Festive Peppermint Oreo Cookies

 These Peppermint Oreo cookies are a perfect fit for the Holiday Season or any time of the year. They are loaded with peppermint candy, crushed Oreo cookies, and chocolate chips.

Fran and our daughter, Jamie, made these cookies for the local village Women's Club, cookie exchange.

Peppermint Oreo Cookies - Reviewed

The recipe below makes five dozen cookies; you can cut it in half if you don't want to make that many.

Peppermint Oreo Cookies Ingredients:

• 1 cup butter (Cold and cut into cubes)
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons cornstarch
• 3 cups all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1 cup white chocolate chips
• 1 cup crushed peppermint candy (We used peppermint candy canes crushed)
• 16 Oreo Cookies chopped

Instructions:

1. Cream the butter and brown sugar together. We used our KitchenAid Stand Mixer for this, but you can also use a hand mixer on medium speed.
2. Add the eggs and vanilla extract, and continue to mix until it's fluffy.
3. Add the white sugar and continue mixing making sure all ingredients are combined.
4. Add the baking powder, baking soda, cornstarch, and salt.  Then, add the flour one cup at a time. Mix until all is combined.
5. Add the white and semi-sweet chocolate chips, almost all crushed peppermint candy, and Oreo cookies. (Reserve some of both for garnish before baking).
6. Scoop the dough and roll it into about 1-inch or larger balls. Place them 2 inches apart on a cookie sheet lined with parchment paper. Add additional Oreo, and peppermint pieces to the tops before baking.
7. Bake at 350 degrees for 10-12 minutes, until the edges are set.
8. Allow them to cool on the cookie sheet for a few minutes before moving them to a rack to completely cool.

This photo is the size that Jamie rolled the cookie dough. It may be closer to 2-inch balls. The larger you make them the fewer cookies you going to yield.

Peppermint Oreo cookies are cooling on the rack

These Peppermint Oreo cookies are a delight, they are crunchy on the outside and chewy on the inside. We will certainly be adding this cookie recipe to our Holiday list this year.

Find more Recipes on ReviewThis Here:

ReviewThisRecipes.com

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

FOLLOW US ON:

Review of Favorite Christmas Cookies - Rosettes Recipe

Nothing says Christmas to me like my grandmother’s rosette cookies.  Coming together as a family during the holidays means making, and then inhaling, these Scandinavian treat delights (my highest dessert rating).

These lacy snowflake-like cookies are as much eye candy as they are absolutely the tastiest lighter-than-air, flaky pastry you will ever eat.  I don’t think there is a more beautiful holiday food than rosettes.  Just having a plate of these delicate cookies on your table will instantly make the season more merry and bright.

If you are looking for a unique gift for friends, family, neighbors, teachers, or co-workers, this is a delightful way to share the warm spirit of the season.  Simply create a gift basket filled with rosettes, or even better, offer a kit with the recipe, a set of rosette irons, and the mix.  You just might help someone start a treasured holiday tradition.

Ingredients:

• 2 eggs
• 1 tablespoon granulated white sugar
• 1 cup sifted all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions:

1. In a mixing bowl, whisk your eggs, sugar, and salt until blended.
2. Use a sifter to mix in your flour.  Add milk and vanilla.
3. Add three to four inches of cooking oil to a deep fryer or stove top pan.
4. Use candy thermometer to heat oil to 365 degrees (Fahrenheit).
5. Heat rosette iron in the oil for at least two minutes.
6. Remove heated rosette iron from the oil.  Let excess oil drain off the iron.
7. Carefully dip the hot iron into batter (leaving a 1/4 inch margin at top of iron).
8. Immerse rosette iron into heated oil.  Fry batter until golden.
9. Use skimmer to remove rosette from oil.  Drip off excess oil.
10. Place rosette on drying rack.  Sprinkle with sugar (granulated or powdered) just before serving.
11. Reheat rosette iron in hot oil for one minute and repeat the process.

Serves: 10     Prep Time: 15 Minutes     Total Time: 30 Minutes

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

FOLLOW US ON: