Amy Fudge: I used my favorite fudge ice cream topping for the centers but you can use your own homemade as well.
Peppermint fudge center Oreo cookies are a delightful treat that combines the classic Oreo with a festive twist. These cookies feature a rich and indulgent peppermint-flavored cream cheese frosting, gooey fudge center, adding a burst of holiday flavor to the iconic chocolate sandwich cookies. Perfect for the festive season, these Oreo cookies offer a delicious blend of chocolate and peppermint, making them a seasonal favorite for cookie lovers.
MAKE AHEAD
These taste great when they are first made but if you let them sit in the fridge overnight it makes them even better by letting the flavors come together.
TIPS
Scoops: To get the most cohesive shapes use a ice cream scoop. For this cookie I used a medium ice cream scoop. You can make them bigger but that will reduce the amount of cookies you will get out of a batch and need to cook them for a few minutes longer.
Candy Canes: Crushed Peppermint candies work or stick with candy canes like I used in the recipe. Make sure you crush them finely or into tiny piece’s so they will stick to the cream cheese. You can use a coffee grinder for this or just use a mallet to help get your frustrations out 🙂
Making the Cookies
Making the Frosting
Assembling the Cookie
Peppermint Fudge Center Oreo Cookie
Ingredients
Oreo Cookies
- 2 boxes Devils Food Cake Mixes
- 4 eggs
- 1 Cup Butter Shortening
- 1 1/2 tsp Vanilla Extract
Cream Cheese Peppermint Frosting
- 8 oz Cream Cheese Softened
- 1 Cup Butter Softened
- 4 Cups Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Peppermint Extract
Other Ingredients
- 12 Candy Canes Smashed finely
- 1 jar Fudge Ice Cream Topping 12.8 oz jar
Instructions
Oreo Cookies
- Preheat oven to 350° with the shelf in the center of the oven.
- Mixed together cake mix, eggs, shortening, and vanilla together until well combined. This will take about 2 minutes.
- Use an ice cream scoop to scoop the dough. Scoop a ball into your hand and roll in your hands. Place on a parchment or silicone lined cookie sheet (you will need 2). If using a medium ice cream scoop you can get 12 cookies on one sheet. Do this will the rest of the dough.
- Bake for 8 minutes.
- After you take them out of the oven lightly pat down the cookies with a spatula.
- Make the rest of the cookies and let them cool.
Cream Cheese Peppermint Frosting
- Whisk together cream cheese and butter for 4 minutes.
- Slowly mix in powder sugar until it is all combined.
- Mix in extracts.
- Place into a pipping bag with a 1A piping tip. You can just use a ziplock bag and cut the tip off as well. Make sure it is a freezer one so it doesn't explode when pipping.
Assembling the Cookies
- Take one cookie and pipe a ring around the edge of the cookie. your going to want this a little thicker so the peppermint has something to stick to.
- Add a dollop of fudge to the center of the cookie and top with the other cookie.
- Roll the sides of the cookie into the crushed candy cane.
- Make the remaining cookies.
- ***NEED TO BE REFRIDGERATED because they have cream cheese frosting.
