Oreo Peppermint Crunch Cookies – these easy cookies and cream cake mix cookies are loaded with … | Christmas baking recipes, Cookie recipes, Christmas food desserts

I make these Oreo Peppermint Crunch Cookies every December — they disappear faster than I can plate them. Think soft, cakey cake-mix cookies studded with chunks of Oreos and bright peppermint crunch, finished with a white-chocolate drizzle for holiday sparkle. They’re a fast, kid-approved cookie that gives you big seasonal flavor without hours of baking: perfect for cookie exchanges, last-minute holiday trays, or a cozy night with hot cocoa.

What makes this recipe special

These cookies split the difference between a soft cake and a chewy cookie. Using a white cake mix keeps the base light and tender so the Oreo pieces and peppermint really pop. They’re also:

• Ridiculously quick to mix (no creaming butter).
• Budget-friendly — one cake mix plus a few add-ins.
• Customizable for gifts or cookie swaps.
• Kid-tested: the crunch and cream combination is a hit.

If you like festive mashups, you might also enjoy this Little Debbie inspired treat I used for cookie tray inspiration: Little Debbie Christmas Tree Cake Cookies.

“Perfectly soft centers, crunchy peppermint, and real Oreo bites — my go-to last-minute holiday cookie.”

Step-by-step overview

This recipe is simple: combine dry cake mix with eggs and oil, fold in chopped Oreos and crushed peppermint, scoop onto a baking sheet, and bake until just set. Finish with a white chocolate drizzle and extra peppermint for crunch. No chill time required, though a short rest in the fridge reduces spreading for neater rounds.

What you’ll need

• 1 (15.25 oz) box white cake mix
• 2 large eggs
• 1/3 cup vegetable oil (or light olive oil)
• 1 tsp vanilla extract
• 1 cup coarsely chopped Oreo cookies (about 10–12 cookies)
• 3/4 cup crushed peppermint candy or candy canes (plus extra for garnish)
• 1/2 to 1 cup white chocolate chips or melting wafers (optional, for drizzling)
• Pinch of salt (if your cake mix is very sweet)

Notes: For a less sweet cookie, swap half the white chocolate chips for chopped dark chocolate. If you prefer a more chocolatey base, you can use a chocolate cake mix instead.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, whisk the cake mix, eggs, oil, and vanilla until a soft dough forms. Avoid overmixing — stop as soon as the dough is uniform.
3. Fold in the chopped Oreos and crushed peppermint until evenly distributed. If the dough feels too sticky, refrigerate 10–15 minutes to firm it slightly.
4. Use a tablespoon or cookie scoop to portion dough into balls about 1 to 1 1/4 tablespoons. Place them 2 inches apart on the prepared baking sheets.
5. Bake 9–12 minutes, until the edges are set but the centers are still soft. They will firm up as they cool.
6. Remove from oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Melt the white chocolate chips in 20–30 second intervals in the microwave, stirring between bursts, until smooth. Drizzle over cooled cookies and sprinkle with extra crushed peppermint. Let the drizzle set before stacking or storing.

Best ways to enjoy it

Serve these cookies with hot chocolate, peppermint mocha, or a cold glass of milk for maximum nostalgia. For a cookie platter, alternate these bright cookies with plain chocolate wafer cookies or a ginger snap to balance flavors — see festive layout ideas on this page for creative presentation: Christmas cookies designs. They also work well sandwiched with vanilla buttercream or marshmallow fluff for a peppermint Oreo sandwich.

Storage and reheating tips

• Room temp: Store in an airtight container at room temperature for up to 3 days. Keep layers separated with parchment to protect the drizzle.
• Refrigerator: If your kitchen is very warm or cookies have a soft drizzle, refrigerate for up to 1 week. Bring to room temp before serving for best texture.
• Freezing: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature, then re-crisp 3–4 minutes in a 300°F oven if desired.
• Safety: Always cool completely before storing to avoid condensation and sogginess.

Pro chef tips

• Don’t overbake: These cookies should be slightly underdone in the center when you pull them out — they finish cooking on the hot tray.
• Chop Oreos coarsely: Large chunks give texture; finely crushed Oreos will blend into the dough and reduce the “cookies and cream” bite.
• Use crushed peppermint sparingly on the inside if you want softer cookies — reserve most for topping so it stays crunchy.
• If your dough spreads too much, add a tablespoon of flour or chill the dough 15–30 minutes.
• For a prettier drizzle, thin melted white chocolate with a little coconut oil or vegetable shortening.

Creative twists

• Chocolate base: Use chocolate cake mix for an ultra-chocolatey cookie with Oreo contrast.
• Peppermint-free: Swap peppermint for crushed toffee or toasted hazelnuts for a year-round version.
• Gluten-free: Use a gluten-free white cake mix and gluten-free Oreos (or similar sandwich cookies).
• Vegan option: Use a vegan cake mix, flax “eggs” (1 tbsp flax + 3 tbsp water per egg), and dairy-free chocolate chips.
• Sandwich cookies: Spread peppermint buttercream between two cookies for a show-stopping holiday sandwich.

Common questions

Q: Can I use a different cake mix flavor?
A: Yes. White mixes keep the cookies light and showcase Oreos; chocolate makes them richer. Funfetti adds color for parties.

Q: Do I have to chill the dough?
A: No — the cookies bake fine without chilling. Refrigerating for 15–30 minutes reduces spread for thicker cookies.

Q: How do I prevent peppermint from getting soggy?
A: Add most peppermint as a finishing garnish. If mixed into the dough, crush the candy coarsely and use just enough to taste.

Q: Can I make these ahead for a cookie swap?
A: Yes. Bake and freeze them solid, then pack in an insulated container or thaw the night before. Add final drizzle and garnish fresh if shipping.

Q: Why are my cookies cakey instead of cookie-like?
A: Cake mix-based cookies tend to be cakey by design. To make them chewier, try using half cake mix and half all-purpose flour or add 2 tablespoons of melted butter to the dough.

Conclusion

If you’d like a homemade chocolate wafer-style cookie to crush into these cookies (or to serve alongside them), check out this Chocolate Wafer Cookies Recipe – Smells Like Home for a crisp, matching complement: Chocolate Wafer Cookies Recipe – Smells Like Home. Enjoy baking — these Oreo Peppermint Crunch Cookies are easy, festive, and always a crowd-pleaser.

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