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Oreo Peppermint Crunch Cookies

These easy cake mix cookies are a festive blend of Oreo cookies and peppermint crunch, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Holiday, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 box chocolate cake mix Recommended: Betty Crocker or Duncan Hines
  • 2 large eggs Bring to room temperature for easier mixing
  • 1/2 cup unsalted butter, melted Look for high-quality butter for the best flavor
  • 1 cup crushed Oreo cookies Use regular or double-stuffed
  • 1/2 cup peppermint crunch bits Available at craft stores during the holidays
  • 1/2 teaspoon vanilla extract Pure vanilla extract enhances the flavor
  • festive sprinkles (optional) For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the cake mix, eggs, and melted butter. Stir until completely blended, forming a thick dough.
  3. Gently fold in the crushed Oreo cookies, peppermint crunch bits, and vanilla extract without overmixing.
  4. Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes, or until edges are set but centers are still soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months. You can prepare the dough in advance and chill it in the fridge for a day or two before baking.