Peppermint Cookies-&-Cream Cookies
Published: Friday, December 5, 2025
1 c. (2 sticks) unsalted butter, at room temperature
1 c. packed light brown sugar
1/3 c. granulated sugar
1½ tsp. pure vanilla extract
¾ tsp. peppermint extract
2 large eggs
2¾ c. all-purpose flour
2 Tbsp. cornstarch
1 tsp. baking powder
1 tsp. kosher salt
¼ tsp. baking soda
20 soft peppermint puffs candies, crushed (about ¾ c. crushed)
15 chocolate sandwich cookies, such as Oreos, crushed (about 1 c. crushed)
1/3 c. red mini candy-coated chocolates, such as M&M's Minis
Beat butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs. Beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates, until thoroughly combined.
Divide the dough into 3-Tbsp. portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
Meanwhile, position an oven rack in the center of the oven and preheat to 375°. Line 2 rimmed baking sheets with parchment. Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2" between each ball. Bake one sheet at a time until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15-18 minutes. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. —2 dozen.
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