Description
Delight in these festive Oreo Chocolate Chip Peppermint Cookies, combining classic chocolate chips, crushed candy canes, and Oreo pieces in a soft, chewy cookie baked to perfection. Ideal for holiday treats or anytime indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup butter, softened
- 1/3 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg, room temperature
- 1 tbsp vanilla extract
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup crushed candy cane
- 7 Oreos, crushed
Instructions
- Preheat Oven and Prepare Tray: Preheat the oven to 350°F (175°C) and line a cookie baking tray with parchment paper or a silicone baking mat. Set aside.
- Cream Butter and Sugars: In a large bowl, add softened butter, dark brown sugar, and white sugar. Cream together until well combined using a spatula or an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing continuously until fully incorporated.
- Combine Dry Ingredients: Toss together flour, cornstarch, baking soda, and salt in a separate bowl.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the butter mixture until a soft dough forms. Be careful not to overmix.
- Add Chocolate Chips, Candy Cane, and Oreos: Gently fold in the semi-sweet chocolate chips, crushed candy cane, and crushed Oreos until evenly distributed.
- Scoop and Bake: Bake six cookies at a time on the prepared tray for 14 minutes. The centers will appear gooey with crispy edges when done. Cookies will continue to cook slightly after removal from the oven.
- Cool and Serve: Allow cookies to cool on the baking tray before transferring to a wire rack. Add extra toppings if desired while warm, then enjoy.
Notes
- Softened butter ensures proper creaming with sugars; do not melt.
- Do not overmix the dough to maintain texture and avoid tough cookies.
- Crushed candy cane adds festive peppermint flavor; substitute with peppermint chips if unavailable.
- For extra crispiness, use a silicone baking mat or parchment paper on the baking tray.
- Allow cookies to cool on the tray to finish baking for best texture.
- The recipe yields approximately 9 medium-sized cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
