I have a friend who’s pretty passionate about Oreos. He tries every flavor he can get his hands on, from limited editions (like Peep Oreos) to international releases (like Strawberry Cheesecake). He’s my go-to source for flavor intel, and for recipe scheming, too.
Some of my Oreo experiments haven’t turned out very well. Certain flavors hold up better in baking than others. I had a string of failed attempts to bake with the Cookie Dough Oreos last fall: the Oreo layers kept dissolving in the oven, whether I stuffed them into brownies or cookies. Meanwhile, Halloween Oreos were a perfect baking ingredient.
This Mint Oreo Chocolate Chip Cookie recipe plays off the classic mint chocolate flavor combo, with a bunch of added texture. Mint Oreos are one of my all-time favorites, and I just knew they’d taste good in a dark chocolate chip cookie. I picked one of my go-to chocolate chip cookie doughs, from Jenny over at Picky Palate. It’s an incredibly flavorful base and holds up really nicely in the oven. I’ve used it for a range of recipes over the years, from Thin Mint-Stuffed Cookies to brownie-stuffed cookies.
These cookies are an incredible flavor explosion of mint, buttery dough and chocolate. During Girl Scout cookie season, you could swap some Thin Mints in there. This is also a great recipe for some St. Patrick’s Day fun with the little hints of green popping out of every cookie!
Mint Oreo Chocolate Chip Cookies
Original recipe: The dough and technique came from Picky Palate and I just swapped a few things around. I’ve also rewritten things a bit and added commentary.
Yield: ~36 cookies
Suggested equipment: Mixer
Total Time: 30 minutes
Cook Time: ~13 minutes
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 eggs, at room temperature
- 1 tbsp vanilla
- 3 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 3/4 cup dark chocolate chips
- 1.5 cups crushed Mint Oreos (I broke each Oreo into ~4 pieces. This creme gets super messy, but it will taste great!)
- Preheat your oven to 350F
- Use your mixer to beat the butter, granulated sugar and brown sugar until it’s light and fluffy
- Add in the eggs and vanilla, then beat again until it’s well combined
- Use a separate mixing bowl to combine your flour, salt and baking soda
- Slowly add your dry ingredients to the wet ingredients. Make sure to use a spatula and scrap the sides of the bowl from time to time–sometimes dry ingredients like to hide at the bottom, and then they don’t get incorporated properly!
- Use a wooden spoon to mix in the chocolate chips and Oreo bits. I switched to a spoon at this point because the dough got pretty tough, and it was just easier than keeping it in the mixer
- Line a baking sheet with parchment paper
- Shape your cookies to your preferred size. I eyeball mine vs. using a scoop
- Bake for 12-15 minutes, depending on your oven. Mine were perfect at 13 minutes
- Let the cookies cool on the sheet for a few minutes, then move them to a rack to cool completely