Mint Oreo Cookies
Soft and chewy Mint Oreo Cookies are loaded with crushed mint Oreos and milk chocolate chips. The perfect minty chocolate combo!
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These Mint Oreo Cookies are perfect for St. Patrick’s Day, Christmas, or just your next mint chocolate cookie craving! A soft, chewy cookie with a hint of peppermint, milk chocolate chips, and lots of crushed-up mint Oreos make these the perfect combo of flavors. The mint Oreos give these cookies a fun pop of green for a special festive touch.
Why You’ll Love These Cookies
- Quick & Easy – the cookie dough is made in one bowl and does not require chilling before baking so you can pop them right into the oven, making you one step closer to enjoying these!
- Mint + Chocolate – mint chocolate lovers, this recipe is for you! From the peppermint in the dough to the milk chocolate chips, and the mint Oreos, these cookies are bursting with minty chocolate flavor.
- Soft & Chewy – this cookie is perfectly soft and chewy on the inside and slightly crisp on the outside. Just the right amount of thickness you want in a cookie too. The base of this dough is a classic and what I also use for my favorite White Chocolate Pistachio Cookies.
How to Make Mint Oreo Cookies
- Crush your Oreos. The first step is to get your Oreos ready for the cookie dough. I like to chop mine with a knife so I can control the size of the pieces a little easier. You can also put them in a zip-top bag and smash them with a rolling pin or meat mallet. Whichever way you choose, be sure to create varying sizes and chop some extras to reserve for topping the cookies with.
- Make the dough. Butter is creamed with granulated sugar and brown sugar. The brown sugar helps give these cookies their nice chewy texture. Then egg, vanilla, and peppermint extracts are mixed in. The dry ingredients including the leaveners are added just until everything is incorporated. Milk chocolate chips and the chopped mint Oreos are folded in. I find that the dough turns a greyish color if you mix in the Oreos with the mixer so I like to do this by hand with a rubber spatula instead..
- Portion the dough. Use a cookie scoop to evenly portion the dough. I like to use the medium-sized scoop from this set which is about 3 Tablespoons of dough. Bake the cookies on a baking pan lined with parchment paper and be sure to space the dough balls at least 2” apart. Press down on each one to slightly flatten, which will help them spread in the oven.
- Bake the cookies. This dough does not need to chill so the cookie dough can go right in the oven. The cookies bake at 350°F for about 10-12 minutes or until they’re golden brown around the edges.
- Top the cookies. As soon as the cookies are out of the oven, press the extra mint Oreo pieces into the tops of the cookies. Allow the cookies to cool for at least 10 minutes and enjoy!
Mint Oreo Cookie FAQs
Do I need to chill the cookie dough before baking?
This cookie dough does not need to be chilled before baking. Although some of my recipes specifically call for the dough to be chilled before baking, it’s not necessary with this one! They can go right in the oven once the dough is made which means you are only about 30 minutes away from sinking your teeth into one of these!
Can I make the dough ahead of time?
Yes! If you want to make the dough ahead of time, I recommend scooping and flattening the dough balls, then wrapping them well with plastic wrap or placing them in an airtight container in the fridge. Allow the chilled dough balls to sit at room temperature for at least 30 minutes before baking. The colder the dough, the less the cookies will spread in the oven so be sure to plan ahead and give your dough balls enough time to sit out before baking.
Can I use regular Oreos?
Yes, you can use regular Oreos instead of mint Oreos if you’d like. You won’t get quite as strong of a mint flavor, or the pop of green but they will still be delicious!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Storing & Freezing
Store the cookies in an airtight container or zip-top bag at room temperature for up to 3 days. These cookies also freeze great. I like to arrange the cookies in a single layer on a baking sheet (or two) and freeze them for at least an hour. Then once the cookies are firm, layer the cookies in an airtight container or zip-top bag and freeze for up to 3 months. This will help the cookies keep their shape and not stick together when you freeze them. To thaw the cookies, remove them from the freezer and allow them to sit at room temperature for 3-4 hours or overnight before serving.
More Oreo Treats You’ll Love
- Mini Oreo Cheesecakes
- Oreo Funfetti Blondies
- Peanut Butter Oreo Cookies
- Espresso Oreo Ice Cream
- Peanut Butter Oreo Cheesecake Bars
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Mint Oreo Cookies
Ingredients
- ¾ cup (170g) unsalted butter, at room temperature
- ¾ cup (152g) brown sugar
- ½ cup (108g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1¾ cup (230g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (6oz or 170g) milk chocolate chips
- 12 Mint Oreos, chopped or crushed plus more for topping
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 1 – 2 minutes. Scrape the bow. With the mixer on low speed, add the egg, vanilla, and peppermint. Mix until well combined.
- Scrape the bowl again and add the flour, cornstarch, baking soda, baking powder, and salt. Mix just until the ingredients are combined. Fold in the chocolate chips and Mint Oreos with a rubber spatula, until fully incorporated.
- Scoop the dough using a #24 cookie scoop (about 3 Tablespoons). Place the cookies onto the prepared pans, spacing them at least 2 inches apart. Press each dough ball down to flatten slightly.
- Bake at 350°F for 10-12 minutes or until golden brown around the edges. Top with more mint Oreo pieces while the cookies are hot if desired. Allow to cool for at least 10 minutes, and enjoy!
