Oreo Peppermint Crunch Cookies

Oreo Peppermint Crunch Cookies

These cookies…. wow. Just, wow. We had a cookie contest last week at work, which was NOT to be taken lightly. Unfortunately I talked a big game before this contest, only to lose before it even started. My cookies were a bit of a disaster. They had a  very short life .. didn’t even have a chance to cool down before they made it into the trash can. So sad. THIS is why trying new recipes is a gamble and THAT is why I started this blog. To keep track of the recipes that actually work. This is one of those recipes. You can’t mess these up! (Because I didn’t, and that means you won’t.) They got 2nd place in the contest at work. Why second, you ask? Why not first, you ask? Honestly… because right when the final vote was about to go in, I ate the last one of these cookies. The last voter didn’t get to try one, and therefore voted for another top contender, which beat these cookies out by ONE vote. OOPSY! (sorry Andrea!)

Oreo Peppermint Crunch Cookies
Serves: 36 cookies
 
Ingredients
  • 1 box white cake mix (15.25 oz.)(I used Pillsbury)
  • 1stick butter, melted (8 Tablespoons)
  • 1 egg
  • ½ teaspoon peppermint extract (If you don’t have this, use 1 tsp vanilla instead of ½ tsp)
  • ½ teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup Oreo cookie chunks
  • 1 cup Andes Peppermint Crunch pieces (I used a cup of chopped Ghirardelli peppermint bark)
  • ½ cup dark chocolate chips (I did ¼ chocolate and ¼ white chocolate)
Instructions
  1. In a large bowl, mix together the cake mix, melted butter, egg and extracts with a large spoon until a soft dough forms. Mix in the cream cheese until well combined. Gently mix in ¾ of the other ingredients: chocolate chips, peppermint pieces, & crumbled cookies. I used the remainder of each to top the cookies right when they come out of the oven, so that each cookie top is loaded with yumminess- and so that there is enough dough to keep the cookie intact while baking.
  2. Roll the dough into 36 balls, each are about an inch in diameter. Place on a cookie sheet and put the cookie sheet in the fridge for at least 30 minutes.
  3. Preheat the oven for 350 degrees. Bake the cookies for about 9 minutes (I needed 10-11 minutes) they look underdone but let them sit on the baking pan for another 2 minutes. While they sit, decorate the tops with the remaining chocolate chips, peppermint pieces, & crumbled cookies. Then remove them with a spatula and let them cool. They’ll be nice and soft and chewy 😉

Recipe Source: insidebrucrewlife.com/

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