White Chocolate Peppermint Oreos

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


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 Oz 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.
  • Add the eggs and vanilla and mix until just combined.
  • In a separate bowl, sift together all of the dry ingredients.
  • 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.
  • Add the butter and powdered sugar to the chocolate and using a hand mixer, mix until smooth.
  • Fold in the peppermint chips.


Make sure you buy the real baking white chocolate and not chocolate chips
Nutrition Facts
White Chocolate Peppermint Oreos
Amount Per Serving (1 g)
Calories 286 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 38mg13%
Sodium 155mg7%
Potassium 58mg2%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 31g34%
Protein 2g4%
Vitamin A 339IU7%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.