These Peppermint Cream Pie Cookies include a peppermint cookie crust on top of a dark chocolate cookie. They’re filled with a peppermint mousse and topped with whipped peppermint cream. They are a peppermint lover’s paradise.

Today is a really exciting day for me! I’m heading to Iowa to compete in the Better Homes and Gardens Ultimate Baking Challenge. I got to the final four after the previous round, and I created a whole new recipe for the final bake-off. Jocelyn, Amanda, and Aimee are joining me in Iowa.

Let us now discuss these Peppermint Cream Pie Cookies. This is the hundredth (well, third, maybe fourth) cream pie cookie I’ve cooked for this site. That’s because I’m completely enamored with them. I know I use that phrase a lot around here, but this is obsessive territory.

These cream pie cookies feature a minty Oreo shell with a soft baked pudding cookie on top. The cookie is topped with whipped cream after being filled with flavored cream pie. A cream pie cookie is made up of four fantastic components that, when combined, are three-bite morsels of bliss.

So let us begin at the beginning. The crust is created from Candy Cane Oreos, which I’ve only encountered in little amounts in Southern California. If you can’t locate these Oreos, use the winter Oreos with the red filling instead. Normally, I remove the filling from the Oreos before preparing my crusts, but this time I left it in. This results in a considerably moister crumb that does not break apart readily.

I used Hershey’s Special Dark pudding mix and Hershey’s Special Dark cocoa mix to make my normal dark chocolate pudding cookie. I generally use Special Dark cocoa powder since I appreciate that it is already sweetened and I love dark chocolate.

Oh, the mousse, the mousse, the mousse. Talk about cleaning the dish! Begin with an instant Hershey’s white chocolate pudding mix; if it is unavailable, use vanilla pudding. You just use a part of the milk specified on the package, which results in a hard pudding. You’ll also need some red food coloring. Americolor Super Red is my favorite color.

This is where the peppermint comes back into play. Instead of flavoring the pudding, I flavored the whipped cream that is folded into the mousse with peppermint. Because I like a strong peppermint taste, I used a teaspoon, but you should start with a teaspoon to ensure it isn’t too strong for you.

I create the whipped cream together for both the cookie topping and the mousse filling, so now is where you have to make a choice. Would you want peppermint whipped cream or regular whipped cream on top? Remove part of the whipped cream before adding the peppermint essence if you prefer a simple whipped cream.

It all comes together to make these not-so-tiny peppermint and chocolate cream pies bits.


Peppermint Cream Pie Cookies

  • Author:LEE
  • Prep Time:15 mins
  • Cook Time:12 mins
  • Total Time:27 minutes
  • Yield:24-30


These Peppermint Cream Pie Cookies include a peppermint cookie crust on top of a dark chocolate cookie. They’re topped with peppermint whipped cream and filled with peppermint mousse. They are a peppermint lover’s paradise.


For the Cookies

  • 1 pkg Candy Cane Oreos
  • 46 tbsp Unsalted butter
  • 1 C (2 sticks) Unsalted butter
  • 1 C Sugar
  • C Brown sugar
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 1 pk Chocolate pudding mix (3.4oz)
  • C Dark chocolate cocoa powder
  • 2 C Flour
  • 1 tsp Baking soda
  • tsp Salt
  • 2 tbsp Milk

For the Mousse

  • 2 C Heavy whipping cream
  • 6 tbsp Powdered sugar
  • 1/41/2 tsp Peppermint extract
  • 1 Pkg Instant White chocolate pudding mix
  • C Milk
  • Red food gel coloring
  • Hot fudge for drizzle (optional)


  1. Preheat the oven to 350 degrees Fahrenheit. Use cookie spray or Crisco to grease a tiny muffin tray.
  2. Allow approximately 30 minutes for the butter to get to room temperature. In a stand mixer, cream together the butter and sugars on medium speed until light and fluffy.
  3. Mix in the eggs and vanilla essence. Mix in the butter and sugar until well combined.
  4. Combine flour, cocoa powder, dry pudding mix, baking soda, and salt in a medium mixing basin. To blend, stir everything together. Place aside.
  5. Slowly incorporate the dry ingredients into the batter and mix on low speed until dough forms. If the dough is too dry, add 1 tablespoon of milk. Set aside the dough.
  6. Grind Oreo cookies into a fine crumb in a food processor.
  7. Melt the butter in a microwave-safe bowl. Stir together melted butter and Oreo cookie crumbs until no dry crumbs remain.
  8. 1 tablespoon Oreo cookie crumbs should be placed in the bottom of each small muffin tray. Use a spoon or tart shaper to press down.
  9. Place 1-1.5 teaspoons of dough on top of the shortbread crumbs in a prepared small muffin tin. Bake for 12-15 minutes @ 350°F.
  10. Remove the cookies from the oven and set aside for at least 5 minutes to cool. Gently press down the center of the cookies with a tart shaper or the back of a spoon. Allow the pan to cool for another 30 minutes. It may be necessary to run a knife over the edge of the cookies to assist them loosen off the pan. Allow to cool fully.
  11. Freeze the bowl and whisk for 15 minutes, or until totally cold. Whip heavy cream for several minutes on medium-high speed until it is frothy.
  12. Mix in the powdered sugar and peppermint essence on medium high until stiff peaks form. Chill the whipped cream.
  13. Combine quick white chocolate pudding mix, milk, and red food coloring gel in a mixing bowl. Whisk until the powder is completely dissolved. Refrigerate the pudding until it is stiff.
  14. Fold 1 cup of the whipped cream into the pudding until well combined. Mixing too aggressively can deflate the whipped cream. Refrigerate until ready to assemble the cookies.
  15. Place the mousse in a Ziploc bag before assembling the cookies. Remove the tip of the bag and carefully spoon the mousse into the center of the cookie cup. Divide the mixture among the cookie cups.
  16. Top the mousse with a spoonful of the remaining whipped cream and drizzle with hot fudge.
  17. After adding the mousse, the cookies must be chilled in an airtight container.


Would you want peppermint whipped cream or regular whipped cream on top? Mix heavy whipping cream until stiff peaks form if you want plain whipped cream. Remove 2 cups of the whipped cream and then add the remaining whipped cream to the remaining whipped cream. For those who find peppermint extract too strong, start with a teaspoon and gradually increase the amount.

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