Richly chocolate cookies studded with mint Oreo pieces — these Chocolate Mint Oreo Cookies are deliciously irresistible.
I remember too well my first experience with mint/chocolate anything.
For me, it was mint chocolate chip ice cream. From the moment it was generously (too generously — I really should’ve been suspicious right from the start) scooped into my bowl, a frozen green mass speckled with black flecks — I was skeptical.
I skimmed my spoon delicately over the surface and gently touched it to my tongue.
I asked for ice cream — this is frozen toothpaste!
Of course I didn’t say that out loud. Instead, I politely tried to eat the smallest amount possible of that mockery of a dessert, while willing it to melt into a puddle that I could discretely tip into the sink.
Mint chocolate is still not my first choice for ice cream (I’m a cookie dough kinda girl, as you might have gathered) but my relationship with the flavor combo has come a long way.
Mint & chocolate together can be a delightfully refreshing flavor pairing, and it should never, ever taste like chocolate speckled toothpaste.
By using mint Oreos here we can achieve a great ratio of mint to chocolate — the cookie dough that we’re using is intensely chocolaty, and coupled with mini chocolate chips (optional, sort of) and Oreo cookies it’s almost an overload of chocolate (no such thing).
I tried this recipe using peppermint extract but did not like the aftertaste that it left, so all of the mint flavor comes from the mint filling in the cookies.
While the green coloring was one of the things that first put me off from the aforementioned ice cream, I actually love the gem-like bursts of color in these chocolate mint Oreo cookies.
Because we are working with melted chocolate in this chocolate mint Oreo cookie dough, but still want somewhat thick, chewy, soft, cookies, you’ll have to chill the dough for about 2 hours.
Oof, rough, I know because I hate chilling cookie dough as much as you do, but don’t skip this!
If you plan on chilling your cookie dough much longer than that (say you need to leave it overnight), it would be best to roughly scoop the dough before chilling, otherwise it’ll become too firm to easily scoop. If you skip this, you will most likely have to let the dough soften on the countertop before you’re able to scoop it.
With their soft interiors, these cookies have a slightly crisped shell with near-molten interiors, packed with plenty of crunchy Oreo pieces for a nice texture.
Chocolate Mint Oreo Cookies
- 1/2 cup unsalted butter cut into 8 pieces (113g)
- 6 ounces semisweet chocolate chopped (170g)
- 1 cup light brown sugar tightly packed (200g)
- 2 eggs + 2 egg yolks
- 3/4 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (155g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 15 mint oreos -- broken into pieces (I place mine in a large Ziploc bag and bang with a rolling pin until they are broken into pieces no larger than a nickel)
- 1/2 cup mini chocolate chips optional
- Combine butter and chopped semisweet chocolate in a large microwave-safe bowl and microwave for 30 seconds. Stir well, return to microwave and heat again for 15 seconds. Repeat microwaving and stirring until chocolate is completely melted.
- Allow chocolate mixture to cool for at least 10 minutes before continuing.
- Once chocolate is no longer very hot, stir in brown sugar.
- Add eggs and egg yolks, one at a time, stirring very well after each addition.
- Stir in vanilla extract. Set aside.
- In a separate, medium-sized bowl, whisk together flour, baking powder, salt, and baking soda.
- Gradually stir flour mixture into chocolate mixture until completely combined.
- Stir in Oreo pieces and mini chocolate chips (if using). Cover loosely with clear wrap and chill in refrigerator 2 hours.
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- Once dough has finished chilling, scoop into 1 1/2 Tablespoon-sized balls and drop on prepared baking sheet.
- Bake on 350F for 12 minutes (centers will still be slightly soft). Allow cookies to cool on baking pan for 5 minutes before transferring to cookie sheet to cool completely.