Homemade Peppermint Oreos are a delightful treat that brings the classic cookie experience to a whole new level. With their rich, chocolatey flavor and creamy peppermint filling, these cookies evoke feelings of nostalgia and warmth. Perfect for holidays, celebrations, or just a cozy afternoon snack, making Homemade Peppermint Oreos is an easy, step-by-step process anyone can enjoy!
Ingredients
To create these delicious cookies, gather the following ingredients:
- 15.25 oz. box Devil’s Food cake mix: This forms the rich and chocolaty base of the cookies, providing a moist and decadent texture.
- 1 stick unsalted butter (softened): The key to achieving that soft and chewy cookie consistency, that adds richness and flavor.
- 1 large egg (beaten): It binds the ingredients together, ensuring your cookies hold their shape perfectly.
- 2 cups powdered sugar: This is used for the filling, giving it a luscious, sweet frosting-like quality.
- 1 stick butter (softened): Mixed into the frosting for that creamy texture that just melts in your mouth.
- 1 tablespoon milk: Helps achieve the desired smoothness in the filling.
- ½ teaspoon peppermint extract: Infuses the filling with a refreshing minty note.
- ¼ teaspoon vanilla extract: Adds depth to the flavor of the creamy filling.
- Peppermint Crunch Sprinkles for garnish: These festive sprinkles not only add a fun visual element but also an extra layer of peppermint flavor.
Step-by-Step Directions
To create your Homemade Peppermint Oreos, follow these detailed steps:
Preheat the Oven: Set your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set them aside for now.
Mix the Cookie Dough: In a large mixing bowl, cream together the softened butter and beaten egg until smooth. Gradually add the Devil’s Food cake mix and continue mixing until completely combined and the batter is smooth, which should take about two minutes.
Form the Cookies: Roll the dough into 24 equal-sized balls—using a one-ounce scoop is helpful for consistency. Cut each ball in half and place the cut side down, spacing them two inches apart on the parchment-lined cookie sheets. Gently press each cookie to slightly flatten.
Bake the Cookies: Bake the cookies in the preheated oven for 6 to 8 minutes, or until they’re set. Once done, remove them from the oven and let them cool completely on wire racks.
Make the Filling: In a mixing bowl, beat the softened butter until it’s creamy. Gradually add the milk, peppermint extract, and vanilla extract, mixing until everything is well incorporated. Slowly add the powdered sugar while continuing to beat the mixture until it’s fluffy and light.
Assemble the Cookies: Take one cooled cookie and frost the flat bottom side with the peppermint filling. Place another cookie flat side down on top of the filling to create a sandwich. Repeat until all cookies are assembled.
Garnish: For the finishing touch, dip the edges of each cookie sandwich into the Peppermint Crunch Sprinkles, allowing them to stick to the frosting beautifully.
Tips & Tricks
- For an extra festive twist, consider adding chopped peppermint candies or crushed candy canes into the filling for added texture and flavor.
- If the dough feels too sticky, refrigerate it for about 30 minutes before rolling.
- Experiment with different flavored extracts like chocolate or almond for a unique variation in the filling.
Serving Suggestions & Pairings
These delicious Homemade Peppermint Oreos are perfect for sharing at holiday parties or family gatherings. They pair wonderfully with a warm cup of coffee, hot chocolate, or even a glass of milk for a nostalgic treat. For a complete dessert table, they can be served alongside other holiday-themed desserts like brownies or cake pops.
Nutritional Information
One Homemade Peppermint Oreo contains approximately 150-200 calories, depending on the size and amount of filling. Along with calories, these cookies offer carbohydrates and fats, so enjoy them in moderation as part of a balanced diet.
Storing Tips & Variations
To store your Homemade Peppermint Oreos, keep them in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months; just ensure to separate layers with parchment paper to prevent sticking. Consider variations like substituting the Devil’s Food cake mix for a vanilla or golden cake mix for different flavor profiles.
Conclusion
Homemade Peppermint Oreos are not only simple and fun to make, but they also delight with every bite! We encourage you to try creating these festive cookies with family or friends. Share your experience and let us know how your batch turns out!
FAQs
Can I use a different cake mix?
Yes, you can experiment with other flavors of cake mix for unique cookie variations, like vanilla or red velvet.How can I make them gluten-free?
Look for a gluten-free chocolate cake mix to replace the regular Devil’s Food cake mix.What can I substitute for butter?
You may opt for coconut oil or a vegan butter substitute, but the texture may vary.Can these cookies be made ahead of time?
Absolutely! You can make the cookies ahead and assemble them right before serving.What’s the best way to store leftover cookies?
Keep any leftover cookies in an airtight container at room temperature for up to a week for optimal freshness.
Homemade Peppermint Oreos
Ingredients
For the cookies
- 15.25 oz box Devil's Food cake mix This forms the rich and chocolaty base of the cookies.
- 1 stick unsalted butter (softened) Key for soft and chewy cookie consistency.
- 1 large egg (beaten) Binds the ingredients together.
For the filling
- 2 cups powdered sugar Gives the filling a luscious, sweet quality.
- 1 stick butter (softened) Mixed into the frosting for creaminess.
- 1 tablespoon milk Helps achieve desired smoothness.
- ½ teaspoon peppermint extract Infuses the filling with a minty note.
- ¼ teaspoon vanilla extract Adds depth to the filling flavor.
For garnish
- Peppermint Crunch Sprinkles Adds a festive visual element and extra flavor.
Instructions
Preparation
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and beaten egg until smooth.
- Gradually add the Devil's Food cake mix and continue mixing for about two minutes until the batter is smooth.
Forming and Baking Cookies
- Roll the dough into 24 equal-sized balls and place them cut side down on the cookie sheets, spacing them two inches apart.
- Gently press each ball to slightly flatten.
- Bake for 6 to 8 minutes until set. Remove from the oven and cool completely on wire racks.
Making the Filling
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the milk, peppermint extract, and vanilla extract, mixing until well incorporated.
- Slowly add the powdered sugar while continuing to beat until fluffy and light.
Assembling the Cookies
- Take one cooled cookie and frost the flat bottom side with the peppermint filling.
- Place another cookie flat side down on top of the filling to create a sandwich. Repeat until all cookies are assembled.
- Dip the edges of each cookie sandwich into the Peppermint Crunch Sprinkles.
Notes
