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    You are here: Home / Desserts / Cookies / Chocolate Mint Oreo Cookies

    Chocolate Mint Oreo Cookies

    January 11, 2017 Updated August 19, 2022 BySam 9 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    Richly chocolate cookies studded with mint Oreo pieces — these Chocolate Mint Oreo Cookies are deliciously irresistible.

    Chocolate Mint Oreo Cookies

    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.

     

    Chocolate Mint Oreo Cookies

    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.

    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

    Enjoy!

    Chocolate Mint Oreo Cookies

    Chocolate Mint Oreo Cookies

    Richly chocolate cookies studded with mint Oreo pieces
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Total Time: 32 minutes
    Servings: 36 cookies
    Calories: 102kcal
    Author: Sam Merritt

    Ingredients

    • ½ 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
    • ¾ teaspoon vanilla extract
    • 1 ¼ cups all-purpose flour (155g)
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ¼ 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)
    • ½ cup mini chocolate chips optional
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    Instructions

    • 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 ½ 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.  

    Nutrition

    Serving: 1cookie | Calories: 102kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 44mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin A: 87IU | Calcium: 17mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. R Smith

      February 06, 2021 at 10:50 pm

      5 stars
      We used regular Oreos though and mint chips. Saw a comment about adding more flour and after mixing decided to add 1/4 cup. Baked a few and they did come out a bit fudge-like brownie-ish (but really good nonetheless). Added another 1/4 cup and that changed the texture a little. Yummy either way just depends on how you prefer it!

      Reply
      • Sugar Spun Run

        February 07, 2021 at 2:35 pm

        Thanks for the feedback! I am glad that you enjoyed the cookies! 🙂

        Reply
    2. Haylei

      May 20, 2020 at 11:57 am

      We tested one scoop of the cookie dough and baked it to see if we would get a “brownie” and we did 😂 but then we added a 3/4 cup more of flour to thicken the batter, and it worked greatly!

      Reply
      • Sugar Spun Run

        May 20, 2020 at 3:44 pm

        That is wonderful, Haylei! I am so glad that it worked out and you enjoyed it. Thanks for commenting. 🙂

        Reply
    3. Aditya Shrivastava

      December 26, 2019 at 11:16 pm

      5 stars
      Just made this. I got brownies instead of cookies 😂

      Reply
      • Sugar Spun Run

        December 27, 2019 at 8:01 am

        Hmmm.. I wonder how?!!! Regardless, I am glad that you enjoyed the cookies or “brownies”, Aditya! 🙂

        Reply
        • Aditya Shrivastava

          December 27, 2019 at 12:44 pm

          5 stars
          I used honey instead of brown sugar, cooled the dough in the freezer only for a few minutes (sorry!) and used antacid instead of baking soda 😀
          It tastes awesome. Even my wife likes it and she’s not a fan of mint 😀

        • Sugar Spun Run

          December 27, 2019 at 12:51 pm

          I am so glad they were enjoyed! 🙂

    4. Amy C.

      January 20, 2017 at 1:54 pm

      These cookies were a hit at my son’s youth group! Already making them again for another event!

      Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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