Make your own Peppermint Oreo's for the holidays. Stuffed with a beautiful mint green filling perfect for the holiday season and oh so delicious!
Let’s make Peppermint Oreo’s!
A few months ago I discovered how easy and rewarding it was to make Homemade Oreo’s and since then I’ve been searching for ways to re-vamp them. In October I made a Halloween version and now for the Holiday season I thought I’d take it one step further. These Peppermint Oreo’s are refreshing, minty and delicious. They come together super easily and a few crushed candy canes make these an even more festive treat.
The nice thing about this recipe is that once you master it, you can really be as creative with it as you want. The filling can be colored, flavored or sprinkled however you’d like for every occasion! (Pink and Red Valentines Oreo’s what?) I already have my other versions in my mind for the future- I hope you love these as much as I did!!
If you enjoyed these cookies you might also like my Triple Chocolate Cookies.
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- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cups to 1 1/2 sugar depending on how sweet you want the cookies- I used 1 cup.
- 1/2 cup plus 2 tablespoons room-temperature unsalted butter, 1 1/4 sticks
- 1 large egg
- 2 Crushed Candy Canes
- 1/4 cup room-temperature unsalted butter, 1/2 stick
- 1/4 cup vegetable shortening I used the Spectrum Organics Brand I've mentioned before.
- 2 cups sifted confectioners’ sugar
- t A few drops of peppermint extract (the stuff I have is strong so I can' use too much I'd mix it in gradually until it's the right level of minty-ness)
- Green food coloring optional
- Set two racks in the middle of the oven. Preheat to 375°F.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and dip the tops in crushed candy canes. Place on a parchment paper-lined baking sheet approximately two inches apart. (These cookies will spread a lot so give them plenty of room!) Bake for 8-11 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and mint extract. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.