Oreo Peppermint Crunch Cookies
Try this Oreo Peppermint Crunch Cookies recipe, or contribute your own.
Try this Oreo Peppermint Crunch Cookies recipe, or contribute your own.
- Carbohydrate 2.02709034335222 g
- Cholesterol 3.68271949 mg
- Fat 2.06234685660444 g
- Fiber 0.223999994066026 g
- Protein 0.345219079981111 g
- Saturated Fat 1.19859305516133 g
- Serving Size 1 1 cookie (6g)
- Sodium 10.8376354612222 mg
- Sugar 1.8030903492862 g
- Trans Fat 0.207586908313445 g
- Calories 28 calories
Step-by-step
- Combine the cake mix, melted butter, egg, and extracts.
- Beat until a soft dough forms.
- Add the cream cheese and beat in gently until combined.
- Stir in the peppermint crunch pieces and chocolate chips first.
- Then gently stir in the cookie pieces by hand being careful not to break up the cookie more.
- Refrigerate dough for at least 30 minutes.
- Roll the dough into 36 balls.
- Bake on a cookie sheet at 350 degrees for 9 minutes.
- Do not over bake.
- The cookies will be very soft and look undone.
- Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
- Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops.
- Let them sit until completely cool.
- Store in a sealed container.
- Makes 36 cookies.
Pulling these cookies from the oven requires precise timing because nine minutes at 350 degrees leaves the centers looking entirely undone. Soft dough relies on residual heat to finish setting on the pan during a mandatory two-minute rest before transfer. Boxed cake mix serves as an unconventional structural base for cookies, a technique popularized by home bakers seeking rapid texture development without measuring individual dry components. Fat ratios in commercial mixes differ significantly from scratch recipes, demanding careful inclusion of softened cream cheese to balance the crumb structure against excessive spreading. Melted butter must cool slightly prior to mixing to prevent premature coagulation of the egg proteins.
Adapting Cake Mix for Dense Cookies
Standard flour requires precise weighing, whereas boxed cake mixes incorporate pre-blended leavening agents and emulsifiers that alter how moisture binds during mixing. Incorporating mix-ins demands physical restraint. Stirring chocolate chips and peppermint pieces early distributes them evenly, but folding in Oreo chunks by hand prevents pulverizing the dark wafers into dust. Chilling the formed dough for thirty minutes solidifies the fat content, preventing the cookies from flattening completely on the baking sheet.
- If the dough feels too sticky to roll after thirty minutes, return the bowl to the refrigerator for an additional fifteen minutes.
- When the centers appear wet upon removal from the oven, avoid extending the bake time beyond nine minutes to prevent dryness.
- Store baked cookies in an airtight container at room temperature with a piece of sliced white bread to maintain moisture retention over several days.
