Peppermint Oreo Crunch Cookies
“I’m obsessed with bringing the favorite cookie at the cookie exchange. And this one is it!”
Katie Foley
VP, Architecture
Michigan
What pairs best with this recipe?
I’m not a milk drinker, but I presume milk. Also pairs well with sweatpants and a fire.
What were some of your 2024 obsessions?
“America’s Sweet Hearts: Dallas Cowboys Cheerleaders”, breakdancing at The Olympics, watching the Detroit Lions, unpacking the Zach Bryan-Brianna Chickenfry breakup.
Ingredients:
1 box white cake mix
8 tablespoons unsalted butter, softened
1 large egg
½ teaspoon peppermint extract
½ teaspoon vanilla extract
4 ounces cream cheese, softened
1 cup Oreo cookie chunks
1 cup Andes Peppermint Crunch pieces + extra
½ cup dark chocolate chips + extra
Directions:
Add the dry cake mix, butter, egg, extracts, and cream cheese to a mixing bowl. Beat with a mixer until a soft dough forms.
Stir in the cookie chunks, peppermint crunch pieces and chocolate chips gently. Refrigerate the dough for at least 60 minutes. The longer, the better. The dough should not stick to your hands when you roll it.
Preheat oven to 350 degrees.
Scoop or roll the dough into 24 balls. Place 12 on a baking sheet and the other 12 in the fridge.
Bake for 10-11 minutes. Do not over bake. The cookies will be very soft and look undone when you take them out.
Let the cookies sit on the hot cookie sheet for 2-3 minutes, then move to parchment paper on the counter.
If the cookies are extra puffy, tap the tops with the bottom of the flat spatula. Press extra chocolate chips or peppermint pieces into the tops of the hot cookies.
