Cake Batter Oreo Peppermint Crunch Cookies
These Cake Batter Oreo Peppermint Crunch Cookies combine boxed cake mix with semi-sweet chocolate chips, chopped Oreos, and crunchy peppermint candy. Every bite has a delicious mix of chocolate and peppermint with plenty of crunch throughout.
Equipment
- Cookie or biscuit cutter (optional for perfectly round cookies)
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ¼ cups yellow or vanilla boxed cake mix I used white cake mix
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (12 Tbsp) unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 egg at room temperature
- 1 ½ tsp pure vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup crushed peppermint candy for baking I used Atkinson's Mint Twists
- 1 cup chopped Oreos about 8 whole Oreos
Instructions
- In a large bowl, shift together the flour, cake mix, baking soda, and salt. Set aside.
- In a separate large bowl (use a hand mixer or stand mixer with paddle attachment), beat the softened butter, granulated sugar, and brown sugar until smooth. Add the egg and beat until fully incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture and mix on low speed just until combined. Gently stir in the chocolate chips, crushed peppermints, and crushed Oreos, mixing until everything is evenly distributed throughout the dough.
- Cover the bowl and refrigerate the cookie dough for 2 hours. If chilling for longer than 2 hours, shape the dough into balls first, place them on a plate, cover, and return them to the refrigerator until you're ready to bake.
- When ready to bake, preheat the oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mats.
- Scoop about 2 Tbsp of chilled dough for each cookie and roll into balls. Arrange the dough on the prepared baking sheets, leaving room between each cookie. Keep any remaining dough refrigerated while the first batch bakes.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers will still look soft and underbaked when the cookies come out of the oven, but they will continue to set as they cool.
- For perfectly round cookies, use a large round cookie or biscuit cutter that's slightly bigger than the cookies. As soon as they come out of the oven, place the cutter around one warm cookie and gently move it in a circular motion. This smooths out the edges and gives the cookie a nice, even shape.
- Let the cookies rest on the baking sheet for about 4 minutes before transferring them to a wire rack to cool completely.
Notes
- Try different Oreo flavors: Feel free to use your favorite Oreo flavor. Classic, chocolate, mint, or another variety can be used to change up the flavor of the cookies.
- Use peppermint candy made for baking: Be sure to use crushed peppermint candy specifically made for baking. Regular crushed candy canes can melt into the cookies as they bake instead of holding their shape and providing that peppermint crunch. I used Atkinson’s Mint Twists for this recipe.
- Don’t skip chilling the dough: Refrigerate the dough for at least 2 hours before baking. Chilling helps prevent the cookies from spreading too much in the oven.
- Keep the dough cold: If you're baking the cookies in batches, return the remaining dough to the refrigerator while each batch is in the oven.
- For perfectly round cookies: Immediately after baking, place a large round cookie cutter around each warm cookie and gently move it in a circular motion. This helps smooth the edges and creates a more even, round shape.
- Don’t overbake: Remove the cookies when the edges are lightly golden and the centers still look underdone. They'll continue to set as they cool on the baking sheet.
Did You Make This Recipe?Let me know how it was!