Peppermint Oreo Cookies

🧂 Ingredients

• ½ cup unsalted butter

  cold and cubed
• ½ cup brown sugar
• ¼ cup white sugar
• 1 egg
• 1 tsp vanilla extract
• ½ tsp salt
• ½ tsp baking soda
• 1 tsp cornstarch
• 1½ cups all purpose flour
• ¾ cup oreo things

  crushed
• ¾ cup Andes Peppermint Pieces

  chopped

Instructions

• 1 Preheat the oven to 400°F and line a baking sheet with parchment paper.
• 2 Use a stand mixer with a paddle attachment and cream together butter and sugars
  on low speed until light and fluff. Approximately 4 minutes.
• 3 Add the egg, vanilla extract, salt, baking soda, and cornstarch. Mix until
  smooth; making sure to scrape down the sides of the bowl as necessary.
• 4 Turn the mixer to low and gradually add the flour in with the wet ingredients,
  mixing until combined.
• 5 On a cutting board, finely chop the peppermint chocolate pieces. Put the oreos
  into a plastic bag and use your hands to crush them. Then, use a rubber spatula
  to fold in the oreo pieces and peppermint crunch pieces. Save a few pieces for
  the top of each cookie.
• 6 Using a 1.5 tbsp cookie scoop (medium sized), scoop balls of cookie dough onto
  the parchment-lined baking sheet then press your extra cookies and peppermint
  bits into the tops of the cookies. Recipe makes ~12 large cookies.
• 7 Bake the cookies for 8-10 minutes or until the edges are golden brown and
  middles have begun to set. Note: middles may look slightly underdone. They will
  continue to bake as they cool on the pan.
• 8 After 10 minutes, transfer from the hot baking sheet to a cooling rack to finish
  cooling. Enjoy!

Nutrition Info