Homemade Peppermint Oreos

By Maria Lichty

Published on November 29, 2023

Quick Summary

Homemade Peppermint Oreos – decadent chocolate cookies made with Oreo cookie crumbs, cocoa powder, and filled with a peppermint Oreo cream cheese frosting. Roll in crushed peppermint to make the cookies extra festive. The perfect cookie for the holidays!

homemade peppermint Oreo cookies in loaf pan with crushed peppermint. - 1

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During the holiday months, I bake A LOT of cookies . One of my favorite holiday flavor combinations is chocolate and peppermint. I love making Andes Mint Cookies , Peppermint Bark Chocolate Chip Cookies , Chocolate Peppermint Crunch Cookies , and Oreo White Chocolate Pudding Peppermint Cookies . These Homemade Peppermint Oreos are also a favorite.

These cookies are inspired by the Oreo Sandwich Cookie recipe in my cookbook, Let’s Eat Cookies . They are SO good and a book favorite, I decided we needed a holiday version.

The cookies are made with crushed up Oreos, make sure you use the cookie AND the cream filling to give them the ULTIMATE Oreo flavor. The cookies IN the dough is a game changer.

The cookies are good on their own, but we don’t stop there. The peppermint Oreo cream cheese filling is AMAZING! Think cream cheese frosting with crushed up Oreos and a hint of peppermint.

Assemble the cookies and roll them into crushed peppermint candies to make them FESTIVE! These are the perfect cookies for Christmas parties, cookie exchanges, gifting, and for Santa. Everyone will be raving about these cookies. They are a MUST make every holiday season!

Cookie Ingredients
Peppermint Oreo Cream Cheese Filling
How to Make Peppermint Oreos
To Make the Filling
Assembling the Cookies
How to Store & Freeze
More Christmas Cookie Recipes
Homemade Peppermint Oreos Recipe

ingredients in bowls to make homemade peppermint Oreo cookies. - 2

Oreo cookies – use the cookie part AND the cream filling! Crush in a blender or food processor and mix in with the dry ingredients. It is the secret ingredient.
Flour – fluff, spoon, and level your flour, never pack your flour into the measuring cup.
Cocoa powder – use Dutch-processed cocoa powder for a deep chocolate flavor.
Baking soda
Baking powder
Salt – use kosher salt.
Butter – use unsalted butter that is at cool room temperature. You don’t want your butter to be too warm or greasy.
Sugar – you need granulated sugar and brown sugar.
Eggs – use large eggs when baking.
Vanilla extract – always use pure vanilla extract.

Peppermint Oreo Cream Cheese Filling

Oreo cookies – there are crushed up Oreo cookies in the cookies AND in the filling, so make sure you have enough. You will need 24 total! If you want to up the peppermint flavor, you can use Trader Joe’s Candy Cane Jo Jo’s.
Butter – use unsalted butter that is at room temperature.
Cream cheese – use full-fat cream cheese, you will need an 8 oz block.
Confectioner’s sugar –
Peppermint extract – I like to use 1 ½ teaspoons, you can start with a teaspoon and taste. Add more if you like more peppermint flavor.
Vanilla extract – I always add a little vanilla too!
Salt – just a pinch to balance out the sweetness.
Crushed peppermint candies – for rolling the cookies. You can use candy canes or peppermint candies, use a food processor or blender to crush them up. You can also place the candies in a sealed plastic bag and smash them with a rolling pin, just don’t crush them too finely. Or you can buy them already crushed HERE . You will need 1 cup.

crushed Oreo cookies in food processor. - 4

How to Make Peppermint Oreos

Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
Place 12 Oreo cookies (including the filling) in a blender or food processor and blend until you have crumbs. You can also place the cookies in a resealable plastic bag and crush them with a rolling pin.

cocoa powder, crushed Oreo cookies, and flour being whisked together in mixing bowl. - 5

In a medium bowl, whisk together the Oreo cookie crumbs, flour, cocoa, baking soda, baking powder, and sea salt. Set aside.

creamed butter and sugars in mixing bowl with eggs and vanilla extract. - 6

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs and vanilla and mix until combined.

homemade Oreo cookie dough in mixing bowl with spatula. - 7

With the mixer off, add the dry ingredients and beat on low speed until just combined. Don’t over mix.

homemade Oreo cookie dough balls on baking sheet with parchment paper. - 8

Form the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet, 2 inches apart.
Bake for 8 to 10 minutes, or until the cookies are set but still soft in the center. Don’t over bake.

homemade Oreo cookies on baking sheet with parchment paper. - 9

Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

peppermint Oreo cream cheese filling in mixing bowl with spoon. - 10

To Make the Filling

While the cookies are cooling, make the filling. Place the remaining Oreo cookies (with filing) in the blender or food processor and blend until you have Oreo crumbs, set aside.
Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle or whisk attachment. You can also use a hand mixer.
Beat the cream cheese and butter together on high speed until smooth and creamy.
Add the peppermint extract, vanilla extract, and salt and mix to combine.
With mixer on low, gradually add the confectioner’s sugar and mix until combined. Switch the mixer to high speed and beat for 1 minute.
Add the Oreo crumbs and mix until cookie crumbs are well incorporated.

homemade peppermint Oreo cookies on cooling rack. - 11

Assembling the Cookies

Transfer the filling to a piping bag or resalable plastic bag and cut off the tip of the bag. Pipe a swirl of filling onto the flat side of one cookie, about 1 tablespoon, and top with a second cookie that is equal in size. Gently press together to form a sandwich. Repeat with additional cookies.
Alternatively, you can use a butter knife to spread the filling onto the bottom/flat side of one cookie and then sandwich them together.
Place the crushed peppermint candies in a bowl and roll the cookies into the candies. Gently press if they aren’t sticking.

homemade peppermint Oreo cookies rolled in crushed peppermint candies. - 12

How to Store & Freeze

Store cookies in an airtight container in the refrigerator (because of the cream cheese filling) for up to 5 days. Bring to room temperature before serving.
You can freeze the Oreos for up to 2 months. Assemble the cookies and place on a tray in a single layer. Place in the freezer for 30 minutes or until sandwich cookies are solid. Transfer to a freezer bag or freezer container and freeze! Thaw before serving.

homemade peppermint Oreo cookies with crushed peppermint candies. - 13

Andes Mint Cookies
Peppermint Bark Chocolate Chip Cookies
Thumbprint Cookies
Mexican Wedding Cookies
Snickerdoodle Cookies
Peanut Butter Blossoms
Easy Sugar Cookies

Find MORE cookie recipes HERE and in my cookie cookbook, Let’s Eat Cookies !

Homemade Peppermint Oreos

Ingredients1x2x3x

For the Cookies:

12 Oreo cookies, 1 cup cookie crumbs
2 cups all-purpose flour
3/4 cup Dutch-process cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract

For the Peppermint Oreo Cream Cheese Filling:

12 Oreo cookies, 1 cup cookie crumbs
1/2 cup unsalted butter at room temperature
8 oz block full fat cream cheese at room temperature
4 cups confectioner’s sugar
1 1/2 teaspoons peppermint extract*
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup crushed peppermint candies, for rolling cookies

Instructions

Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
Place 12 Oreo cookies (including the filling) in a blender or food processor and blend until you have crumbs. You can also place the cookies in a resealable plastic bag and crush them with a rolling pin.
In a medium bowl, whisk together the Oreo cookie crumbs, flour, cocoa, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs and vanilla and mix until combined.
With the mixer off, add the dry ingredients and beat on low speed until just combined. Don’t over mix.
Form the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet, 2 inches apart.
Bake for 8 to 10 minutes, or until the cookies are set but still soft in the center. Don’t over bake.
Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
While the cookies are cooling, make the filling. Place the remaining Oreo cookies (with filing) in the blender or food processor and blend until you have Oreo crumbs, set aside.
Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle or whisk attachment. You can also use a hand mixer.
Beat the cream cheese and butter together on high speed until smooth and creamy.
Add the peppermint extract, vanilla extract, and salt and mix to combine.
With mixer on low, gradually add the confectioner’s sugar and mix until combined. Switch the mixer to high speed and beat for 1 minute.
Add the Oreo crumbs and mix until cookie crumbs are well incorporated.
To assemble the cookies: Transfer the filling to a piping bag or resalable plastic bag and cut off the tip of the bag. Pipe a swirl of filling onto the flat side of one cookie, about 1 tablespoon, and top with a second cookie that is equal in size. Gently press together to form a sandwich. Repeat with additional cookies. Alternatively, you can use a butter knife to spread the filling onto the bottom/flat side of one cookie and then sandwich them together.
Place the crushed peppermint candies in a bowl and roll the cookies into the candies. Gently press if they aren’t sticking.

Notes

Nutrition

Have you tried this recipe?

Thumbprint Cookies

By Maria Lichty

Published on December 06, 2022

Quick Summary

Thumbprint Cookies-buttery shortbread cookies rolled in sugar and filled with sweet raspberry jam! These beautiful little cookies are a classic Christmas cookie, but can be enjoyed anytime of the year.

thumbprints cookies with raspberry jam on wire cooling rack. - 15

I love creating new cookie recipes , but I also love the classics. One of our favorite cookies to make at Christmas time are Thumbprint Cookies . They are a holiday favorite and a great addition to any cookie platter.

So what are Thumbprint Cookies? If you haven’t had a jam thumbprint, you are in for a real treat! They are buttery, tender shortbread cookies with a sweet jam center. I like to use raspberry jam because it is sweet, tart, and I love the deep red color. But you can fill the thumbprints with your favorite jam!

They cookies are simple, but elegant and super delicious. You can’t go wrong with a classic!

Cookie Ingredients
How to Make Thumbprint Cookies
How to Store Thumbprint Cookies
How to Freeze Thumbprint Cookies
Thumbprint Cookie FAQ
More Christmas Cookie Recipes
Jam Thumbprint Cookies Recipe

thumbprint cookie dough pressed into thumbprints with a teaspoon on a baking sheet lined with parchment paper. - 16

Simple ingredients come together to make the most amazing cookies!

Flour – use all-purpose flour!
Salt – to bring flavor to the cookies.
Butter – Use unsalted butter and make sure it isn’t too soft or melted. You want the butter at cool room temperature.
Sugar – you will need granulated sugar for the cookie dough and for rolling the cookies before baking.
Brown sugar – I like to use a little brown sugar for flavor and to keep the cookies tender and not dry.
Egg yolk – an egg yolk creates a rich cookie and holds everything together.
Vanilla extract – a must! If you like almond extract, you can add ¼ teaspoon to the dough.
Jam – I prefer raspberry jam, but any flavor will do! Make sure you use a nice, thick jam! Splurge to get a good quality jam since it’s a big part of the cookie! If your jam is SUPER thick, you can put it in a bowl and give it a good stir. If it is still too thick, heat it in the microwave for just a few seconds to loosen it up.

thumbprint cookie dough balls on baking sheet being filled with raspberry jam. - 17

How to Make Thumbprint Cookies

These little gems are easy to make and SO pretty!

In a medium bowl, whisk together the flour and salt. Set aside.
Use a stand mixer or hand mixer to beat the butter and sugars together. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix the dough!
Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.
Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat, you may need 2 sheets.
Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
Preheat the oven so it is hot and ready to go!
Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a ½ teaspoon of jam. Alternatively, you can use a small spoon or teaspoon to fill the centers with jam. Don’t over fill or the jam will ooze out in the oven. Less is best!
Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.

thumbprint cookies with raspberry jam filling in the center. - 18

How to Store Thumbprint Cookies

Store the cooled thumbprint cookies in an airtight container at room temperature on the counter. You don’t have to refrigerate the cookies. I don’t recommend stacking the cookies because of the jam.

These cookies will stay fresh for up to 5 days.

How to Freeze Thumbprint Cookies

If you want to freeze cookies, I recommend freezing the unbaked cookies before adding jam.

Make the cookie dough and form them into thumbprints. Place the cookies on a tray and freeze until firm, about 30 minutes to an hour. Once frozen, transfer the the unbaked cookies to a freezer container or freezer bag and freeze for up to one month.

When ready to bake, preheat the oven and arrange the cookies on the baking sheets. Fill with jam and bake. It’s ok if the cookies are still a little frozen when going into the oven, you might have to add an additional minute to the baking time.

thumbprint cookie with raspberry jam on a spoon. - 19

Make sure you use a thick jam and not a runny jam. I prefer raspberry jam, but strawberry, blackberry, apricot, or mixed berry are all good options. Use your favorite flavor.

Yes! If you don’t care for jam, fill the cookies with melted chocolate, lemon curd, salted caramel sauce, marmalade, or Nutella.

Fill the cookies with jam before baking so it can set up in the oven.

Make sure when you are pressing the back of the teaspoon or your thumb into the center of the cookie dough you don’t press too hard. Gently press! If the edges of the cookie start to crack a little, you can gently press it back together.

Make sure your butter isn’t too soft when making the dough. It should be at cool room temperature and not super soft or greasy. Also, don’t make your cookies too big, thumbprints are smaller cookies. And most importantly, make sure you you chill the dough! After you form the cookies, place the unbaked cookies in the freezer for at least 30 minutes before baking. This will prevent them from spreading.

Yes! I recommend freezing the unbaked cookies before you fill them with jam. See above for my tips!

jam thumbprint cookies with one half eaten. - 20

Easy Sugar Cookies
Peanut Butter Blossoms
Andes Mint Cookies
Snickerdoodles
Chocolate Kiss Cookies
Mexican Wedding Cookies

Jam Thumbprint Cookies