Peppermint Oreo Crunch Cookies

right, these Peppermint Oreo Crunch Cookies? They’re soft, minty, and packed with crushed Oreos and peppermint bits in every bite. It’s like holiday magic meets cookies ‘n cream—and the result is totally irresistible.

I made them during a Christmas movie night, and they disappeared faster than the popcorn. The cool peppermint flavor with that Oreo crunch? So good, and so perfectly festive.

They’re super easy to whip up—no chilling, no stress. Just mix, scoop, and bake. Let’s make a batch together—you’re gonna want these all season long (and maybe after, too).

Why You’ll Love This Recipe

• Minty-Chocolate Perfection: The refreshing peppermint and the deep flavor of dark chocolate play off each other perfectly — it’s like biting into a creamy peppermint bark, but in cookie form.
• Soft and Chewy, Never Dry: Thanks to the addition of softened cream cheese and butter, the cookies stay moist with a delicate chew that contrasts beautifully with the cookie mix-ins.
• Visually Appealing: The chunks of crushed Oreo and pink peppermint bits give the cookies a speckled, festive look. No decorating needed.
• Quick & Convenient: Using a white cake mix means less measuring, fewer ingredients, and no need to chill overnight. It’s a shortcut that delivers gourmet results.
• Perfect for Gifting or Parties: These cookies hold their shape well, pack easily, and look bakery-quality — making them a favorite for cookie swaps, care packages, and holiday dessert spreads.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 15 minutes (including ingredient prep like chopping Oreos and candies)
• Chill Time: 30 minutes — important for preventing the cookies from spreading too much while baking
• Bake Time: 10 to 12 minutes
• Cooling Time: 10 minutes before transferring to a wire rack
• Total Time: About 1 hour

Batch Yield:

• This recipe makes approximately 24 medium cookies (1.5 to 2 tablespoons of dough per cookie).
• You can double or halve the batch easily, but keep the chill and bake times consistent.

Difficulty Level:

• Beginner-Friendly: No fancy techniques or equipment needed.
• Kid-Approved: A fun recipe to make with kids, especially if they love Oreos and peppermint flavors.

Flavor Profile:

• Base: Buttery and vanilla-forward, thanks to the cake mix and added extracts.
• Mix-ins: Oreo chunks offer crunch and creaminess, while Andes Peppermint Crunch gives that familiar holiday mint snap.
• Finish: Soft-baked with crisp edges, a gooey center, and little pockets of melted chocolate throughout.

Required Kitchen Tools

To ensure the cookies come out just right, gather the following tools:

• Mixing Bowls: One for dry ingredients, one for creaming butter and cream cheese.
• Electric Mixer: A stand mixer or hand mixer is ideal for achieving a smooth, fluffy dough.
• Rubber Spatula: Helps fold in mix-ins without overworking the dough.
• Measuring Cups and Spoons: For accuracy and consistency.
• Knife & Cutting Board: For roughly chopping the Oreos and peppermint candies.
• Baking Sheets: Use light-colored, nonstick or parchment-lined trays for even baking.
• Wire Cooling Rack: Allows air to circulate so cookies don’t overbake from residual heat.

Ingredients Breakdown

Let’s take a deeper look at what each ingredient brings to the table:

• 1 box white cake mix – This acts as the base and simplifies the dry ingredient mix. It provides structure, a soft texture, and a mild vanilla sweetness that pairs well with bold mix-ins.
• 8 tablespoons (1 stick) unsalted butter, softened – Gives the cookies richness and a tender bite. Softened butter mixes more easily and ensures even texture.
• 1 large egg – Binds everything together. Make sure it’s at room temperature to blend evenly with the butter and cream cheese.
• ½ teaspoon peppermint extract – A little goes a long way. Peppermint extract brings that clean, minty sharpness — don’t confuse it with mint extract, which is milder and more herbaceous.
• ½ teaspoon vanilla extract – Helps mellow the mint and enhance the cookie base with a cozy depth of flavor.
• 4 ounces cream cheese, softened – Adds moisture and a very slight tang. It’s the secret to the soft, chewy centers.
• 1 cup Oreo cookie chunks – Roughly chopped, so you get varied bites of crunch and cream. Don’t over-crush — you want some big pieces.
• 1 cup Andes Peppermint Crunch pieces (plus extra for topping) – These melt slightly into the dough and provide both color and texture. Optional: press a few extra bits into the tops of the cookies before baking for a more decorative finish.
• ½ cup dark chocolate chips (plus extra if desired) – Adds richness and balances the sweetness with deep chocolate notes. You can substitute semi-sweet if preferred.

Variations for Peppermint Oreo Crunch Cookies

• Swap the Candy: Can’t find Andes Peppermint Crunch? Use crushed peppermint candies or candy canes. Just be sure they’re finely crushed — large chunks can melt unevenly and create sticky spots.
• Change the Chocolate: Try white chocolate chips for a more “cookies & cream” profile, or go for milk chocolate if you want a sweeter cookie.
• Make Them Gluten-Free: Use a gluten-free white cake mix and gluten-free chocolate sandwich cookies like Glutino or Kinnikinnick.
• Add Texture: Fold in ½ cup chopped roasted almonds or crushed pretzels for a sweet-and-salty twist.
• Turn Them Into Cookie Bars: Press the dough into a parchment-lined 9×13-inch pan and bake at 350°F for 18–22 minutes. Slice once cooled for easy cookie bars.

How to Make Peppermint Oreo Crunch Cookies: Step-by-Step Instructions

1. Prep Your Ingredients

Before you begin, let the butter and cream cheese come to room temperature — about 30 to 60 minutes. Room-temperature ingredients mix more evenly and create a smoother dough. Roughly chop the Oreos and peppermint candies.

2. Cream the Fats

In a large bowl or stand mixer, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 1 to 2 minutes. This step is key — proper creaming creates the cookie’s soft structure.

3. Add the Sugars & Flavor

Mix in the granulated sugar and brown sugar, beating until light and fluffy (another 2–3 minutes). Add the egg, vanilla, and peppermint extract. Mix on low until fully incorporated.

4. Add Cake Mix

Slowly add the dry cake mix to the wet ingredients, mixing on low speed. The dough will be thick and slightly sticky. Stop as soon as the mix disappears — over-mixing will make the cookies tough.

5. Fold in the Mix-Ins

Use a rubber spatula or wooden spoon to fold in the chopped Oreos, peppermint crunch pieces, and chocolate chips. Don’t overwork the dough — gentle folding ensures the pieces stay intact and well distributed.

6. Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2 hours). This helps solidify the butter, prevents excess spreading in the oven, and improves texture.

7. Preheat the Oven

Set your oven to 350°F (177°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and makes cleanup easier.

8. Scoop & Space

Using a cookie scoop or spoon, portion out 1.5 to 2 tablespoons of dough per cookie. Roll gently into balls and place on baking sheets, spacing them at least 2 inches apart to allow for spreading.

Optional: Press a few extra peppermint pieces or chocolate chips on top of each dough ball for a more “finished” look after baking.

9. Bake

Bake for 10 to 12 minutes, or until the edges look set and lightly golden. The centers may appear slightly underdone — that’s okay. They’ll finish setting as they cool.

10. Cool Completely

Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool fully. This prevents over-baking and ensures the perfect soft texture.

Serving and Decoration

Peppermint Oreo Crunch Cookies are beautiful enough to serve as-is, but here are some extra ways to make them shine:

• For Gift Giving: Stack cooled cookies in cellophane bags tied with a red ribbon, or place in holiday tins layered with parchment.
• Holiday Platters: Pair with sugar cookies, fudge, and chocolate bark for a festive dessert board.
• Dipped Edges: Dip half the cookie in melted dark chocolate and sprinkle with crushed candy canes.
• Drizzle: Once cool, drizzle with melted white chocolate for extra holiday flair.

Storing Peppermint Oreo Crunch Cookies

Room Temperature:
Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

Freezing Baked Cookies:
You can freeze the fully baked cookies for longer storage. Let them cool completely, then place in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.

Freezing the Dough:
Scoop dough into individual balls, place on a baking sheet, and freeze until solid (about 1 hour). Then transfer to a freezer-safe bag. Bake directly from frozen at 350°F, adding 1–2 minutes to the bake time.

Tips and Tricks for Success

• Measure Accurately: Spoon and level your flour or use a kitchen scale for precision. Too much flour makes dense cookies.
• Don’t Skip the Chill: Even 30 minutes of chilling helps control spread and improves flavor and texture.
• Use Room Temperature Ingredients: Cream cheese, butter, and eggs at room temp ensure a smooth, even dough.
• Avoid Overmixing: Once the dry ingredients are added, mix gently to avoid tough cookies.
• Watch the Bake Time: Cookies should look slightly soft in the center when you take them out. They’ll firm up as they cool.

Nutrition (Per Cookie – Approximate)

Nutrient	Amount
Calories	185 kcal
Total Fat	10 g
Saturated Fat	6 g
Carbohydrates	22 g
Sugar	15 g
Protein	2 g
Sodium	140 mg
Fiber	1 g
Cholesterol	20 mg

Note: Nutritional values may vary slightly based on the brands used and exact portion size.

Peppermint Oreo Crunch Cookies FAQs

Can I use mint extract instead of peppermint extract?
Mint extract is milder and often has a spearmint-like flavor. You can use it, but the flavor will be less crisp and candy-like. For that classic holiday “peppermint bark” flavor, peppermint extract is the better choice.

Do I need to chill the dough?
Yes. Chilling helps the butter firm up, which prevents the cookies from spreading too thin in the oven. It also improves the overall texture and flavor of the cookie.

Can I make these ahead of time?
Definitely. You can prepare the dough up to 2 days in advance and keep it chilled in the fridge. You can also freeze unbaked dough balls and bake straight from frozen.

How do I keep the cookies soft?
Store them in an airtight container with a slice of bread or a piece of tortilla inside — this helps maintain moisture. Just be sure the bread doesn’t touch the cookies directly.

Can I double the recipe?
Yes, this recipe doubles well. Just be sure to mix in stages if your mixer bowl is small, and chill the dough in batches.

Conclusion

Peppermint Oreo Crunch Cookies bring together all the best holiday cookie elements — creamy, crunchy, minty, and chocolatey — in one easy-to-make treat. Whether you’re making them for a cookie swap, gifting a batch to friends, or just enjoying with a warm mug of cocoa, these cookies are a festive must-bake.

With the shortcut of cake mix, the richness of cream cheese, and a fun mix of nostalgic ingredients, they’re perfect for all levels of bakers and all kinds of gatherings. Keep a batch on hand during the holidays and watch how quickly they disappear.