Mint Oreo Chocolate Chip Cookies

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

Ingredients

  • 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!)

Directions

  1. Preheat your oven to 350F
  2. Use your mixer to beat the butter, granulated sugar and brown sugar until it’s light and fluffy
  3. Add in the eggs and vanilla, then beat again until it’s well combined
  4. Use a separate mixing bowl to combine your flour, salt and baking soda
  5. 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!
  6. 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
  7. Line a baking sheet with parchment paper
  8. Shape your cookies to your preferred size. I eyeball mine vs. using a scoop
  9. Bake for 12-15 minutes, depending on your oven. Mine were perfect at 13 minutes
  10. Let the cookies cool on the sheet for a few minutes, then move them to a rack to cool completely

 

Halloween Oreo Brownies

When I was a kid I was convinced Halloween Oreos tasted better than regular Oreos. There isn’t supposed to be a flavor difference, but I always thought that the Halloween edition’s orange creme was superior to the standard-issue white creme we get most the year. Maybe it’s psychological, and I just liked the orange color more?

I don’t know, but turns out, I still think this today. I bought a package recently for baking plans, but naturally had to eat a couple cookies on their own. I still like the orange creme more! I’m an Oreo fan year-round, but maybe I should stock up on the orange Oreos while I can since they make me so happy!

img_1993Know what else makes me happy? This totally awesome orange and black Halloween treat. These stuffed brownies make it easy to add Halloween flair to your dessert. Just whip up your favorite brownie batter and throw some Oreos in as a middle layer. How simple is that? I used my favorite brownie recipe here, but you could use another one… or even a mix! You can play around with pan dimensions too. You can even make these in muffin tins for “brownie cupcakes.” (Which I did… but more on that later)

When you cut the brownies, there’s such a funk peek of orange in every piece. The Oreo cookie sort of melts a little as the brownie bakes, but not entirely. So when you bite into one of these, you get a distinct Oreo taste to complement the rich chocolatey brownie. I prefer these cooled, because the Oreo hardens back a bit. If you eat them straight out of the oven, the Oreo layer is a little less distinct.

These are a fun and simple Halloween treat! And if you don’t have a go-to for brownies, I highly recommend the brownie recipe below. It’s quite rich, thanks to browned butter and a lotttt of cocoa. It’s the same recipe I used for Peanut Butter Cup Brownies earlier this year. You should try those, too!

And of course, you could do this with any sort of Oreo. I bet you Mint Oreos would be perfect in here!

Halloween Oreo Brownies

Original recipe: The brownie batter comes from The Food Charlatan. I’ve changed things up a bit and added commentary. 

Yield: 9×13 pan. You should strategize your cuts to get a bit of Oreo in every bite! If you want 1 Oreo per brownie, you’ll only get 12 out of this… but I was ok with smaller pieces and got 30 brownies. 

Suggested equipment: Mixer, though you could definitely do this by hand

Total Time: ~55 minutes 

Cook Time: 30 minutes 

Ingredients

  • 1 1/4 cups butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon water (just at a normal temp, not hot and not too cold) 
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 12 Halloween Oreos (or any other kind of Oreo, of course!) 

Step by Step Directions

Brown your butter 

  1. Melt the butter in a large saucepan over medium heat and let it cook until it’s browned. You should stir the butter occasionally and keep a very close eye on it- butter burns fast. It will foam up as it cooks and then will start turning a bit more golden in color, with small brown bits popping up as the cooking continues. When it starts to smell a bit nutty, that means it’s done
  2. Remove from heat and pour into a bowl so it can cool off a little before you use it. Don’t leave it in the same pan to cool because it will keep cooking as it sits there

Make your brownies

  1. Preheat your oven to 350F
  2. Line your baking dish with foil, then spray the foil with a light coat of nonstick spray
  3. Combine sugar, cocoa and salt in a large bowl or mixer
  4. Add your browned butter, then beat the mixture until it’s smooth and almost creamy
  5. Add water and vanilla, then mix it all together
  6. Add your eggs one at a time, mixing the batter in between each egg
  7. Add the flour and mix until it is just incorporated into the batter. Your batter should look really thick at this point
  8. Pour half your batter into your prepared pan. You’ll need a spatula here, since the batter is so thick
  9. Space 12 Oreos evenly across your batter. Push each Oreo down a little so it’s “rooted” in the batter a bit
  10. Pour the remaining batter over your Oreos, and use a spatula to spread it around. Make sure each Oreo is entirely covered by batter so the Oreos don’t poke thru the top of the brownies
  11. Bake for ~25-30 minutes, until a toothpick comes out batter-free. The center of the pan should be mostly set
  12. Let these cool all the way before you slice your brownies so the Oreos harden back up a bit

 

Oreo White Chocolate Chip Cookies

Have you heard the term “pantry loading?” “Pantry loading” means buying things you don’t need immediately – but think you might want someday. Maybe you see ketchup on sale and buy two extra bottles, or you notice a new brand of crackers you’ve been meaning to try and throw them in your cart for that cocktail party you plan to host… eventually. Pantry loading is heavily inspired by promotions and bulk sales. It can be an awesome money-saving strategy, or a money-wasting strategy if you tend to “load” up on things you’ll never use.

I am a pantry loader by nature. When I had a bigger apartment, you’d find all sorts of “backup” foods and toiletries in my cabinets. But now I live in a tiny studio with very little storage. So when I moved in, I remarked “well, this is the end of my pantry loading days!”

Alas: old habits die hard. I no longer pantry load regular food, but I still pantry load baking supplies! In my cabinets right now: 3 bags of sugar, 2 bags of flour, 4 bags of brown sugar, 9 bags of chocolate chips… etc. I just can’t resist stocking up on that stuff when it’s on sale. I also can’t resist buying “specialty” ingredients when I see a good price. Things that I don’t use often, but would totally use in a recipe if I did have them on hand.

Enter these Oreo cookies.

I bought Oreos a bit ago when they were on a great sale, and I knew I’d bake with them eventually. They ended up in the storage bin where I keep my packaged food, along with a box of toffee, a bag of marshmallows and some butterscotch bits. All destined for baked goods sometime, someday.

DSCN3033I was grateful for my stash when I started craving Oreos recently, and decided it was time to use them in a recipe. I’d bookmarked this cookie recipe a while ago, and really liked how simple it was. I’m actually not a big fan of white chocolate on its own, but I liked the idea of combining white chocolate chips and Oreos in one tasty cookie. There’s nothing complicated about the premise, nothing complicated about the execution – and sometimes that’s just what you need, right?

By the way, I pantry loaded Oreos again this week: I bought those new Choco Chip Oreos, intending to bake with them. Stay tuned for what happens next!

Oreo White Chocolate Chip Cookies

Original recipe:  Coastal KitchenI’ve rewritten things a bit and added commentary. 

Yield: ~30 cookies 

Suggested equipment: Mixer makes it easier 

Total Time: ~30 minutes 

Cook Time: ~7-8 minutes 

Ingredients

  • 2.5 cups of flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • Half a pack of Oreo cookies, crumbled into small pieces that will blend into cookie dough (adjust as you’d like for your preferred mix-in ratio)
  • Half a package of white chocolate chips (adjust as you’d like for your preferred mix-in ratio)

Step by Step Directions

  1. Preheat your oven to 350F.
  2. In a medium sized bowl, whisk together the flour, baking soda, baking powder and salt. Set this bowl aside.
  3. Use your mixer to cream the butter, granulated sugar and brown sugar. You’ll want to cream them until the mixture is fluffy; this will take ~2 minutes.
  4. Beat in your eggs and vanilla.
  5. Slowly pour the dry flour mixture into the wet ingredients in your mixer. Mix slowly, just until combined.
  6. Mix in your crushed Oreos and white chocolate chips. You can eyeball this so it reaches your preferred mix-in level; I personally prefer fewer mix-ins per cookie.
  7. Line a couple cookie sheets with parchment paper.
  8. Roll your dough into small balls, and place the balls 2 inches apart on the cookie sheets.
  9. Bake about 7-8 minutes. The tops will be a light golden brown when the cookies are done, and the edges will look set. Remember, they firm up more as they cool!
  10. Let them cool on their sheets for a couple minutes, then transfer them over to a wire rack to cool completely.