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Nicole Hughes

Peppermint Oreo Cookies

5 from 1 vote
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Ingredients Method

Ingredients
  

  • 1 Cup Unsalted Butter, COLD, cut into tablespoons
  • 3/4 Cup Brown Sugar (I prefer light brown sugar)
  • 1/2 Cup Granulated Sugar
  • 1/2 4.2 oz package Oreo Instant Pudding Mix (Dry)
  • 2 large eggs
  • 1 3/4 Cup All Purpose Flour
  • 1 Cup Cake Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 12-15 chopped up Oreo cookies, various sizes
  • 12-15 Ghiradelli Peppermint Bark Squares

Method
 

  1. Preheat oven to 400 Degrees
  2. Cut cold butter into tablespoon pieces
  3. Mix butter on low, until softened
  4. Mix butter with both sugars and pudding mix on LOW speed until well combined
  5. Crack eggs and add to dough, mix until well combined
  6. Add flours, baking soda, baking powder, and salt.
  7. Pulse the mixer, or mix on LOW to combine all the ingredients. Do NOT overmix!
  8. Fold in chopped oreos and Ghiradelli peppermint quares
  9. Form cookie dough into balls (2-3 oz for smaller cookies, 5 oz for large) and stack cookie dough high. Do not roll into balls.
  10. Place cookie dough on sheet with parchment paper or silicone baking mats.
  11. Bake for 8ish minutes (cookies will be done when the tops are a light brown)
  12. Let cookies cool on the warm cookie sheet for at least 30 minutes (the cookies will finish baking on the sheet, so do NOT remove them!)