Peppermint Cookies-and-Cream Cookies

Recipe courtesy of Lasheeda Perry

Watch how to make this recipe.

Level: Easy
Yield: About 25 cookies
Total Time: 2 hr 15 min (includes chilling time)
Active Time: 30 min
Nutritional Analysis Per Serving (1 of 25 servings): Calories 174, Total Fat 8 g, Saturated Fat 5 g, Carbohydrates 23 g, Dietary Fiber 0 g, Sugar 12 g, Protein 2 g, Cholesterol 35 mg, Sodium 95 mg

Indulge in these show-stopping holiday cookies that combine the irresistible duo of crushed chocolate sandwich cookies and cool, refreshing peppermint pieces. These festive treats are perfect for gift-giving in holiday tins or serving at seasonal celebrations. The secret to achieving thick, fluffy cookies lies in properly chilling the dough before bakinga simple step that yields impressive results.

Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
2 large eggs
2 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
20 soft peppermint puffs, crushed (approximately 3/4 cup)
15 chocolate sandwich cookies (like Oreos), crushed (about 1 cup)
1/3 cup red mini candy-coated chocolates, such as M&M's Minis

Instructions

Using an electric mixer on medium-high speed, cream the butter with the brown sugar and granulated sugar in a large bowl until light and airy, about 4 minutes. Add the vanilla, peppermint extract, and eggs, and continue beating until the mixture is smooth, scraping down the sides as necessary.
In a separate medium bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda. Gradually incorporate the flour mixture into the butter mixture on low speed until just combined. Gently fold in the crushed peppermint puffs, cookie crumbs, and candy-coated chocolates to evenly distribute.
Portion the dough into 3-tablespoon scoops and roll into balls (yielding about 25). Place the dough balls on a large plate or baking sheet and refrigerate until firm, at least 1 hour or up to overnight.
Preheat the oven to 375F with a rack in the center position. Line two rimmed baking sheets with parchment paper.
Place the chilled dough balls on the prepared sheets, spacing them about 2 inches apart. Bake one sheet at a time in the center of the oven until the cookies puff up, centers are set, and edges turn light golden, roughly 15 to 18 minutes. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 5 days.

Cook's Note: When measuring flour, spoon it into a dry measuring cup and level off the excess. Scooping directly from the bag compresses the flour, which can result in drier baked goods.