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Homemade Peppermint Oreos

A delightful twist on classic cookies, blending rich chocolate flavor with refreshing peppermint filling, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 box 15.25 oz. box Devil’s Food cake mix Provides a rich chocolaty taste.
  • 1 stick unsalted butter (softened) Use creamy, room-temperature butter.
  • 1 large egg (beaten) Binds the ingredients together.
For the Filling
  • 2 cups powdered sugar Creates a scrumptious filling.
  • 1 stick butter (softened) Essential for a smooth frosting.
  • 1 tablespoon milk Adds creaminess to the filling.
  • ½ teaspoon peppermint extract Gives the festive flavor.
  • ¼ teaspoon vanilla extract Rounds out the flavor profile.
  • to garnish Peppermint Crunch Sprinkles For a festive finish.

Method
 

Preparation
  1. Preheat your oven to 350°F. Line two cookie sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and beaten egg until smooth.
  3. Add the Devil’s Food cake mix and mix thoroughly until fully combined.
  4. Roll the dough into 24 equal-sized balls, then slice each ball in half to create two flat sides.
  5. Arrange the pieces cut side down on the prepared cookie sheets, pressing slightly to flatten.
  6. Bake for 6 to 8 minutes, then cool completely on wire racks.
Filling Preparation
  1. In a separate bowl, beat the second stick of softened butter until creamy.
  2. Gradually add the milk, peppermint extract, and vanilla extract, mixing until well combined.
  3. Slowly incorporate the powdered sugar until achieving a fluffy, smooth consistency.
Assembly
  1. Frost half of the cookies on their flat side with the peppermint filling and sandwich with the other half.
  2. Dip the edges of the cookie sandwiches in Peppermint Crunch Sprinkles for garnish.

Notes

Refrigerate the dough for 30 minutes if too sticky. You can also experiment with different extracts or fillings for variety. Store in an airtight container for up to one week or freeze for up to three months.