I had so much fun developing this massive cookie with all kinds of goodness packed inside. I have teamed up with my good friend Maria of Two Peas and Their Pod today to share with you two amazing Oreo recipes that will be perfect for your Holiday baking this month! Maria is using the Gingerbread Oreos, “Gingerbread Oreo Blondies” and I chose the Candy Cane Oreos for my cookies. Can’t go wrong with either of these right?!
If you haven’t tried these Candy Cane Oreos, you are in for a treat. You definitely must get a hold of them. They have just the right amount of peppermint cream and when mixed in the cookie dough, it turned the most lovely red. So festive!
Aren’t they pretty?!
You know that I love my chocolate chunks, I found this great bloc chocolate at Trader Joes, but any variety will work.
Now that’s a lovely sight to see 🙂
Cream your butter and sugars to start.
Add your egg.
Time for the dry ingredients!
Add those gorgeous chocolate chunks.
….and those fabulous Candy Cane Oreos.
Try baking these in a muffin top pan, talk about a gorgeous cookie! They work as a drop cookie too 🙂
Perfect for any cookie exchange or for gift giving. Enjoy!
Candy Cane Oreo Chocolate Chunk Cookies
- 1 stick/8 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 Cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 Cup all purpose Gold Medal Flour
- 1/2 teaspoon kosher salt
- 1/2 teaspooon baking soda
- 12 Candy Cane Oreo Cookies
- 1 1/2 Cups chocolate chunks
- Preheat oven to 350 degrees F. and line your baking sheet with parchment or a silpat liner.
- Cream your butter and sugars into your stand mixer. Add your egg and vanilla beating to combine. Slowly add flour, salt and baking soda until combined then add your crushed Oreo Cookies and chocolate chunks. Scoop about 3 tablespoons of dough into each muffin top pan or 2 tablespoonfuls on cookie sheet. For muffin top pan bake for 15 minutes until golden or if baking on baking sheet, bake for 10-13 minutes, until golden.
- Let cookies cool for 10 minutes before transferring to cooling rack.
Makes 12 large cookies
This post is in partnership with Gold Medal Flour, but opinions are my own.