swaps like vegan butter, flax eggs, and gluten-free flour blends, you could adapt it. Just keep in mind texture and flavor might change slightly.
Final Thoughts
I truly can’t recommend trying the Chocolate Peppermint Candy Cane Oreo Cookies Recipe enough. It’s the kind of recipe that instantly becomes a favorite because of how effortlessly it combines familiar holiday flavors into one unforgettable cookie. Whether for a cozy night in or impressing guests at a festive gathering, these cookies bring joy with every bite. So grab your ingredients, preheat that oven, and get ready to make some magic happen in your kitchen!
Print
Chocolate Peppermint Candy Cane Oreo Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 24 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the festive flavors of Chocolate Peppermint Candy Cane Oreo Cookies, combining rich cocoa, crushed peppermint Oreo cookies, and semi-sweet chocolate chips for a perfect holiday treat. These cookies are soft, chewy, and bursting with peppermint chocolate goodness, making them an irresistible seasonal favorite.
Ingredients
Dry Ingredients
- 1/2 cup Cocoa Powder
- 1 cup Cake Flour (or all-purpose flour)
- 1 1/4 cup All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
Wet Ingredients
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Peppermint Extract (optional)
Add-ins
- 1 1/2 to 2 cups Semi-Sweet Chocolate Chips
- 16 Peppermint Candy Cane OREO Cookies (crushed into bite-size pieces)
Instructions
- Preheat Oven and Cream Butter and Sugars: Preheat your oven to 400°F (reduce to 390°F if your oven runs hot). In a large bowl, cream the cold butter cubes together with the brown sugar and sugar until the mixture is light and fluffy, which takes about 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract and optional peppermint extract for extra flavor.
- Combine Dry Ingredients and Mix Into Dough: In a separate bowl, whisk together cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually add this mixture to the wet ingredients and stir until just combined. Then fold in the semi-sweet chocolate chips and the crushed peppermint candy cane Oreo cookies. Chill the dough in the refrigerator for 15 minutes to firm up.
- Shape Cookies: Form the dough into medium to large balls (approximately 3 to 6 ounces each if measuring). Place them on a lightly colored cookie sheet spaced apart, and lightly press down on the tops to smooth them out slightly.
- Bake and Cool: Bake in the preheated oven for 9 to 11 minutes, or until the tops are golden brown. Remove and let the cookies rest on the baking sheet for 10 to 15 minutes to set properly before transferring to a wire rack to cool completely.
Notes
- Using cold butter helps achieve a thicker, chewier cookie texture.
- Chilling the dough before baking prevents spreading for nicely thick cookies.
- You can substitute cake flour with all-purpose flour for similar results.
- The optional peppermint extract enhances the mint flavor but can be omitted if preferred.
- Use a lightly colored baking sheet to avoid burnt bottoms.
- Letting cookies rest after baking ensures they firm up and do not crumble.
