When I first tried the Brown Butter Peppermint Oreo Penguin Cookie, I was struck by its rich, nutty flavor paired with a refreshing peppermint twist. The combination of a crispy exterior and chewy center really stood out. As I decorated them to resemble cute penguins, I realized how much fun they could add to any festive occasion. Curious about how to make these delightful treats? Let’s explore the detailed process together.
What kind of recipe is it?
The Brown Butter Peppermint Oreo Cookie is a delectable dessert that combines the rich, nutty flavor of brown butter with the festive crunch of crushed peppermint Oreo cookies.
This cookie stands out for its unique texture, offering a crispy exterior with a chewy center, and a delightful minty flavor that captures the spirit of the holiday season.
It’s perfect for cookie lovers and anyone looking to impress guests at gatherings or holiday parties. Ideal for bakers of all skill levels, this recipe adds a fun twist to traditional cookie-making.
Preparation Time
| Detail | Information |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 20 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 3/4 cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Peppermint extract | 1/2 teaspoon |
| Crushed peppermint Oreos | 1 1/2 cups |
| Chocolate chips | 1 cup |
This ingredient table provides a clear breakdown of the components required for the Brown Butter Peppermint Oreo Cookie recipe along with their respective quantities, ensuring you have all you need for successful cookie preparation.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | To combine the wet ingredients and sugars. | Any large bowl you have at home. |
| Medium Mixing Bowl | For mixing dry ingredients such as flour, baking soda, and salt. | A smaller bowl or a container. |
| Dry Measuring Cups | To accurately measure dry ingredients like flour and sugars. | Any cup with measurements marked. |
| Liquid Measuring Cup | To measure wet ingredients such as melted butter and eggs. | A regular cup, using the water displacement method. |
| Measuring Spoons | For measuring small quantities of ingredients like baking powder and extracts. | Tablespoons and teaspoons from your cutlery set. |
| Stand Mixer or Hand Mixer | For beating butter and sugars until creamy, and mixing in eggs. | Using a whisk if mixing by hand. |
| Rubber Spatula | Useful for scraping down the sides of bowls and folding in ingredients. | A wooden or silicone spoon. |
| Wooden Spoon | For mixing cookie dough ingredients together. | Any sturdy spoon you have available. |
| Baking Sheets (2-3) | To place cookie dough for baking. | Any flat oven-safe tray or pan. |
| Parchment Paper or Silicone Mats | To line baking sheets, preventing cookies from sticking and for easy cleanup. | Aluminum foil or baking without lining, with care. |
| Cookie Scoop or Spoon | For portioning out even cookie dough balls onto the baking sheets. | A tablespoon can work in a pinch. |
| Cooling Rack | For cooling cookies evenly after baking. | A wire rack from other appliances or a plate. |
| Oven Thermometer | To ensure the oven is at the correct temperature for baking. | Monitor closely without one, though less accurate. |
This table provides a comprehensive overview of the essential kitchen equipment needed for making Brown Butter Peppermint Oreo Cookies, along with their specific roles and budget-friendly alternatives to accommodate varying kitchen setups.
Cooking Steps
1. Mise en Place: Gather all ingredients and tools. Measure out 170 g (¾ cup) unsalted butter, 200 g (1 cup) brown sugar, 100 g (½ cup) granulated sugar, 2 large eggs, 1 tsp vanilla extract, 250 g (2 cups) all-purpose flour, 5 g (1 tsp) baking soda, 2 g (½ tsp) salt, and 10 crushed peppermint Oreos.
2. Preheat Oven: Preheat the oven to 175 °C (350 °F) with the oven rack positioned in the center.
3. Prepare Baking Sheet****: Line 2 baking sheets with parchment paper or silicone mats to prevent sticking.
4. Brown the Butter: In a medium saucepan over medium heat, melt 170 g (¾ cup) unsalted butter. Continuously swirl the pan for 5 to 7 minutes as the butter bubbles and foams.
As it turns golden brown and emits a nutty aroma, remove from heat immediately to prevent burning. Allow it to cool slightly for approximately 5 minutes.
5. Mix Wet Ingredients: In a large mixing bowl, combine the browned butter with 200 g (1 cup) brown sugar and 100 g (½ cup) granulated sugar. Use a stand mixer or hand mixer on medium speed to beat until well combined and creamy, about 2 minutes.
Add 2 large eggs, one at a time, mixing on low speed until incorporated. Then, mix in 1 tsp vanilla extract.
6. Combine Dry Ingredients: In a medium mixing bowl, whisk together 250 g (2 cups) all-purpose flour, 5 g (1 tsp) baking soda, and 2 g (½ tsp) salt.
7. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
Fold in the crushed peppermint Oreos using a rubber spatula until evenly distributed.
8. Portion Dough: Using a cookie scoop or spoon, portion out tablespoon-sized balls of cookie dough and space them 5 cm (2 inches) apart on the prepared baking sheets.
9. Bake Cookies: Place the baking sheets in the preheated oven. Bake for 10 to 12 minutes, or until the edges are golden and the centers appear slightly underbaked (slightly puffed with a light golden hue).
10. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
Transfer cookies to a cooling rack using a spatula for even cooling.
11. Rest and Serve: Allow cookies to rest on the cooling rack for at least 15 minutes to firm up before serving. Enjoy their soft, chewy texture and aromatic brown butter and peppermint flavors.
Variations
- Chocolate Peppermint Swirl: Add 100 g (¾ cup) of chocolate chips to the dough and swirl in some melted dark chocolate before baking for a rich, chocolaty flavor.
- Gluten-Free Minty Bliss: Substitute 250 g (2 cups) all-purpose flour with a gluten-free flour blend to create a gluten-free version that still maintains good texture.
- Dairy-Free Delight: Replace 170 g (¾ cup) unsalted butter with coconut oil or a dairy-free butter alternative, and ensure that the chocolate used is also dairy-free.
- Vegan Mint Cookies: Use flax eggs (2 tbsp of flaxseed meal mixed with 6 tbsp of water) instead of eggs and substitute the butter with vegan butter for a plant-based treat.
- Espresso Mint Cookies: Add 2 g (½ tsp) of espresso powder to the dry ingredients for a subtle coffee flavor that enhances the chocolate and peppermint.
- Nutty Mint Crunch: Fold in 100 g (1 cup) chopped pecans or walnuts into the dough for added texture and a nutty taste.
- Seasonal Pumpkin Spice: Mix in 100 g (½ cup) of pumpkin puree and add 2 g (1 tsp) of cinnamon and nutmeg for a festive twist during autumn.
- Air-Fried Mint Cookies: Use an air fryer instead of a conventional oven by cooking the dough balls at 160 °C (320 °F) for 8-10 minutes for a crispier texture.
Tips on plating and presentation
To elevate your Brown Butter Peppermint Oreo Cookies, consider how you present them, as a beautiful arrangement can make a lasting impression.
Use simple plating techniques like stacking or arranging them in a circle. A sprinkle of crushed peppermint adds color.
For extra flair, serve them on a festive platter.
What other dishes can I pair it with?
While I enjoy savoring Brown Butter Peppermint Oreo Cookies on their own, pairing them with certain dishes can enhance the overall experience.
I love adding them to dessert platters, alongside creamy cheesecakes or rich chocolate tarts. These holiday treats offer delightful flavor contrasts that elevate my cookie pairings.
Trust me, mixing textures and tastes makes for an unforgettable dessert feast!
What drinks can I pair it with?
Pairing drinks with Brown Butter Peppermint Oreo Cookies can elevate the dessert experience even further.
I highly recommend a rich, creamy hot chocolate to complement the cookie’s nutty flavors.
If you prefer coffee pairings, a smooth mocha or peppermint latte works beautifully, enhancing those peppermint notes.
Both options will make your indulgence feel even more special and satisfying.
Enjoy the perfect match!
Frequently Asked Questions
Can I Use Gluten-Free Oreos for This Recipe?
Absolutely, I’ve used gluten-free Oreos in my baking before. Just make a few recipe modifications to ensure the texture stays right. Trust me, it’s a delicious, gluten-free substitution that won’t disappoint!
How Should I Store Leftover Cookies?
I store leftover cookies in airtight containers to keep them fresh. It’s best to let them cool completely first. This way, they’ll stay delicious for a few days, ready whenever I need a treat!
Can I Freeze the Cookie Dough?
Absolutely, you can freeze cookie dough! I usually scoop it into balls, then wrap them tightly in plastic wrap, place them in a freezer bag, and label it. Those freezing tips help maintain freshness for future baking!
What Is the Best Way to Crush Oreos?
I love using a food processor for crushing Oreos; it’s the quickest method. Alternatively, I’ll place them in a sealed bag and crush them with a rolling pin—definitely one of my favorite cookie hacks!
Are There Any Nut-Free Alternatives for the Recipe?
Absolutely! I’ve found that using sunflower seed butter or tahini works great as nut-free substitutes. They’re allergy-friendly options that still deliver a delightful flavor and texture. You’ll hardly notice the difference in your recipes!