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
Scale
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.
