Homemade peppermint Oreos are the perfect addition to your cookie tray! Decked out and totally festive, they are the ultimate in peppermint chocolate cookies.
New York City is a weird place.
You can find a restaurant that will accommodate your Hungarian pastry cravings at 1AM, but try to locate peppermint Oreos anywhere on the island of Manhattan?
Talk about a wild goose chase.
I’m not sure what the deal is, but I feel a bit miffed that my cookie needs weren’t taken into consideration when these inventory decisions were being made.
Also, if someone would like to hear my thoughts on how LOWERING THE PRICE OF BUTTER would help achieve world peace, I’d be happy to share.
Well, if no one is going to let me spend my money on artificial ingredients with a hint of chocolate and so-bad-it’s-good peppermint filling, then I’ll just have to make them myself.
Rule to live by.
Of course, I had to take a page out of the book from the King of Homemade Oreos, Mr. Thomas Keller himself. He so kindly provided the recipe for his TKOs (Thomas Keller Oreos, for those of you who don’t feel like spending a solid year and a half of your life figuring out what that stands for. ahem.) in his Bouchon Bakery cookbook (the ULTIMATE cookbook gift for any bakers in your life, by the way!) and I couldn’t help but borrow it, because if anyone knows how to make the Oreo even better, it’s this guy.
These chocolate shortbread cookies are rich and crisp with just enough salty bite to make you think you’re eating the real thing. And then the peppermint filling sets your mouth ablaze with happiness. Aren’t you happy we took matters into our own hands?
The recipe makes 8 EXTRA LARGE SIZE OF YOUR FACE cookie sandwiches, but you can scale it down to make more, smaller cookies, just be sure to lower the bake time if you do.
- 1¾ cups + 1½ tbsp (259 g) all purpose flour
- 1 cup + 1½ tbsp (87 g) Dutch process cocoa powder
- ⅜ tsp (1.6 g) baking soda
- 8 oz (227 g) unsalted butter, room temperature
- 2 tsp (6 g) kosher salt
- ¾ cup + 1 tbsp (161 g) sugar
- ½ cup unsalted butter, softened
- 2 tbsp heavy cream
- 1 tsp pure vanilla extract
- ½ tsp peppermint extract
- pinch of salt
- 3-3½ cups powdered sugar
- dab of Christmas Red food coloring gel
- In a medium bowl, whisk together the flour, cocoa powder, and baking soda until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium-low speed until it is smooth. Add in the salt and mix for another 15-30 seconds. Add in the sugar and mix until fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Add the dry ingredients to the bowl in 2 additions, mixing on low speed for 15 to 30 seconds after each, until just combined.
- Mound the dough onto a work surface or piece of parchment paper. Form the dough into a 6-inch square block. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm.
- Heat oven to 325. Line two baking pans with parchment paper.
- Roll the dough between two pieces of parchment paper into a ⅛-inch thick sheet. Using a 3-inch round or fluted cookie cutter, cut rounds from the dough. If necessary, push the scraps back together and reroll, cutting more rounds until you have 16. Arrange the cookie rounds on the baking pans, leaving about ¾-inch between them.
- Bake for 15 to 17 minutes, turning the pans halfway through baking, until the cookies are fragrant with small cracks on the surface. Allow to cool on the pans for 10 minutes. Transfer the cookies to a rack to cool completely.
- While the cookies are cooling, prepare the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, heavy cream, vanilla, peppermint extract, and powdered sugar on medium speed until fluffy, about 3-4 minutes. Mix in the food coloring until thoroughly combined.
- Turn half of the cooled cookies over. Pipe frosting onto these cookies. Top each with a second cookie and press gently to sandwich together.
For the peppermint lovers:
From Around the Web:
Peppermint Mocha Donuts from Blahnik Baker
Iced Chocolate Peppermint Cookies from Baking A Moment
Peppermint Pizzelles with Candy Cane Buttercream from Ciao Chow Bambina
Peppermint White Chocolate Bars from Baked Bree
Chocolate Peppermint Bundt Cake from Bakers Royale