Cool, peppermint cream with candy cane flakes sandwiched between two rich, mint chocolate cookies.

It’s the most wonderful time of the year
There’ll be much cookie making
And all will be baking
So there’s no need to fear
It’s the most wonderful time of the year

Yes, that’s right, cookie season is officially upon us. And it’s the hap-happiest season of all! (I’m totally singing as I write this.)

Stores are decked out and the shelves are stocked with all the good stuff. Chocolate, nuts, marshmallows, etc. If that isn’t enough to inspire you to start your holiday baking I hope this is!

To kick off my favorite time of the year I’m sharing some of the recipes that will be making their way into my cookie gift packages this year.

I like to include a variety in my cookie tins so follow along all month for unique cookie recipes that are sure to spread some good Christmas cheer!

I’m starting this cookie extravaganza off by debuting my recipe for homemade oreos! I’ve added some holiday flair by doing a peppermint candy cane rendition for you all.

When it comes to the holidays, there is one flavor that stands above them all… peppermint. The glorious minty infusion that takes chocolate from amazing to outrageously divine. However, if you aren’t a mint fan (like my dad) don’t worry! The peppermint can easily be extracted (see what I did there) from this recipe so you are left with a traditional homemade oreo. Simply omit the peppermint extract and the candy canes and voila! You have yourself a classic oreo.

The cookies are airy, slightly crunchy, and oh so chocolatey! Everything an oreo should be. I added a slight bit of peppermint to the dough to give it an extra oomph! They kind of taste like if an Oreo and a Thin Mint had a baby. Yeah. So good.

When it comes to the filling, use as little or as much as you like. I’ve learned that oreo stuffing is very personal. Some people like the thins, some the regular, and some go all out with the double stuffed. I think there may even be such a thing as triple stuffed? Go as wild as you like! It’s the holidays so it’s perfectly okay to overindulge.

These cookies are magical when paired with a tall glass of ice cold milk. Afterall, they are milk’s favorite cookie.

Just be sure to leave a couple for Santa.

The Recipe

*Makes 2 dozen cookies

For the Cookies:
2 cups (250 g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup (30 g) cornstarch
1 cup (118 g) cocoa powder
1 cup unsalted butter, at room temperature
1 cup (200 g) brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons peppermint extract
1 large egg plus 1 large egg yolk, at room temperature

For the Cream:
3 cups powdered sugar, sifted
3/4 cup unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon peppermint extract
4 candy canes, crushed

For the Cookies:
1. In a medium bowl sift together flour, salt, baking soda, cornstarch, and cocoa powder.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and extracts on medium speed until light and fluffy, approximately 3-4 minutes. Mix in egg, followed by egg yolk, until fully incorporated. Reduce speed to low and gradually stir in flour mixture.

3. Shape dough into a ball. Wrap in plastic wrap and chill until firm (at least 3 hours).

4. Preheat oven to 350 degrees F.

5. Roll out dough on lightly “floured” (use cocoa powder instead of flour) work surface until between 1/8 and 1/4- inch thick. Use a 2-inch round cookie cutter to cut out cookies. Place cookies into freezer for 5 minutes before baking (this will keep cookies from spreading).

6. Bake cookies for 8-10 minutes until set. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

For the Cream:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and creamy, about 2-3 minutes.

2. Gradually add powdered sugar until fully incorporated.

3. Add extracts. Mix until incorporated.

4. Mix in crushed candy cane pieces until evenly distributed.

5. Pipe buttercream onto the “inside” of a cookie. Place another cookie on top and gently “sandwich” the two cookies together. Repeat this process for the remainder of the cookies.