Rich chocolate cookies with a smooth peppermint cream filling.
Perfect for holiday baking and festive cookie trays.
Homemade version tastes fresher and richer than store-bought.
The peppermint filling adds a refreshing flavor contrast.
Easy to customize with different fillings or decorations.
Great for gifting or sharing at gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate cookies all-purpose flour unsweetened cocoa powder baking soda salt unsalted butter granulated sugar brown sugar egg vanilla extract
For the peppermint cream filling unsalted butter powdered sugar peppermint extract vanilla extract milk crushed peppermint candies
Directions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Scoop small portions of dough and roll into balls, then flatten slightly on the baking sheet.
Bake for 8–10 minutes, until the cookies are set. Allow them to cool completely on a wire rack.
In a bowl, beat the butter until smooth, then gradually mix in powdered sugar.
Add peppermint extract, vanilla extract, and milk, mixing until the filling becomes smooth and creamy.
Fold in the crushed peppermint candies.
Spread or pipe the peppermint filling onto the flat side of one cookie.
Top with another cookie and gently press together to create a sandwich.
Repeat with the remaining cookies and filling.
Servings and timing
Servings: about 20 sandwich cookies
Prep time: 25 minutes Cook time: 8–10 minutes Total time: about 40 minutes
Variations
Dip half of each sandwich cookie in melted chocolate for a decorative finish.
Use a vanilla or cream cheese filling instead of peppermint for a different flavor.
Add a small amount of green food coloring to the filling for a festive look.
Roll the edges of the filled cookies in extra crushed peppermint candies.
Use dark cocoa powder for an even richer chocolate cookie.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate them for up to 1 week.
They can also be frozen in a sealed container for up to 2 months.
Allow frozen cookies to thaw at room temperature before serving.
FAQs
Can I use store-bought chocolate cookies?
Yes, but homemade cookies provide a fresher flavor and softer texture.
What type of cocoa powder works best?
Unsweetened cocoa powder works well, but Dutch-process cocoa can give a deeper chocolate flavor.
How strong is the peppermint flavor?
The peppermint flavor is refreshing but balanced. You can adjust the extract amount to taste.
Can I make the cookies ahead of time?
Yes, the cookies can be baked a day in advance and filled later.
How do I keep the cookies soft?
Store them in an airtight container to maintain moisture.
Can I make these cookies gluten-free?
Yes, substitute the flour with a gluten-free baking flour blend.
Can I skip the crushed peppermint candies?
Yes, the peppermint extract alone will still provide the mint flavor.
Can I pipe the filling instead of spreading it?
Yes, piping the filling creates a neat and decorative look.
Why did my cookies spread too much?
The dough may have been too warm. Chilling the dough for 20–30 minutes can help.
Can I double the recipe?
Yes, the recipe doubles easily if you want to make a larger batch.
Conclusion
Homemade Peppermint Oreos are a delightful combination of rich chocolate cookies and cool peppermint cream filling. Perfect for holidays or any time you want a refreshing chocolate treat, these sandwich cookies are easy to make and impressive to serve. With their festive flavor and classic look, they are sure to become a favorite homemade dessert.
Homemade Peppermint Oreos are rich chocolate sandwich cookies filled with a smooth and refreshing peppermint cream. These festive homemade peppermint Oreos combine deep cocoa flavor with a cool mint filling, creating a perfect balance of sweet and refreshing flavors. Ideal for holiday baking, cookie trays, or edible gifts, these homemade cookies taste fresher and more indulgent than store-bought versions.
Author:Catherine
Prep Time:25 minutes
Cook Time:8–10 minutes (optional)
Total Time:40 minutes
Yield:20 sandwich cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Chocolate Cookies
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
For the Peppermint Cream Filling
½ cup unsalted butter, softened
1 ½ cups powdered sugar
½ teaspoon peppermint extract
½ teaspoon vanilla extract
1–2 tablespoons milk
2 tablespoons crushed peppermint candies
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Scoop small portions of dough, roll them into balls, and place them on the prepared baking sheet. Flatten slightly.
Bake for 8–10 minutes, until the cookies are set. Allow them to cool completely on a wire rack.
To make the filling, beat the butter until smooth, then gradually mix in the powdered sugar.
Add peppermint extract, vanilla extract, and milk, mixing until the filling becomes smooth and creamy.
Fold in the crushed peppermint candies.
Spread or pipe the peppermint cream onto the flat side of one cookie.
Top with another cookie and gently press together to form a sandwich cookie.
Repeat with the remaining cookies and filling.
Notes
Chill the dough for 20–30 minutes if it feels too soft before baking.Use Dutch-process cocoa powder for a deeper chocolate flavor.Add a drop of green food coloring to the filling for a festive look.For decoration, dip half of each sandwich cookie in melted chocolate.Roll the edges of the filled cookies in extra crushed peppermint candies for a bakery-style finish.
