These easy Oreo Peppermint Crunch Cookies are packed with cookies chunks and peppermint chips, plus they taste great. Make a batch and then watch them vanish off your tray of holiday cookies quicker than you can blink.
I'd no idea that biscuits ruled the entire world on December 4th, before I was surfing across Facebook and Instagram this morning. A vacation devoted to some sugary treat is one which I am all about. Even though I did just realize it was today.
And I only happened to bake biscuits a few days ago, so it was the ideal time to talk about these remarkable new cream and cookie biscuits. I simply love food associated holidays!
Obviously, I don't ever wait for holidays to start focusing on new recipes. Most nights you will find me in the kitchen while our children do their homework.
Our youngest doesn't usually have much homework, so that he constantly wanders to the kitchen to find out what candies he will steal from me. I caught him a few times loaf bread and peppermint chips once I had been making them.
These peppermint cookies and cream biscuits are seriously one of the greatest Christmas treats you will make this season! And they are easy because they start with a cake mixture.
How to make Oreo Peppermint Crunch Cookies:
- Mix together the egg, softened butter, cream cheese, dry cake mix, and extract until a soft dough forms. FYI: these biscuits appear to work best using a Pillsbury or Aldi cake mix.
- Stir in the Oreo cookie chunks, chocolate chips, and peppermint pinch bits gently.
- Refrigerate the dough for at least 30-60 minutes. The more time you refrigerate, the better. The dough ought to be able to be rolled without it sticking to a hands.
- Utilize a cookie scoop to split the dough to 24 scoops. Roll each into a ball and place on a baking sheet.
- Bake for 10 minutes. No matter what you do, do NOT over bake them! Trust me. They will set up when they cool totally!
- The cookies will come from the oven somewhat puffy. Tap the tops of the cookies with a flat spatula whenever they continue to be hot to out them. It's not essential, but I like to do that.
This whole batch of peppermint cookies vanished from our kitchen under 24 hours. Even my husband (who states he doesn't like sweets) couldn't stop eating them. That tells me that these were a cookie cutter victory, and that you want to make them appropriate away.
Prep Time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes | Yield: 24 COOKIES
Ingredients
- 1 box white cake mix
- 1 large egg
- 8 Tablespoons unsalted butter
- 1/2 cup dark chocolate chips
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 4 oz cream cheese, softened
- 1 cup Oreo cookie balls
- 1 cup Andes Peppermint Crunch pieces
Instructions
- Combine the butter, cake mix, egg, cream cheese, and extracts.
- Participate in the cookie chunks, peppermint crunch pieces and chocolate chips softly. Refrigerate the dough for at least 30-60 minutes. The more, the better. The dough should not stick to your hands once you roll it.
- Preheat oven to 350 degrees.
- Bake on a cookie sheet for 10 minutes. Don't over bake. The biscuits will be quite soft and appear undone.
- Allow the cookies sit on the popular cookie sheet for about 2-3 minutes, then lightly remove them lightly with a metal spatula to a sheet of parchment paper onto the counter.
- Very gently tap the tops of the cookies with the bottom of a flat spatula to even out the tops. Let them sit until completely cool.
Source: insidebrucrewlife.com