Peppermint Oreo Cookies
Peppermint Oreo cookies are a treat for the Christmas cookie swap Peppermint Oreos are wrapped up in white chocolate chip cookie dough with candy cane bits.
Peppermint Oreo cookies are a treat for the Christmas cookie swap Peppermint Oreos are wrapped up in white chocolate chip cookie dough with candy cane bits.
- Carbohydrate 0.00567500000723104 g
- Cholesterol 20.3354166925779 mg
- Fat 7.67165417644183 g
- Fiber 0 g
- Protein 0.0803958334357731 g
- Saturated Fat 4.8585566728574 g
- Serving Size 1 1 cookie (9g)
- Sodium 54.480000069418 mg
- Sugar 0.00567500000723104 g
- Trans Fat 0.537044167350963 g
- Calories 68 calories
Step-by-step
- Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
- Cream butter and sugars together with a mixer until light and fluffy, about 2 minutes. Beat in eggs and vanilla until combined, about 30 seconds.
- Slowly add dry ingredients to wet and mix until just combined. Stir in chocolate chips and candy cane bits until incorporated.
- Using a one-inch cookie scoop to measure out dough, place a single Oreo between two equal scoops of cookie dough. Use your hands to mold the dough around the Oreo until edges are sealed and cookie is completely enclosed in dough. Repeat with each cookie until all dough is used.
- Place cookies 2-inches apart on the prepared baking sheet (the cookies will expand a bit when baking). Bake 11-15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack. Cookies are best served day of. They should be stored in an airtight container at room temperature for up to a week.
Encasing a crisp chocolate sandwich cookie inside a soft dough requires careful attention to moisture distribution, or the outer layer risks turning cakey instead of chewy. Whipping the butter and sugars together for precisely two minutes incorporates enough air to allow the fat to coat the flour proteins, preventing excessive gluten development while still providing structural integrity for the heavy filling. When folding in crushed candy cane pieces, break them no larger than four millimeters across; larger shards melt entirely during the eleven-minute bake time, leaving sticky cavities rather than pleasant crunch. Spacing each portion two inches apart on parchment paper ensures adequate air circulation, which promotes even browning around the edges while keeping the centers tender. Allowing the baked batch to rest undisturbed on the hot sheet for five minutes lets residual heat finish setting the interior without overcooking the bottom crust.
Executing this technique smoothly relies on proper staging before the oven door ever opens. Measuring all dry components into a separate bowl ahead of time prevents over-mixing once the wet ingredients join the fats. Storing finished batches in an airtight container at room temperature preserves the desired texture for up to a week, though moisture migration from the sugar content will gradually soften the crisp exterior over time.
