Ingredients
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22 OREO Cookies
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1/2 cup all-purpose flour
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1/4 cup sugar
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1/2 tsp baking powder
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1/4 tsp salt
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4 tbsp (1/2 stick) unsalted butter, softened
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1 large egg, lightly beaten
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1/2 tsp vanilla extract
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1/2 cup dark chocolate chips
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1/2 cup milk chocolate chips
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1/4 cup white chocolate chips
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1/2 cup finely crushed candy canes or peppermint puffs, divided
Steps
1
Preheat oven to 325°F. Line 2 cookie sheets with parchment. In a food processor, pulse the OREO cookies 1–2 min., until crumbs are a sandy texture. Transfer to a large bowl.
2
To bowl, add the flour, sugar, baking powder, and salt. Stir to combine. Add the butter, egg, and vanilla. Stir until just combined. Fold in all the chocolate chips and ¼ cup crushed candy canes.
3
Using a cookie scoop or tbsp measure, scoop 1 tbsp cookie dough and roll into a ball; repeat with remaining dough. Place on prepared cookie sheets about 2 inches apart. Sprinkle remaining crushed candy canes on top.
4
Bake cookies 10–12 min., until cookies are puffed. Let cool on cookie sheets 5 min., then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days.
Tips
To crush candy canes, use a food processor or place in a large resealable bag and gently crush with a heavy skillet or rolling pin.
