Directions

1. This recipe begins with an unusual step - a small, sweet snack (if you’re feeling up to it)! Yes, you read that right! The recipe calls for ½ cup of crushed Oreos, but here’s the twist - the creme has to be removed. And we wouldn’t want delicious Oreo filling to go to waste, would we?

2. Take approximately 8 Oreo cookies, remove the inner creme, and crush them. An easy way to do this is to put the cookies in a Ziploc bag and use a rolling pin to gently break them down. Add more as needed until you get ½ cup of crushed Oreos.

3. Preheat your oven to 375° and line your baking sheets with parchment paper.

4. In a large mixing bowl, add 1 package of Double Chocolate Chip cookie mix, 1 large egg, and 8 tablespoons of softened unsalted butter. Using a stand mixer or hand mixer on low-medium speed, mix until nearly combined.

5. Now, add ½ teaspoon Peppermint Extract and ½ cup crushed Oreo Cookies. Mix until the dough forms and the ingredients are evenly distributed.

6. Take 2 tablespoons of cookie dough and roll gently into a ball, then place on the prepared cookie sheets, 2 ½ inches apart.

7. Bake for 9-11 minutes, until the edges of the cookies have set. Allow the cookies to rest for 5 minutes on the baking sheet before moving to a wire rack or plate to cool completely.

8. While the cookies are cooling, melt a 10 oz bag of dark chocolate melting wafers in the microwave, following the instructions on the package. Once melted, stir in 1/4 teaspoon of peppermint extract until fully combined.

9. Dip the bottom of each one into the peppermint-infused chocolate. Then place them back on a cooling rack, bottom side up, and let the chocolate set. This should take about 15 minutes