Oreo peppermint crunch cookiesThis cookie is yummy. Basically it’s Christmas in a cookie. Pepperminty. Chocolately. Soft. I am a sucker for a soft cookie. I am definitely adding it to my annual holiday cookie baking list for many years to come.

When I first tried this cookie at the baking party on Sunday I wasn’t blown away by it. But then I had one yesterday and I thought it was awesome. Turns out no cookie tastes that great after you’ve tried 8 different cookies and are beyond full and sugared out. Have I mentioned that I’m supposed to be on Weights Watchers? Yeah that’s working out really well.

Anyway.

In addition to these oreo peppermint crunch cookies the gals and I also made:

Gingersnaps
Farmhouse chocolate mint cookies (my sister in law, Nikki, makes these every year and they are amazing)
Russian tea cake cookies
Coconut macaroons
M&M cookies
Puppy chow
Peanut butter blossoms
White chocolate cranberry cookies
Pretzel M&Ms

I’m probably missing a few. Needless to say we each had plenty of cookies to take home.

Oreo peppermint crunch cookies (recipe via Inside BruCrew Life)


Ingredients
1 white cake mix
1 stick butter, melted (8 Tbsp.)
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1 cup Oreo cookie chunks
1 cup Andes Peppermint Crunch pieces
1/2 cup dark chocolate chips

Instructions

Combine the cake mix, melted butter, egg, and extracts. Beat until well combined. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips. Then stir in the cookie pieces with a spatula. Refrigerate dough for 30 minutes.

Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Be sure to take them out right at 9 minutes. They are meant to be very soft cookies. 

Leave them on the cookie sheet for a couple minutes. Remove the cookies onto a cooling rack. Store in a sealed container. 

Or devour all 36 cookies immediately. Your choice.