Homemade Peppermint Oreos
These rich, chocolatey cookies filled with creamy peppermint frosting are the perfect treat for any occasion.
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
For an extra festive twist, consider adding chopped peppermint candies or crushed candy canes into the filling. Refrigerate the dough for about 30 minutes if it feels too sticky. Experiment with different flavored extracts like chocolate or almond for a unique variation.