These soft oreo-stuffed cookies practically scream Christmas. Made with cream cheese, super-loaded with crushed oreo cookies, and topped with just the right amount of peppermint, these holiday cookies are simply too good to resist. I think you’ll definitely agree that they have just the right amount of holiday flavor, festive color, and delicious cookie texture to get anyone into the holiday spirit.
Out of the five different types of holiday cookies I made this year for Christmas Cookies Week, this one was definitely the biggest pain in the tuckus. Now, don’t get me wrong, it did eventually end up being an extraordinary and absolutely scrumptious cookie, however, it took quite a while to get there. And really, I have no one to blame but myself. You see, I was so focused on the 25% more claim on the Oreo package, that I failed to notice that the package I picked up was Double Stuf Oreo cookies instead of plain. Guess what happens when you add more filling to a cookie dough that is already rather wet? Nothing good y’all. Nothing good.
After baking a few cookies at a time, and experimenting with the recipe, I finally found just the right combination to make these cookies perfect. So, no matter what you do, make sure to not even attempt using Double Stuf Oreo cookies for this recipe. Trust me on this. More is not always better. Especially in this case. Also, make sure that the crushed cookies are evenly distributed throughout your cookie dough. If not, then some cookies will be flatter than others. And with these cookies, flat isn’t a good thing. You want these little gems to be all puffed up and loaded with crushed Oreo goodness. You know, just like Santa; fat, round, and jolly.
Ingredients:
- 1/2 Cup Unsalted Butter, Softened
- 4-oz. Cream Cheese, Softened
- 1 Cup Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 1 Egg
- 2 Teaspoons Vanilla
- 1/2 Teaspoon Baking Powder
- 1 3/4 Cup Cake Flour
- 24 Oreo Cookies, Crushed
- Crushed Peppermint
Directions:
- In a large mixing bowl, cream the butter and cream cheese together for 1 minute on medium speed.
- Add the sugar and salt; mix for 1 minute on medium speed.
- Add the egg; mix for 30 seconds on medium speed.
- Add the vanilla; mix for 30 seconds on medium speed.
- Use a silicone spatula to mix the baking powder into the bowl. Add the cake flour a little bit at a time and stir until just incorporated. Add the crushed cookies and stir to combine.
- Cover and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees.
- Use a cookie scoop or tablespoon to place mounds of the cookie dough onto a parchment paper-lined baking sheet. Sprinkle each cookie with a bit of crushed peppermint. Bake for 11 to 13 minutes, or until baked through.
- Allow the cookies to rest for at least 5 minutes before removing them to a baking rack to finish cooling completely.
Suggestions:
- You will need to use cake flour for this recipe. You can find cake flour in the baking aisle of your local market, or you can make your own cake flour by adding 2-tablespoons of corn starch to 1-cup minus 2-tablespoons of all-purpose flour. Sift the flour and corn starch together at least twice with a fine mesh sieve. Make sure to measure out your homemade cake flour before using it. Some air will be incorporated into it during sifting.
- Make sure to evenly distribute the crushed cookies throughout the cookie dough. This will help the cookies keep their mounded shape and prevent them from flattening out during baking.
- Do not use Double Stuf Oreo cookies for this recipe. If you do, the dough will be too wet.
- You will need to chill this dough for at least 1 hour. Do not skip this step or the cookies will not keep their mounded shape during baking. I suggest, between baking batches, you refrigerate any leftover dough.
- I definitely do not recommend using a Silpat for this cookie recipe, use parchment paper instead. It will be easier to remove the cookies if you have any excess peppermint sprinkled on the parchment paper.
- This recipe will yield 2 to 2 1/2 dozen cookies, depending on how large you make the cookies.
Improvements:
- Fold a few miniature chocolate chips into the cookie dough.
- Use Golden Oreo Cookies for this recipe.
- Add thinly sliced almonds to the cookie dough for extra crunch and flavor.
- Don’t forget to check out all of Faith, Hope, Love, & Luck’s past cookie recipes. CLICK HERE to see a complete list.
Ingredients:
- 1/2 Cup Unsalted Butter, Softened
- 4-oz. Cream Cheese, Softened
- 1 Cup Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 1 Egg
- 2 Teaspoons Vanilla
- 1/2 Teaspoon Baking Powder
- 1 3/4 Cup Cake Flour
- 24 Oreo Cookies, Crushed
- Crushed Peppermint
Directions:
- In a large mixing bowl, cream the butter and cream cheese together for 1 minute on medium speed.
- Add the sugar and salt; mix for 1 minute on medium speed.
- Add the egg; mix for 30 seconds on medium speed.
- Add the vanilla; mix for 30 seconds on medium speed.
- Use a silicone spatula to mix the baking powder into the bowl. Add the cake flour a little bit at a time and stir until just incorporated. Add the crushed cookies and stir to combine.
- Cover and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees.
- Use a cookie scoop or tablespoon to place mounds of the cookie dough onto a parchment paper-lined baking sheet. Sprinkle each cookie with a bit of crushed peppermint. Bake for 11 to 13 minutes, or until baked through.
- Allow the cookies to rest for at least 5 minutes before removing them to a baking rack to finish cooling completely.
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Christmas is a time for family, friends, and delicious holiday cookies. From classic butter cookies to iced gingerbread cookies, this list of ultimate Christmas cookie recipes has something for everyone. Whether you’re looking for festive colors, unique seasonal ingredients, or just a cookie that’s super easy to make, these Christmas cookie recipes will help you find the perfect cookie for the season. CLICK HERE for the recipes.
CHRISTMAS COOKIES WEEK
Welcome to #ChristmasCookies Week, where more than 25 bloggers are sharing their own original and festive cookie recipes just perfect for your holiday celebrations. We invite you to not only check out our many festive Christmas cookie recipes but to also enter our amazing giveaway below as well. Make sure to follow along on Pinterest so that you don’t miss out on one single delicious holiday cookie recipe.
Thank you to Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures, and Heather from Hezzi-D’s Books and Cooks for hosting #ChristmasCookies Week.
Don’t forget to check out all of Faith, Hope, Love, & Luck’s past cookie recipes. CLICK HERE to see a complete list.
Check out today’s cookie recipes:
- Almond Shortbread Bites by A Day in the Life on the Farm
- Brown Sugar Ice Box Cookies by West Via Midwest
- Chocolate Dipped Cranberry Oatmeal Cookies by Lemon Blossoms
- Chocolate Pecan Cookie Crisps by Eat Move Make
- Christmas Checkerboard Cookies by Jolene’s Recipe Journal
- Christmas Chippity Chip Cookies by Daily Dish Recipes
- Christmas Tree Cookies by Swirls of Flavor
- Cinnamon Snowball Cookies by Jersey Girl Cooks
- French Toast Cookies by Hezzi-D’s Books and Cooks
- Frosty Ginger Cookies by Cindy’s Recipes and Writings
- Ginger Snap Cookies by Devour Dinner
- Holiday Coins by Family Around the Table
- Italian Christmas Cookies by Blogghetti
- Meringue Christmas Trees Two Ways by Art of Natural Living
- New York-Style Black & Whites by Kate’s Recipe Box
- Pecan Crescent Cookies by Palatable Pastime
- Pepparkakor by That Recipe
- Peppermint Cream Cheese Crushed Oreo Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Reindeer Haystacks by Leftovers Then Breakfast
- Salted Caramel Dark Chocolate Thumbprint Cookies by Sweet Beginnings
- Soft Italian Wedding Cookies by Making Miracles
- Sweet Potato Pecan Cookies by Karen’s Kitchen Stories
- Turtle Cookies by An Affair from the Heart
- Vegan Italian Wine Cookies by Frugal & Fit
- Whipped Chocolate Chip Shortbread Cookies by Cheese Curd In Paradise
- Zimstern – German Cinnamon Stars by A Kitchen Hoor’s Adventures
