Go Back

Peppermint Oreo Cookies

Nicole Hughes
5 from 1 vote
Print Recipe Pin Recipe

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

Instructions
 

  • Preheat oven to 400 Degrees
  • Cut cold butter into tablespoon pieces
  • Mix butter on low, until softened
  • Mix butter with both sugars and pudding mix on LOW speed until well combined
  • Crack eggs and add to dough, mix until well combined
  • Add flours, baking soda, baking powder, and salt.
  • Pulse the mixer, or mix on LOW to combine all the ingredients. Do NOT overmix!
  • Fold in chopped oreos and Ghiradelli peppermint quares
  • 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.
  • Place cookie dough on sheet with parchment paper or silicone baking mats.
  • Bake for 8ish minutes (cookies will be done when the tops are a light brown)
  • 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!)