peppermint oreo cookies

Loaded with chocolate chips, chunks of crushed Oreos, and Andes Peppermint Crunch baking chips, these Peppermint Oreo Cookies are an easy holiday favorite that belongs at your next cookie exchange party!

Peppermint Oreo Cookies

butter,

brown sugar

sugar

eggs

vanilla extract

all-purpose flour ((423 grams))

cornstarch

baking soda

salt

(10-ounce) bag Andes peppermint crunch pieces

Oreo cookies

chocolate chips

Preheat oven to 400°F. Line two baking sheets with parchment paper.

Beat butter, brown sugar, and granulated sugar in a large mixer on medium-high speed for 3-4 minutes until creamy and light.

Add eggs and vanilla. Beat again until combined, scraping the bottom and sides of the bowl.

Add flour, cornstarch, baking soda, and salt. Mix just until combined.

Stir in Andes peppermint baking bits, chopped Oreos, and chocolate chips.

Use a large 1/4 cup cookie scoop to scoop balls of dough onto the prepared baking sheet, spacing them a couple inches apart so they have room to spread.

Bake for 10-12 minutes until set and just golden brown around the edges but still soft and slightly underbaked in the middle. Cool for at least 5 minutes on the cookie sheets before transferring to a wire rack to cool completely.

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Peppermint Oreo Cookies

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