It's finals week, the holidays are coming, I'm avoiding wearing my real winter coat, and stress-baking is in the air. I guess its good I like to bake when stressed since this holiday season cookies galore will be gifts to friends and co-workers. 

While I scoured my favorite blogs for some DE-LISH cookie recipes, I wanted to whip up a few of my own. One of my favorite holiday treats is peppermint foods- I'm a total sucker for peppermint ice cream. This year I wanted to make a cookie to embrace two of my guilty pleasure foods- oreos and candy canes. Let's be real if a package of oreos is out it will 100% get devoured- hence why I never buy them (plus that long ingredient list!). But for the holidays, a little indulgence and sweet treats are great in moderation.

So while I write my papers on malnutrition, obesity, discuss food policy to improve population health, I baked up over 5 dozen cookies. I hope I haven't become a walking oxymoron. Either way- these cookies are amazing- the perfect chocolate and minty bite. If those are your jams, then bake these babies up! 

Servings: 24-32 cookies


  • 12 tablespoons butter, room temperature
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1/2 teaspoon baking powder
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 2 cups crushed cookies
  • 3/4 cup crushed candy canes


  1. Cream together the butter and the sugars.
  2. Then add in the eggs and vanilla.
  3. Combine the salt, flour, and baking soda in another bowl.
  4. Add the flour mixture in batches to the wet mixture.
  5. Stir in the cookies and candy canes.
  6. Chill the batter for 30-40 minutes.
  7. Preheat the oven to 350 degree and line a cookie sheet with parchment paper
  8. Take about 1 tablespoon of dough and place on sheet. Slightly flatten down.
  9. Bake for 10-12 minutes or until golden brown. Let the cookies set for about 5 minutes on the tray before transferring to a wire rack to fully cool.
  10. Enjoy!