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Quick Summary
Homemade Peppermint Oreos– decadent chocolate cookies made with Oreo cookie crumbs, cocoa powder, and filled with a peppermint Oreo cream cheese frosting. Roll in crushed peppermint to make the cookies extra festive. The perfect cookie for the holidays!
During the holiday months, I bake A LOT of cookies. One of my favorite holiday flavor combinations is chocolate and peppermint. I love making Andes Mint Cookies, Peppermint Bark Chocolate Chip Cookies, Chocolate Peppermint Crunch Cookies, and Oreo White Chocolate Pudding Peppermint Cookies. These Homemade Peppermint Oreos are also a favorite.
These cookies are inspired by the Oreo Sandwich Cookie recipe in my cookbook, Let’s Eat Cookies. They are SO good and a book favorite, I decided we needed a holiday version.
The cookies are made with crushed up Oreos, make sure you use the cookie AND the cream filling to give them the ULTIMATE Oreo flavor. The cookies IN the dough is a game changer.
The cookies are good on their own, but we don’t stop there. The peppermint Oreo cream cheese filling is AMAZING! Think cream cheese frosting with crushed up Oreos and a hint of peppermint.
Assemble the cookies and roll them into crushed peppermint candies to make them FESTIVE! These are the perfect cookies for Christmas parties, cookie exchanges, gifting, and for Santa. Everyone will be raving about these cookies. They are a MUST make every holiday season!
Table of Contents
Cookie Ingredients
- Oreo cookies– use the cookie part AND the cream filling! Crush in a blender or food processor and mix in with the dry ingredients. It is the secret ingredient.
- Flour– fluff, spoon, and level your flour, never pack your flour into the measuring cup.
- Cocoa powder– use Dutch-processed cocoa powder for a deep chocolate flavor.
- Baking soda
- Baking powder
- Salt– use kosher salt.
- Butter– use unsalted butter that is at cool room temperature. You don’t want your butter to be too warm or greasy.
- Sugar– you need granulated sugar and brown sugar.
- Eggs– use large eggs when baking.
- Vanilla extract– always use pure vanilla extract.
Peppermint Oreo Cream Cheese Filling
- Oreo cookies– there are crushed up Oreo cookies in the cookies AND in the filling, so make sure you have enough. You will need 24 total! If you want to up the peppermint flavor, you can use Trader Joe’s Candy Cane Jo Jo’s.
- Butter– use unsalted butter that is at room temperature.
- Cream cheese– use full-fat cream cheese, you will need an 8 oz block.
- Confectioner’s sugar–
- Peppermint extract– I like to use 1 ½ teaspoons, you can start with a teaspoon and taste. Add more if you like more peppermint flavor.
- Vanilla extract– I always add a little vanilla too!
- Salt– just a pinch to balance out the sweetness.
- Crushed peppermint candies– for rolling the cookies. You can use candy canes or peppermint candies, use a food processor or blender to crush them up. You can also place the candies in a sealed plastic bag and smash them with a rolling pin, just don’t crush them too finely. Or you can buy them already crushed HERE. You will need 1 cup.
How to Make Peppermint Oreos
- Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- Place 12 Oreo cookies (including the filling) in a blender or food processor and blend until you have crumbs. You can also place the cookies in a resealable plastic bag and crush them with a rolling pin.
- In a medium bowl, whisk together the Oreo cookie crumbs, flour, cocoa, baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs and vanilla and mix until combined.
- With the mixer off, add the dry ingredients and beat on low speed until just combined. Don’t over mix.
- Form the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet, 2 inches apart.
- Bake for 8 to 10 minutes, or until the cookies are set but still soft in the center. Don’t over bake.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
To Make the Filling
- While the cookies are cooling, make the filling. Place the remaining Oreo cookies (with filing) in the blender or food processor and blend until you have Oreo crumbs, set aside.
- Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle or whisk attachment. You can also use a hand mixer.
- Beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the peppermint extract, vanilla extract, and salt and mix to combine.
- With mixer on low, gradually add the confectioner’s sugar and mix until combined. Switch the mixer to high speed and beat for 1 minute.
- Add the Oreo crumbs and mix until cookie crumbs are well incorporated.
Assembling the Cookies
- Transfer the filling to a piping bag or resalable plastic bag and cut off the tip of the bag. Pipe a swirl of filling onto the flat side of one cookie, about 1 tablespoon, and top with a second cookie that is equal in size. Gently press together to form a sandwich. Repeat with additional cookies.
- Alternatively, you can use a butter knife to spread the filling onto the bottom/flat side of one cookie and then sandwich them together.
- Place the crushed peppermint candies in a bowl and roll the cookies into the candies. Gently press if they aren’t sticking.
How to Store & Freeze
- Store cookies in an airtight container in the refrigerator (because of the cream cheese filling) for up to 5 days. Bring to room temperature before serving.
- You can freeze the Oreos for up to 2 months. Assemble the cookies and place on a tray in a single layer. Place in the freezer for 30 minutes or until sandwich cookies are solid. Transfer to a freezer bag or freezer container and freeze! Thaw before serving.
More Christmas Cookie Recipes
- Andes Mint Cookies
- Peppermint Bark Chocolate Chip Cookies
- Thumbprint Cookies
- Mexican Wedding Cookies
- Snickerdoodle Cookies
- Peanut Butter Blossoms
- Easy Sugar Cookies
Find MORE cookie recipes HERE and in my cookie cookbook, Let’s Eat Cookies!
Homemade Peppermint Oreos
Decadent chocolate cookies made with Oreo cookie crumbs, cocoa powder, and filled with a peppermint Oreo cream cheese frosting. Roll in crushed peppermint to make the cookies extra festive. The perfect cookie for the holidays!
Ingredients
For the Cookies:
- 12 Oreo cookies, 1 cup cookie crumbs
- 2 cups all-purpose flour
- 3/4 cup Dutch-process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
For the Peppermint Oreo Cream Cheese Filling:
- 12 Oreo cookies, 1 cup cookie crumbs
- 1/2 cup unsalted butter at room temperature
- 8 oz block full fat cream cheese at room temperature
- 4 cups confectioner’s sugar
- 1 1/2 teaspoons peppermint extract*
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup crushed peppermint candies, for rolling cookies
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- Place 12 Oreo cookies (including the filling) in a blender or food processor and blend until you have crumbs. You can also place the cookies in a resealable plastic bag and crush them with a rolling pin.
- In a medium bowl, whisk together the Oreo cookie crumbs, flour, cocoa, baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs and vanilla and mix until combined.
- With the mixer off, add the dry ingredients and beat on low speed until just combined. Don’t over mix.
- Form the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet, 2 inches apart.
- Bake for 8 to 10 minutes, or until the cookies are set but still soft in the center. Don’t over bake.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
- While the cookies are cooling, make the filling. Place the remaining Oreo cookies (with filing) in the blender or food processor and blend until you have Oreo crumbs, set aside.
- Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle or whisk attachment. You can also use a hand mixer.
- Beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the peppermint extract, vanilla extract, and salt and mix to combine.
- With mixer on low, gradually add the confectioner’s sugar and mix until combined. Switch the mixer to high speed and beat for 1 minute.
- Add the Oreo crumbs and mix until cookie crumbs are well incorporated.
- To assemble the cookies: Transfer the filling to a piping bag or resalable plastic bag and cut off the tip of the bag. Pipe a swirl of filling onto the flat side of one cookie, about 1 tablespoon, and top with a second cookie that is equal in size. Gently press together to form a sandwich. Repeat with additional cookies. Alternatively, you can use a butter knife to spread the filling onto the bottom/flat side of one cookie and then sandwich them together.
- Place the crushed peppermint candies in a bowl and roll the cookies into the candies. Gently press if they aren’t sticking.
Notes
For the filling, I like to use 1 ½ teaspoons of peppermint extract. Start with 1 teaspoon and taste. Add more if you like a stronger peppermint flavor.
Store cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Nutrition
Calories: 283kcal, Carbohydrates: 44g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 35mg, Sodium: 160mg, Potassium: 89mg, Fiber: 1g, Sugar: 33g, Vitamin A: 300IU, Calcium: 20mg, Iron: 2mg
Have you tried this recipe?
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