Peppermint Oreo Cookies are soft, chewy holiday treats made with Oreo pudding mix, chopped Oreos, crushed candy canes, and a splash of peppermint extract. They combine a cookies-and-cream base with bright peppermint notes for a festive cookie that’s tender, flavorful, and perfect for holiday cookie exchanges.
This recipe is a holiday twist on a classic cookies-and-cream cookie. The addition of candy canes and peppermint extract transforms the familiar flavor into a seasonal favorite that’s easy to make and fun to share.
Recipe Highlights
- Ultra soft and chewy — the instant pudding mix helps retain moisture and creates a bakery-style texture.
- No chilling required — the dough goes straight from mixing to the oven for a quick bake.
- Balanced peppermint flavor — crushed candy canes plus peppermint extract give a refreshing contrast to the creamy cookie base.
- Family-friendly — the combination of Oreos and peppermint appeals to all ages.
- — red and white candy cane pieces add bright, holiday-ready color without extra decorating.
INGREDIENTS IN PEPPERMINT OREO COOKIES
- Butter – Use fully softened real butter for best flavor and texture.
- Brown sugar – Light brown sugar adds moisture and mild caramel notes; use fresh, soft sugar.
- Sugar – Granulated sugar for sweetness and structure.
- Oreo Cookies & Cream instant pudding mix – Adds tenderness and the cookies-and-cream flavor. If unavailable, a vanilla pudding mix can be substituted.
- Eggs – 2 large eggs help bind and leaven the dough.
- Vanilla – Use a good-quality vanilla extract or vanilla bean paste for depth of flavor.
- Flour – All-purpose flour works well; other flours can be used depending on preference.
- Baking soda – Fresh baking soda provides lift.
- Crushed candy canes – Mini candy canes are easiest to crush; leave some larger pieces for texture and visual appeal.
- Oreo cookies – Coarsely chop or break into chunks so you get visible bites of Oreo throughout the cookies.
Tips & Tricks for Perfect Cookies
Full details are provided in the recipe card below, but these tips will help you get consistent, bakery-style results.
- Cream thoroughly — beat butter and sugars 2–3 minutes to aerate the dough for a lighter texture.
- Adjust flour as needed — if dough is sticky or cookies spread, add a tablespoon or two of flour to improve consistency.
- Pull slightly underdone — remove cookies when the edges are set but centers are still soft; they finish cooking on the hot sheet and stay chewy.
- Bake on parchment or a silicone mat — this prevents sticking and helps even browning.
- Keep Oreo chunks large — larger pieces stay visible and provide the signature cookies-and-cream bite.
Storage + Freezing
- Counter: Store in an airtight container for 3–5 days. Adding a slice of bread can help maintain moisture.
- Fridge: Chilling keeps the cookies extra chewy and prevents candy canes from getting sticky — good for making ahead.
- Freezer: Freeze baked cookies up to 2 months in a sealed container. Thaw at room temperature or warm briefly for a fresh-baked texture.
Peppermint Oreo Cookies Recipe
Ingredients
- 1 cup butter, softened
- ½ cup brown sugar
- ½ cup sugar
- 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 ¼ cups flour
- 1 tsp baking soda
- 1 cup crushed candy canes
- 15 Oreo cookies, coarsely crushed (leave big chunks)
Instructions
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Preheat oven to 350°F (175°C).
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Using a hand mixer or stand mixer, cream the butter and both sugars for 2–3 minutes. Add the pudding mix and mix until fully incorporated.
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Add the eggs, vanilla, and peppermint extract; beat 1–2 minutes until combined.
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Stir in the flour and baking soda just until combined.
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Fold in the crushed candy canes and Oreo chunks with a spoon or spatula.
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Drop rounded teaspoonfuls or use a cookie scoop onto a parchment-lined or greased baking sheet. Bake 8–10 minutes, until edges are set and centers are slightly soft.
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Allow cookies to rest on the baking sheet 4–5 minutes, then transfer to a wire rack to cool. They are especially good warm.
Nutrition
FAQs
Why are my cookies flat?
If they spread too much, add a tablespoon or two of flour, ensure butter is softened but not melted, or chill the scooped dough briefly before baking.
How should I crush Oreos?
Place Oreos in a sealed bag and gently crush with a rolling pin to control chunk size. Aim for larger pieces rather than fine crumbs.
Why are my cookies hard?
They were likely overbaked. Remove them when the edges just start to color; they’ll finish setting on the warm baking sheet.
Can I make the dough ahead?
Yes. Refrigerate the dough up to 24 hours, then bring to room temperature 10–15 minutes before scooping and baking.
How long should I let the cookies cool?
Let them sit on the baking sheet 4–5 minutes to set, then transfer to a wire rack to finish cooling so they don’t overcook.
How do I soften butter quickly?
Use short bursts on the microwave defrost setting, rotating often. Butter should give slightly when pressed but not be oily or melted.
MORE PEPPERMINT COOKIE RECIPES TO TRY:
- Peppermint Chocolate Thumbprint Cookies — buttery cookies with a rich chocolate center and crushed candy canes.
- Peppermint Shortbread Cookies — classic shortbread topped with white chocolate and crushed candy cane pieces.
- Peppermint Bark Cookies — a cocoa-mint cookie topped with peppermint bark for a festive finish.
- Peppermint Vanilla Shortbread Cookies — tender shortbread finished with a peppermint-vanilla glaze.
- Peppermint Chocolate Chip Cookies — pudding mix, peppermint extract, and crushed candy canes make these soft and chewy holiday favorites.
With simple ingredients and no chilling required, these Peppermint Oreo Cookies are one of the easiest ways to add seasonal cheer to your dessert table. Soft, minty, and studded with Oreo pieces, they’re an instant holiday classic.