Delicious baked Peppermint Cookies with a Mint Oreo cookie in the middle! We are big fans of peppermint and love using it in all things baking. Be sure to try my Peppermint Meltaways if you want more peppermint treats, as well as all my tried and tested Cookie Recipes!
The key to creating a show-stopping cookie is to start with a great recipe. These peppermint cookies are perfection on their own, but when you add an oreo to the middle you really blow people’s minds! The formula is simple enough; start with the recipe below and prepare as directed. Add in the Oreo element and bake. Bring to a cookie exchange or serve at your holiday gathering and get ready to be the most popular person there!
How to Make Peppermint Cookies with Oreo’s Stuffed Inside
Place Oreo’s on cookie sheet. Using a medium ice cream scoop (holds roughly 2 tablespoons of dough), remove a level amount of dough and set it on top of the cookie. Get another scoop for the bottom. This is what I did in the picture above. What I ended up doing after a few batches (took me a while to figure it out) was to make sure the TOP layer of dough was thinner and the bottom was thicker. These cookies will spread and if you put too much dough on top they will not be as pretty as we would like!
Repeat this for all cookies. I ended up having 2 cookie sheets with 6 cookies on each sheet, each cookie placed at least 2-inches apart. (After making the recipe a few times and using a little less dough on each cookies, I can stretch it to 18 cookies total)
Once you have scooped all the dough, start forming the dough around each Oreo. With clean hands, press it over and around so that the peppermint cookie dough covers the Oreo completely. Repeat this for all the cookies.
Bake for 7-9 minutes or until the cookies just start to brown around the edges. A little ooey gooey is exactly what you want.
Allow cooling for 5 minutes before eating.
If you like mint and chocolate these cookies are for you. I honestly can’t say enough good things about them!
Can You Make These Without Oreo?
Yes, of course. I have many times! You will want to use about 2 tablespoons of batter and drop it only a parchment-lined baking sheet. Bake for 8-10 minutes at 350°F or until the edges are starting to slightly brown and the top no longer appears wet.
Just in case you want to see how I stuff an Oreo into a cookie, check out my video for Oreo Stuffed Peanut Butter Cookies!
Not only do these cookies look fun but they TASTE AMAZING!!
- 1 cup (2 sticks or 226g) unsalted butter, room temperature
- 1 1/2 cup (300g) granulated sugar
- 3 large eggs, room temperature
- 10 drops McCormick green food coloring
- 1 teaspoon McCormick peppermint extract
- 3 cups (375g) all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon table salt
- 12 oz semi-sweet chocolate chips divided (1/2 finely chopped)
- 12 Mint Oreo Cookies
Preheat the oven to 350°F. Prepare baking sheets with parchment paper.
Add the butter and sugar to the bowl of stand mixer beat on medium high speed until light and fluffy, or 1-2 minutes.
With the mixer on the lowest speed, and in eggs one at a time.
With mixer off, add in peppermint extract and food coloring. Turn on lowest speed and let ingredients incorporate.
In a separate bowl sift together flour, baking powder, baking soda, cream of tartar, and salt.
With mixer on low, add flour mixture to wet ingredients. Remove bowl from mixer.
Add in all chocolate to dough and mix by hand. Half of the chocolate should be chips (or large chunks) and the other half should be finely chopped. Mix until just combined.
Cover the dough and refrigerate for about an hour.
Using a medium ice cream scoop, (roughly 2 tablespoons) scoop out peppermint cookie dough and set one scoop on top of the cookie and one underneath.
Carefully press the dough around the cookie (trying not to break the cookie) so that all of the Oreo is covered in peppermint cookie dough.
Bake for 8-12 minutes at 350 or until the cookies are JUST starting to brown on the edges.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.