These White chocolate Peppermint Oreos are one of my new favorite Holiday Cookies. They are more rich than just a basic oreo, but in a very good way. You must go buy the Andes Peppermint Crunch Baking CHips. They are wonderful and there are so many things that you can do with them.

I took these cookies to a cookie exchange with Cookies for Kids’ Cancer. It was a lovely time and I so enjoyed getting to know fellow bloggers. It was probably one of the nicest little brunches that I’ve been to because everyone was so mellow and kind. I love that. I hate the ones that everyone is just trying to one up or self promote. It’s just not as fun. Please make sure you check out their website, Cookies For Kids’ Cancer. It’s such a wonderful cause. And be sure to make these cookies for Santa. I’m sure you will adore them!

Can You Use Salted Butter When The Recipe Calls For Unsalted Butter?

Yes, you can use salted butter instead of unsalted butter in most recipes.

You may need to make a tiny adjustment to the amount of salt you add.

How Long Will Cookies Keep?

When properly stored, cookies will keep for 2-3 weeks at room temperature.

Can Cookie Dough Be Frozen?

Most cookie doughs freeze well for up to 3 months.

White Chocolate Peppermint Oreos

White Chocolate Peppermint Oreos

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Servings: 36
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes


These White chocolate Peppermint Oreos are one of my new favorite Holiday Cookies. They are more rich than just a basic oreo, but in a very good way.


For the Cookies

  • 1 1/4 Cup Butter, softened (MUST be softened)
  • 2 Cups Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 2 1/2 Cup Flour
  • 3/4 Cup Cocoa, Unsweetened Hersheys
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Recipe By Me

  • 6 Ounces White Chocolate, I use ghirardelli chocolate and each square is one oz
  • 1/2 Cup Heavy Cream, plus 1 Tablespoon
  • 1/2 Cup Butter, Unsalted, Softened
  • 4-5 Cups Powdered Sugar, I used just over 4, but one time needed almost 5 for some reason
  • 1 Cup Baking Chips, Andes Peppermint


For the Cookies

  • Heat the oven to 350.
  • In a large bowl, mix together the butter and sugar until smooth and lightened in color.
    1 1/4 Cup Butter, 2 Cups Sugar
  • Add the eggs and vanilla and mix until just combined.
    2 Eggs, 1 teaspoon Vanilla
  • In a separate bowl, sift together all of the dry ingredients.
    2 1/2 Cup Flour, 3/4 Cup Cocoa, 1 teaspoon Baking Soda, 1/2 teaspoon Salt
  • Slowly add the dry ingredients to the wet ingredients and mix only until the ingredients are well incorporated. You don't want to over mix this cookie.
  • Spoon onto a parchment lined baking sheet and bake for 8 minutes.
  • Remove to a cooling rack.
  • Frost the underside of one cookie and then place another on top.
  • Devour!

For the Frosting

  • Place the white chocolate and heavy cream in a microwave safe bowl, and heat for 30 second intervals, stirring between each one until smooth and melted.
    6 Ounces White Chocolate, 1/2 Cup Heavy Cream
  • Add the butter and powdered sugar to the chocolate and using a hand mixer, mix until smooth.
    1/2 Cup Butter, 4-5 Cups Powdered Sugar
  • Fold in the peppermint chips.
    1 Cup Baking Chips


Make sure you buy the real baking white chocolate and not chocolate chips
store in an airtight container


Serving: 1gCalories: 286kcalCarbohydrates: 39gProtein: 2gFat: 15gSaturated Fat: 10gCholesterol: 38mgSodium: 155mgPotassium: 58mgFiber: 1gSugar: 31gVitamin A: 339IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet

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