I’m excited to introduce my White Chocolate Peppermint Oreo Cookies, a holiday creation that pairs Oreo pieces with white chocolate and peppermint in a way that might surprise you.

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I never planned to chase a peppermint cookie, but these Oreo Peppermint Cookies grabbed me fast. They feel like a little experiment gone right, chewy but with sudden crunch, and something about adding instant vanilla pudding mix makes them oddly pillowy.

I kept tasting them and saying huh, is that the pudding or the Oreos, or both. Some bites remind me of those White Chocolate Peppermint Oreo Cookies you see online, but not exactly the same, like a cousin with sass.

I messed up a batter once and it still turned out great, so don’t be scared to try it.

Ingredients

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Unsalted butter: rich in fat and calories, makes cookies tender and keeps them moist.
Brown sugar: adds moisture and molasses flavor, mostly carbs, adds gentle caramel sweetness.
Instant vanilla pudding mix: gives soft chew and extra sugar, notes of vanilla, some starch.
All purpose flour: provides structure and carbs, little protein, makes cookies hold shape.
White chocolate chips: very sweet, mostly sugar and fat, creamy pockets in bites.
Oreo cookies: crushed adds crunch, chocolate cookie bits add cocoa flavor and extra carbs.
Crushed peppermint candies: give bright minty bite, mostly sugar, adds festive crunch and freshness.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 (3.4 oz) package instant vanilla pudding mix

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 cups white chocolate chips

10 to 12 Oreo cookies, coarsely chopped (about 1 1/2 cups)

1/2 to 3/4 cup crushed peppermint candies or candy canes

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats, set racks to middle position.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer.

3. Beat in 1 large egg, 1 teaspoon vanilla extract and 1 teaspoon peppermint extract until mixed, scraping sides as needed.

4. Stir in 1 (
3.4 oz) package instant vanilla pudding mix until fully incorporated, it makes the cookies extra soft and chewy.

5. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt, then add to the wet ingredients slowly and mix just until combined, dont overmix.

6. Fold in 1 1/2 cups white chocolate chips, 10 to 12 Oreos coarsely chopped (about 1 1/2 cups) and 1/2 to 3/4 cup crushed peppermint candies, reserve a few chunks to press on top if you like.

7. If the dough seems very soft or your kitchen is warm chill it 20 to 30 minutes, this helps the cookies keep their shape and not spread too much.

8. Scoop dough by heaping tablespoon or medium cookie scoop onto prepared sheets about 2 inches apart, gently flatten tops and press a few extra chips, Oreo bits or crushed peppermint onto each mound.

9. Bake 10 to 12 minutes until the edges are set and the centers still look a little soft, rotate the pans halfway if your oven bakes unevenly.

10. Let cookies cool on the baking sheet 4 to 5 minutes so they set, then transfer to a wire rack to cool completely; store in an airtight container, they stay soft for days.

Equipment Needed

1. Oven (set to 350°F, racks in middle)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Electric mixer (hand or stand)
4. Large mixing bowl plus a medium bowl for dry ingredients
5. Measuring cups and measuring spoons
6. Whisk for the flour mix
7. Rubber spatula and a wooden spoon for folding, scraping sides as needed
8. Medium cookie scoop or a heaping tablespoon to portion dough
9. Wire cooling rack and an airtight container for storing leftovers

FAQ

Q: Why is there instant vanilla pudding mix in these cookies?

A: It keeps the cookies extra moist and soft, gives a little tender cake like chew, and helps them stay plump instead of spreading into thin disks. If you dont have it, try 2 tablespoons cornstarch plus 1 teaspoon extra vanilla, but the texture won't be exactly the same.

Q: Can I use regular Oreos or double stuff, and how should I chop them?

A: Either kind works. Double stuff makes them sweeter and a bit softer. Chop coarsely so you get chunks not crumbs, or pulse briefly in a food processor and stop before it turns to dust. If chopping is messy, freeze the Oreos for 10 minutes first.

Q: How do I stop the cookies from spreading too much while baking?

A: Chill the dough for 30 to 60 minutes before baking, or at least 15 minutes if you're in a hurry. Don't overcream the butter and sugars, and bake on a room temperature cookie sheet, not a hot one. That will keep them thicker and chewier.

Q: Should I add the peppermint candies before baking or after so they stay crunchy?

A: To keep crunch, press some crushed candy into the tops right after the cookies come out of the oven so it sticks but doesn't fully melt. If you add a lot of candy into the raw dough some pieces will soften and color the dough. Rolling the cooled cookie edges in the crushed peppermint keeps a fresh crunch.

Q: Can I freeze the dough or the baked cookies?

A: Yes. Scoop dough balls onto a tray, freeze until solid, then transfer to a bag for up to 3 months. Bake from frozen and add about 2 to 3 minutes to the bake time. Baked cookies freeze well too, store in an airtight container and thaw at room temp.

Q: What's the best bake time and how do I know when they're done?

A: Bake at 350°F for about 10 to 12 minutes. Theyre done when the edges are set and the centers still look a little soft. Let them cool on the baking sheet for 5 minutes so they finish cooking without getting dry.

Oreo Peppermint Cookies Recipe Substitutions and Variations

Unsalted butter (1 cup): swap 1:1 with stick margarine or solid coconut oil. If you use coconut oil, keep it chilled and maybe chill the dough a bit too, cause cookies can spread more.
Light brown sugar (1 cup): use 1 cup granulated sugar plus 2 tablespoons molasses, or just use dark brown sugar for a deeper, richer flavor — pack it the same way as the recipe asks.
Instant vanilla pudding mix (1 package): replace with 3 tablespoons cornstarch + 1 teaspoon vanilla extract mixed into the dry ingredients. This keeps the cookies tender and slightly cakey like the pudding would.
Crushed peppermint candies (1/2 to 3/4 cup): sub with 1/2 cup peppermint baking chips, 1/2 cup finely chopped candy canes, or 1/2 cup chopped Andes mints (add 1/4 teaspoon peppermint extract if you want a stronger mint punch).

Pro Tips

– Chill or even freeze the scooped dough if your kitchen is warm, trust me it helps so much. If you only chill the bowl dough the cookies still might spread, so scooping then popping the tray or scoops in the freezer for 10 to 15 minutes gives you taller, chunkier cookies that look homemade and not flat.

– Don’t overmix once you add the dry stuff, like seriously dont. Mix just till it comes together, then fold in the Oreos, chips and peppermint by hand so you keep big chunks and don’t beat the air out, that way they stay chewy not cake-y.

– Toss the white chocolate chips and crushed candy quickly in a teaspoon of flour before folding them in, it keeps the chips from sinking and the peppermint from turning into dust. Also save a few big Oreo bits and candy pieces to press on top right before baking, looks nicer and gives better texture.

– Slightly underbake on purpose, they keep baking on the hot sheet and you get gooey centers. Let them cool 4 to 6 minutes on the sheet, then move to a rack, if you try to move em too soon they fall apart, leave em a bit and they set perfectly.

Oreo Peppermint Cookies Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to introduce my White Chocolate Peppermint Oreo Cookies, a holiday creation that pairs Oreo pieces with white chocolate and peppermint in a way that might surprise you.

Servings

servings

Calories

182

kcal

Equipment: 1. Oven (set to 350°F, racks in middle)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Electric mixer (hand or stand)
4. Large mixing bowl plus a medium bowl for dry ingredients
5. Measuring cups and measuring spoons
6. Whisk for the flour mix
7. Rubber spatula and a wooden spoon for folding, scraping sides as needed
8. Medium cookie scoop or a heaping tablespoon to portion dough
9. Wire cooling rack and an airtight container for storing leftovers

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 (3.4 oz) package instant vanilla pudding mix
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups white chocolate chips
10 to 12 Oreo cookies, coarsely chopped (about 1 1/2 cups)
1/2 to 3/4 cup crushed peppermint candies or candy canes

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats, set racks to middle position.
In a large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer.
Beat in 1 large egg, 1 teaspoon vanilla extract and 1 teaspoon peppermint extract until mixed, scraping sides as needed.
Stir in 1 (
4 oz) package instant vanilla pudding mix until fully incorporated, it makes the cookies extra soft and chewy.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt, then add to the wet ingredients slowly and mix just until combined, dont overmix.
Fold in 1 1/2 cups white chocolate chips, 10 to 12 Oreos coarsely chopped (about 1 1/2 cups) and 1/2 to 3/4 cup crushed peppermint candies, reserve a few chunks to press on top if you like.
If the dough seems very soft or your kitchen is warm chill it 20 to 30 minutes, this helps the cookies keep their shape and not spread too much.
Scoop dough by heaping tablespoon or medium cookie scoop onto prepared sheets about 2 inches apart, gently flatten tops and press a few extra chips, Oreo bits or crushed peppermint onto each mound.
Bake 10 to 12 minutes until the edges are set and the centers still look a little soft, rotate the pans halfway if your oven bakes unevenly.
Let cookies cool on the baking sheet 4 to 5 minutes so they set, then transfer to a wire rack to cool completely; store in an airtight container, they stay soft for days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.