Description

Peppermint Cookies-and-Cream Cookies are a festive holiday treat combining crushed chocolate sandwich cookies, peppermint candies, and a rich buttery dough. These chewy, flavorful cookies bring a perfect balance of minty freshness and creamy chocolate indulgence, ideal for gifting or sharing during the winter season.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon peppermint extract
2 large eggs
2 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
20 soft peppermint puffs, crushed (about 3/4 cup)
15 chocolate sandwich cookies, such as Oreos, crushed (about 1 cup)
1/3 cup red mini candy-coated chocolates, such as M&M’s Minis

Instructions

Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.
Add the vanilla extract, peppermint extract, and eggs, then continue to beat until smooth, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda.
Gradually add the dry mixture to the butter-sugar mixture and beat on low speed until just combined.
Fold in the crushed peppermint puffs, chocolate sandwich cookies, and candy-coated chocolates until evenly dispersed throughout the dough.
Divide the dough into 3-tablespoon portions and roll into uniform balls. Refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Arrange chilled dough balls 2 inches apart on baking sheets. Bake one sheet at a time for 15–18 minutes, until the cookies are puffed and edges are golden.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days.

Notes

Chilling the dough helps achieve thick, chewy cookies.
Measure flour correctly to prevent dryness.
Do not overbake; cookies continue cooking as they cool.
Fold in mix-ins gently to avoid crushing them completely.
Freeze dough balls for up to 3 months for easy make-ahead baking.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: Peppermint Cookies-and-Cream Cookies, peppermint cookies, cookies and cream dessert, holiday cookies, festive baking, Christmas cookies, mint chocolate cookies