Peppermint Oreo Cookies are soft, chewy holiday cookies made with Oreo pudding mix, crushed Oreos, candy canes, and a festive boost of peppermint extract. The cookies are soft and festive, with a cookies-and-cream flavor and just the right amount of peppermint in every bite.

One of my all-time favorite cookie recipes ever (and one of our most popular!) is our Cookies & Cream cookies. I decided to add a little bit of a holiday twist to this recipe, and it is absolutely amazing!

Recipe Highlights

• Ultra soft and chewy thanks to the pudding mix, which locks in moisture and creates that irresistible bakery texture you can’t get from a standard cookie dough.
• No chilling required, so the dough goes straight from the mixing bowl to the oven, saving time while still delivering consistently thick and delicious cookies.
• Festive peppermint flavor from both crushed candy canes and extract, giving every bite a perfect balance of creamy chocolate and refreshing peppermint.
• Crowd-pleaser for all ages, because cookies and cream flavor combined with holiday candy is basically the shortcut to instant cookie plate popularity.
• Holiday-ready presentation, with pops of red and white that look bright and cheerful on any dessert tray without needing extra decorating steps.

INGREDIENTS IN PEPPERMINT OREO COOKIES

• Butter – Make sure the butter is completely softened to room temperature before adding to the cookies. For best results, use real butter.
• Brown sugar– I always use light brown sugar in these cookies. Just make sure your brown sugar is soft and fresh because if it is dried out, it will affect your cookies!
• Sugar – Regular granulated sugar adds some extra sweetness to the cookie recipe.
• Oreo Cookies & Cream instant pudding mix – This is what makes these cookies so soft and delicious! Sometimes, certain stores don’t carry this, but I’ve always had good luck finding it at Walmart. If you absolutely can’t find the Oreo pudding mix, you can use vanilla instead.
• Eggs – You’ll need 2 eggs – I always use large eggs in recipes for best results.
• Vanilla – I suggest using a good quality vanilla extract or a Vanilla Bean Paste. 
• Flour – I usually use all-purpose flour, but you can use bread flour, or even pastry flour in this recipe.
• Baking soda – This is the leavening agent in the cookies. Make sure your baking soda isn’t old or expired for best results.
• Crushed candy canes – The miniature candy canes are so much easier to crush! You can use any type of candy cane or peppermint. You want to crush them fairly well, but I like some bigger chunks so don’t crush them too finely.
• Oreo cookies – Key ingredient in this particular cookie recipe! Feel free to add a few more than what the recipe calls for! Just make sure not to crush them into fine crumbs- you’ll want larger chunks of Oreos in your cookies!

Tips & Tricks for Perfect Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Mix longer at the beginning, beating the butter and sugars for a full 2 to 3 minutes so the dough becomes aerated, creating cookies that bake up soft rather than dense.
• Adjust the flour if needed, especially if the dough seems sticky or spreads too much, since room temperature, humidity, and ingredient brands can affect consistency.
• Remove cookies while slightly underdone, as the residual heat from the baking sheet will finish cooking them gently and keep the centers soft and chewy.
• Bake on parchment or a silicone mat, which prevents sticking, improves even browning, and helps maintain the perfect cookie shape every single time.
• Use the cookie-cutter swirl trick right after baking to gently shape the edges, creating beautifully round cookies that look professional without any extra effort.
• Leave the Oreo chunks larger, because finely crushed crumbs disappear into the dough while bigger pieces give that signature cookies and cream bite.

Storage + Freezing

• Counter: Store in an airtight container for 3 to 5 days to keep them soft and fresh, especially if you add a slice of bread to help maintain moisture.
• Fridge: Keeps the cookies extra chewy and prevents peppermint candy from getting sticky, making them perfect for making ahead during the busy holiday season.
• Freezer: Freeze baked cookies for up to 2 months in a sealed container; thaw on the counter for best results or warm briefly for bakery-style softness.

Print

Peppermint Oreo Cookies Recipe

Peppermint Oreo Cookies are made with pudding mix, Oreo cookies, crushed candy canes and peppermint extract. This delicious peppermint cookie recipe yields a perfectly soft and chewy cookie that is sure to be a favorite holiday cookie!

Course Cookies

Cuisine American

Keyword peppermint cookies & cream cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 123kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened
• ½ cup brown sugar
• ½ cup sugar
• 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 ¼ cups flour
• 1 tsp baking soda
• 1 cup crushed candy canes
• 15 Oreo cookies coarsely crushed (you want big chunks!) –  I used the holiday variety in this batch which contributed a lovely red color to the cookies, but you could also use the Peppermint Oreos, or even just regular ones!

Instructions

• Preheat oven to 350°.
• Using a hand mixer or stand mixer, cream the butter and sugars for 2-3 minutes.  Add the pudding mix and mix until well blended.
• Add the eggs, vanilla and peppermint extract and mix for another 1-2 minutes.
• Add the flour and baking soda and mix just until combined.
• Stir in the crushed candy canes and Oreo cookie chunks with a wooden spoon or spatula.
• Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet or one that has been lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes.
• Let the cookies cool on a baking sheet for about 4-5 minutes before transferring to a wire rack to cool completely. Although they really are even more amazing when they are warm!

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 171IU | Calcium: 8mg | Iron: 1mg

FAQs

Why are my cookies flat?
If the cookies spread too much, try adding a tablespoon or two of flour and ensure the butter is softened but not melted. Chilling the formed dough briefly before baking can also help if your kitchen is warm.

How should I crush Oreos?
Place them in a zip-top bag and hit them with a rolling pin to control the size of the pieces. This prevents over-processing, since too-fine crumbs will blend into the dough rather than forming visible chunks.

Why are my cookies hard?
They were likely baked for too long. Pull them out as soon as edges begin to turn the slightest golden shade because they continue baking on the hot tray after removal from the oven.

Can I make the dough ahead of time?
Yes, prep the dough up to 24 hours in advance and store it covered in the fridge. Bring to room temperature for 10–15 minutes before scooping for the best shape and texture.

How long should I let the cookies cool?
Let them rest on the baking sheet for several minutes to set their structure, then move to a wire rack to finish cooling so they don’t overcook on the hot pan.

How do I soften butter quickly?
Microwave using the defrost setting in short spurts, rotating often to prevent melting. The butter should indent gently when pressed, not collapse or appear oily.

MORE PEPPERMINT COOKIE RECIPES TO TRY:

• With crushed candy canes and a rich chocolate fudge center, Peppermint Chocolate Thumbprint Cookies are delightfully festive and perfectly buttery.
• Peppermint Shortbread Cookies are buttery Christmas shortbread topped with white chocolate and crushed candy cane pieces, making them a simple and festive holiday treat.
• Bringing together rich cocoa and cool mint, Peppermint Bark Cookies add a festive touch to any dessert tray while satisfying every holiday sweet tooth.
• Tender and buttery, with a peppermint-vanilla glaze, Peppermint Vanilla Shortbread Cookies are irresistible Christmas cookies for any holiday tray.
• Made with pudding mix, peppermint extract, and crushed candy canes, these Peppermint Chocolate Chip Cookies bake into soft, chewy holiday favorites everyone loves.

With simple ingredients and no chilling required, these Peppermint Oreo Cookies are the easiest way to bring big holiday cheer to your dessert table.

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