Description
Soft, cakey cookies with Oreo chunks and peppermint crunch, finished with a white chocolate drizzle.
Ingredients
- 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)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk the cake mix, eggs, oil, and vanilla until a soft dough forms. Avoid overmixing.
- Fold in the chopped Oreos and crushed peppermint until evenly distributed. If the dough feels too sticky, refrigerate for 10–15 minutes.
- 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.
- Bake for 9–12 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Melt the white chocolate chips in 20–30 second intervals in the microwave, stirring until smooth. Drizzle over cooled cookies and sprinkle with extra crushed peppermint.
Notes
For less sweet cookies, swap half the white chocolate chips for dark chocolate. Refrigerating dough can reduce spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American