Remember last holiday season when I told you I had been doing A LOT of baking? I even shared a little about my Christmas Baking in my Living the Dream segment. Anywho, these cookies were part of that marathon, but I never got around to posting my review. Being that they are peppermint, I decided to save them for now. If you like the chocolate mint flavor and wish to make these through the year, I’d suggest stocking up on mint chocolate chips while they are on sale and being stocked at your local grocer. Enjoy 🙂
Back Then: Christmas Baking!! I L.O.V.E. baking, but I don’t really do it as often anymore as I used to. I do, however, make sure that every year for Christmas, we have tons of cookies!
After working up the Chocolate Chip Cookies & Cream Cookies last year, I decided to turn back to Inside BruCrew Life for some more delicious, soft baked cookie recipes. First, I worked up the Red Velvet Peppermint Pattie Cookie recipe, then came to these Oreo Peppermint Crunch Cookie. I already had an order for some of my Red Velvet Cookies & Cream Fudge so Oreos were on the shopping list anyway. I added a few more ingredients, and bam! Oreo Peppermint Crunch Cookies were on the way!
36 Cookies (though I got 32 this go ’round)
Prep: The first half up to sticking the dough into the fridge took me about 20 minutes, then I waited on it for half an hour, worked up my balls in about 20 minutes and then popped in the oven.
Bake: 30 minutes
Cooling: 2 hours, 6 minutes
Total: About 3 hours, 45 minutes
– 1 White Cake Mix – I used Betty Crocker’s Super Moist White Cake Mix
– 8 tablespoons of butter, melted – I used a whole stick of Country Crock
– 1 egg – mine was medium sized
– 1/2 teaspoon of Vanilla Extract
– 1/2 teaspoon of Peppermint Extract
– 4 oz of cream cheese, softened – I used half an 8 oz box of Philadelphia Original
– 1 cup of Oreo cookie chunks
– 1/2 cup chocolate chips – I used Nestle’s Milk Chocolate Chips
– 1 cup of mint chips – I used Hershey’s Semi-Sweet Mint Chocolate Chips
**All ingredients were easily found at my local Winn Dixie – not a sponsored post.
You’ll Also Need:
– Mixing Bowl
– Baking Sheet
– Measuring Cup
– Cooling Rack – I found a 3-Tier Cooling Rack at my local Sav-a-Lot for $7
– Oreo Peppermint Crunch Cookie Recipe by Inside BruCrew Life
Baking Chips: I used milk chocolate chips, in place of dark chocolate chips because Todd doesn’t like dark chocolate. Also, I could not find Andes Peppermint Crunch pieces as the recipe called for, nor could I find any kind of crushed peppermint pieces in the baking or candy aisle, so I just went back and got a back of Hershey’s Real Semi-Sweet Chocolate Mint Chocolate Chips instead and used them in the same manner.
When it came to the Oreo’s, I found that 8 cookies makes 1 cup (from previous recipes). Normally, I throw them into my measuring cup and use a spoon to break them into chunks and semi crush, but this time my measuring cup was otherwise occupied (by that, I mean full of cream cheese remains in the sink waiting to be washed – hehe). I decided to just use my hands. I broke each cookie into fours, and then each quarter in half and threw it into the mix. Turned out to be less messy, and quicker.
I rolled all my balls out at the same time, but only managed to get 32 balls.
When I worked the Chocolate Chip Cookies & Cream Cookies (also by Inside BruCrew Life), I found that my cookies really needed one extra minute to take the correct shape, so for these, I just went ahead and added the extra minute to the baking time (even though the recipe says not to over bake), and they came out perfectly to taste and shape.
In between batches, I put my dough back into the fridge. It definitely gave the dough a nice, solid feel so rolling was quick and easy, and not a big mess.
Now to make your own, go check out Jocelyn’s Oreo Peppermint Crunch Cookies Recipe!
If you love to bake (and/or craft) too, I would love to see your photos and get your recommendations! Join the EyeLoveKnots Crafting Community to share your creations, and see what other’s are up to!
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