Peppermint Oreo Cookies

I was going to feel bad about the fact that it's been over a month since I posted. Then I remembered that I am not a professional food blogger, nor do I pretend to be, so I can post whenever and whatever I want! Ah, freedom. :)

Tonight I am taking these chocolate sandwich cookies to a holiday cookie exchange party. Yes, tonight. I have to leave in about 3 minutes. But they are seriously yummy and you should make them for YOUR holiday season too. I spiked the cream cheese frosting with just a few drops of peppermint extract. Oh yum.

A couple suggestions. I made them too big and too fluffy and they were difficult to eat. Next time I will use less dough for each cookie and flatten it out before baking. (These changes are included in the recipe below.) I might even leave out the chocolate chips to avoid lumps (there is a lot going on in these cookies, they don't necessarily need the added texture of chocolate chips). Also, I made these a day in advance and they were much more dry and hard by the second day, so make them the day you are serving them! They take a little time in frosting/rolling in candy, but they are worth it!

Peppermint Oreo Cookies

1 ¼ cup all purpose flour
½ cup dark cocoa powder (Hershey's Special Dark or Dutch process)
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cup semisweet or dark chocolate chips (optional)

12 peppermint candy canes, crushed

½ cup butter, softened
1 8 oz pkg cream cheese, softened
½ tsp vanilla
3 ½ cups confectioners sugar
a few drops peppermint extract

For the cookies:
Preheat oven to 350F. In a medium bowl, sift together flour, cocoa powder, baking soda and salt. In a large bowl, cream together butter and sugar. Beat in egg, followed by vanilla extract. Gradually, with the mixer on low speed, blend in the flour mixture, stopping when no streaks of dry ingredients remain. Stir in chocolate chips (if using).

Place leveled tablespoons of dough, flattened, onto prepared baking sheet. Bake for 8-10 minutes, until cookies begin to crack on the top. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

For the frosting:
Cream butter and cream cheese until smooth. Add vanilla and peppermint, blend. Add sugar, a cup at a time, blending well between each addition.

Pipe frosting (recipe below) onto flat side of one cookie, and top with a second cookie. Roll edges of each sandwich in crushed candy canes.

Makes about 18 cookie sandwiches.

Recipe from my talented friend Morgan.

May your days be merry and bright.


  1. Oh, Angie! You never cease to amaze me. I've got to try these now! They look delicious. :)

  2. I'm not sure how I missed when you posted about these! I'd been wanting to know how they turned out for you. I really should have warned you to make them smaller for a cookie exchange. When you're trying lots of different cookies, one right after the next, I could definitely see how these would be a bit too much. I love your idea of using cream cheese frosting. I'll have to try that the next time I make these!