Oreo Peppermint Crunch Cookies

These Oreo Peppermint Crunch Cookies are everything you want in a holiday treat — soft, chewy, loaded with crushed Oreos, and kissed with just the right amount of peppermint flavor. They’re festive, fun to make, and disappear from the cookie tray faster than you’d expect.

The beauty of these cookies lies in their balance. You get that classic cookies-and-cream richness from the Oreos, but it’s perfectly lightened up by the cool, refreshing hint of peppermint. Each bite feels like a little burst of Christmas — comforting yet exciting. Whether you’re baking for a cookie exchange, holiday party, or cozy night at home, these cookies always deliver that special seasonal magic.

What makes them so irresistible is the combination of textures. The crushed Oreos bring a satisfying crunch, while the melted peppermint bits give a sweet, minty sparkle throughout. And when they come fresh out of the oven, the aroma alone will draw everyone straight to the kitchen.

These Christmas cookies are not only delicious but also eye-catching. The dark Oreo crumbs contrast beautifully with the red and white peppermint pieces, making them perfect for gifting or adding a touch of holiday spirit to your dessert spread. Once you try them, they’ll quickly earn a permanent spot on your Christmas baking list — right alongside the classics.

Nothing says holiday cheer quite like a batch of Christmas peppermint cookies cooling on the counter, ready to share with family and friends. So grab your favorite mixing bowl and some festive sprinkles — it’s time to bake a batch of joy.

Why You’ll Love It

• A perfect holiday combo: These cookies blend two beloved flavors — rich Oreo chocolate and cool peppermint — creating a treat that feels like pure Christmas in every bite.
• Soft, chewy, and crunchy all at once: You get that dreamy chewy center, bits of crushed Oreos for crunch, and melted peppermint pieces that make each cookie irresistible.
• Festive and beautiful: The dark Oreo crumbs paired with red and white peppermint bits make these cookies as pretty as they are delicious — perfect for your holiday cookie tray.
• Simple ingredients, big flavor: No fancy steps or hard-to-find ingredients here. Just mix, bake, and enjoy cookies that taste like they came straight from a bakery.
• Crowd-pleaser guaranteed: Whether you’re gifting, baking for a party, or treating yourself, these cookies always disappear fast — everyone loves them!

Ingredient List

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup crushed Oreo cookies (about 10–12 Oreos)
• ¾ cup crushed peppermint candies or candy canes
• 1 cup white chocolate chips

Ingredient Notes

• Butter: Use unsalted butter so you can control the salt level. Make sure it’s softened — it helps the cookies turn out perfectly soft and chewy.
• Oreo cookies: I always use classic Oreos (not Double Stuf) because they have just the right ratio of cookie to cream. Don’t skip these — they bring that signature cookies-and-cream flavor!
• Peppermint candies: You can use crushed candy canes or peppermint crunch baking bits. The peppermint bits melt slightly in the dough and give a festive sparkle.
• White chocolate chips: They add creamy sweetness that balances the peppermint perfectly. Ghirardelli or Nestlé chips work great here.
• Brown sugar: Gives these cookies that chewy, bakery-style texture — don’t replace it with all white sugar. It’s the secret to their perfect softness!

Kitchen Equipment Needed

• Mixing bowls: You’ll need one large and one medium — perfect for mixing wet and dry ingredients separately. I love my glass mixing bowls because they make cleanup a breeze.
• Electric mixer or hand mixer: Helps cream the butter and sugars until light and fluffy for that soft cookie texture.
• Rubber spatula: Great for folding in the crushed Oreos and peppermint bits without overmixing.
• Baking sheets: Use sturdy, flat sheets lined with parchment paper to keep the cookies from sticking and ensure even baking.
• Cookie scoop: My go-to for evenly sized cookies — plus, it keeps your hands mess-free.
• Cooling rack: Lets air circulate around the cookies so they stay soft in the center and slightly crisp on the edges.

Instructions

Step 1 — Prep everything

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or a silicone baking mat.
• Crush the Oreos: place cookies in a zip-top bag and bash with a rolling pin until you have a mix of small crumbs and a few larger pieces.
• Crush the peppermint candies or candy canes into small pieces — not powdered, you want little shards that give crunch.

Pro tip: If you like bigger chocolate pockets, leave a few Oreo chunks a little larger — they create delightful pockets of cookie in each bite.

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Step 2 — Cream the butter and sugars

• In a large mixing bowl, add the softened unsalted butter, granulated sugar, and packed brown sugar.
• Beat on medium speed with an electric mixer (or use a hand mixer) for about 2–3 minutes, until the mixture is pale and fluffy. Scrape down the sides of the bowl once or twice.

Pro tip: Cream the butter and sugar until light and fluffy — this traps air and helps create that soft, bakery-style texture.

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Step 3 — Add eggs and vanilla

• Add the eggs, one at a time, beating briefly after each addition so they’re fully incorporated.
• Mix in the vanilla extract until the batter looks smooth and glossy.
• Give the bowl a quick scrape so nothing hides on the sides.

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Step 4 — Whisk the dry ingredients

• In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined.
• This ensures your leavening is distributed and prevents any surprise salty pockets.

Pro tip: Spoon the flour into the measuring cup and level it off with the back of a knife — don’t scoop directly with the cup, or you’ll pack in too much flour and end up with dense cookies.

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Step 5 — Combine wet and dry

• Add about a third of the dry ingredients to the butter mixture and mix on low until just incorporated.
• Repeat twice more, mixing until the dough comes together but no more — stop when you no longer see streaks of flour.

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Step 6 — Fold in the mix-ins

• Use a rubber spatula to fold in the crushed Oreos, crushed peppermint, and white chocolate chips evenly into the dough.
• Make sure the mix-ins are distributed but don’t overwork the dough — you want those pretty flecks and chunks throughout.

Pro tip: Fold gently and stop as soon as the mix-ins are evenly distributed. Overmixing will toughen the cookies.

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Step 7 — Portion the dough

• Use a cookie scoop (about 1½ tablespoons) or spoon to portion rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• If you prefer thicker cookies, chill the scooped dough on the sheet for 15–20 minutes before baking.

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Step 8 — Bake until golden at the edges

• Bake in the preheated oven for 10–12 minutes. The centers should still look slightly soft; the edges will be set and just beginning to turn a light golden brown.
• Rotate the baking sheet halfway through the bake if your oven has hot spots.

Pro tip: Pull the cookies out when the centers still look a touch underdone — they’ll finish cooking on the hot tray and stay soft and chewy.

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Step 9 — Cool and finish

• Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven, then transfer to a cooling rack to finish cooling.
• If you want extra sparkle, sprinkle a few extra crushed peppermint pieces on top while the cookies are still warm so they stick.

Tips and Tricks for Success

• Chill for thicker cookies: If you like your cookies thick and chewy, chill the dough for 20–30 minutes before baking. It slows spreading and gives a bakery-style texture.
• Crush mix-ins the right way: Avoid turning your Oreos or peppermint into dust — small chunks add the perfect bite and visual appeal.
• Bake one tray at a time: For even baking and consistent results, place one cookie sheet in the center rack per batch.
• Don’t overbake: Take them out when the centers still look slightly soft — they’ll finish setting on the hot baking sheet.
• Use room-temperature butter: Cold butter won’t cream properly, and melted butter will make the dough too runny.
• Add extra peppermint on top: Sprinkle a little crushed peppermint right after baking for that festive sparkle and extra crunch.

Ingredient Substitutions and Variations

• Peppermint extract: Want a stronger mint flavor? Add ¼ teaspoon peppermint extract to the dough (but skip if you’re already using lots of peppermint candy).
• Chocolate chips: Swap white chocolate chips for semi-sweet or dark chocolate chips for a richer flavor.
• Oreo options: Try mint Oreos for an extra peppermint kick or Golden Oreos for a creamier, lighter cookie.
• Gluten-free version: Use a 1:1 gluten-free baking flour blend — it works beautifully in this recipe.
• Festive add-ins: Toss in some holiday sprinkles or drizzle the cooled cookies with melted white chocolate for a bakery-style finish.
• No peppermint? Use crushed candy bars or mini M&M’s for a fun twist that’s still colorful and festive.

Serving Suggestions

• With a cozy drink: These cookies are amazing with a mug of hot cocoa topped with whipped cream or marshmallows — the peppermint flavor pairs perfectly with rich chocolate.
• Holiday dessert platter: Arrange them on a tray with sugar cookies, gingerbread men, and chocolate crinkle cookies for a colorful Christmas dessert spread.
• With ice cream: Sandwich a scoop of vanilla or peppermint ice cream between two cookies for an easy, festive ice cream sandwich.
• Gift idea: Stack a few in clear cellophane bags tied with red ribbon — they make the sweetest homemade Christmas gifts.
• My personal favorite: I love enjoying these cookies slightly warm with a glass of cold milk while watching Christmas movies — the combo is pure comfort.

Storage and Reheating Instructions

• Room temperature: Store cooled cookies in an airtight container for up to 4 days. Keep them in a cool, dry spot away from sunlight.
• Freezer: Freeze baked cookies for up to 3 months in a freezer-safe bag or container. Layer with parchment paper to prevent sticking.
• Reheating: Warm a cookie in the microwave for 8–10 seconds to bring back that soft, fresh-from-the-oven texture.
• Freezing dough: You can also freeze unbaked cookie dough balls. Just thaw for 15 minutes before baking — no need to fully defrost.
• Refreshing flavor: If storing for more than a few days, pop a small slice of bread in the container — it keeps the cookies soft and chewy.

Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! You can make the dough up to 2 days ahead and keep it chilled in the fridge. Just let it sit at room temperature for 10–15 minutes before scooping and baking.

How do I keep the cookies from spreading too much?

If your dough feels too soft or sticky, chill it for about 20–30 minutes before baking. Cold dough helps the cookies hold their shape and stay thick.

Can I use crushed candy canes instead of peppermint baking bits?

Absolutely! Crushed candy canes work perfectly — just make sure they’re broken into small pieces so they melt evenly into the cookies.

Are these cookies very minty?

Not overpoweringly! They have a balanced sweetness with a light peppermint flavor that complements the Oreos. You can always adjust by adding or reducing the peppermint bits.

Can I double the recipe for a crowd?

Yes, this recipe doubles beautifully. Just be sure to mix in batches so everything combines evenly — especially the Oreos and peppermint bits.

How long do they stay fresh?

They’ll stay soft and chewy for 3–4 days when stored properly in an airtight container. After that, pop them in the microwave for a few seconds to freshen them up.

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Did you try this recipe? Let me know in the comments how it turned out — I’d love to hear how your Oreo Peppermint Crunch Cookies came out!