Description
Soft, chewy cookies bursting with festive flavors of peppermint, chocolate, and Oreo chunks. Perfect for holiday baking and gifting!
Ingredients
Scale
- 1 box white cake mix
- 8 tbsp unsalted butter, softened
- 1 large egg
- ½ tsp peppermint extract
- ½ tsp vanilla extract
- 4 oz cream cheese, softened
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces (+ extra)
- ½ cup dark chocolate chips (+ extra)
Instructions
- Combine dry cake mix, butter, egg, extracts, and cream cheese in a mixing bowl. Mix until dough forms.
- Fold in Oreo chunks, peppermint crunch pieces, and chocolate chips. Chill dough for at least 60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Roll dough into 24 balls, placing 12 per baking sheet. Bake for 10–11 minutes.
- Let cookies rest for 2–3 minutes on the sheet, then transfer to a wire rack. Press extra chocolate chips or peppermint pieces into warm cookies if desired.
- Cool completely before storing.
Notes
- Chilling the dough ensures cookies remain thick and chewy.
- Store in an airtight container for up to 5 days or freeze for 3 months.
- Substitute Andes Peppermint Crunch with crushed candy canes if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American