These have been described as cookies that taste like all of Christmas is in them. While that may be a bit of an exaggeration, these cookies are pretty darn amazing.
These started out as perfectly innocent white chocolate chip peppermint cookies but then we had some Oreos left over from another dessert event and we just couldn't resist adding them.
The result is a cookie that is a bit of everything. Creamy goodness from the white chocolate, refreshing mint flavour from the crushed candy canes, and all the childhood feels from chopped up Oreos. The flavours compliment each other perfectly.
We know that these aren't your typical Chrismas cookies- these are no gingerbread, shortbread, or sugar cookies- but they will become a staple in your holiday repertoire from now on!
They also don't require any of the rolling and cutting out like those other cookies do. You can whip up the dough in no time flat (we used the crushed candy canes you can buy at Bulk Barn so we didn't even have to do that!). They then spend a couple of hours in the fridge firming up, then you just drop the dough by spoonfuls on to your baking sheet and bake. Easy peasy!
Brighten up someone's day (especially, if it's your own!) and go make these cookies!
Peppermint Oreo White Chocolate Cookies
2 cups (250 g) all-purpose flour
1 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup (170 g) unsalted butter, softened to room temperature
1/2 cup (100 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg, at room temperature
1 1/2 tsp. pure vanilla extract
3/4 cup (135 g) white chocolate chips
1/2 cup crushed candy canes (about 5 candy canes)
8 oreos, chopped
1. Whisk together the flour, cornstarch, baking soda, and salt together in a medium bowl.
2. In a large bowl beat together the butter, brown sugar, and granulate sugar until light and fluffy. Mix in egg and vanilla extract. Scrape down the sides of the bowl as needed.
3. By hand, slowly mix in the dry ingredients until combined. Add the white chocolate chips, crushed candy cane pieces, and chopped Oreos and mix until just combined. Cover dough tightly with plastic wrap and chill for at least 2 hours and up to 3 days.
4. Remove cookie dough from the fridge and preheat your oven to 350 degrees faranheit. Line a baking sheet with parchment paper.
5. Roll the dough into balls, about 1.5 Tbsp. of dough per dough ball.
6. Bake for 12 minutes, until lightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack to cool completely. The cookies will stay fresh covered at room temperature for up to 1 week (if they last that long!).
Inspired by this recipe.