These mint cookies infused with Mint Oreos are truly delicious and refreshing. They are perfect for a summer dessert. Eat only one, I dare you.
Dear baking world,
Finally, Wisconsin has welcomed warm weather. Today it was 85 degrees out and I burned my feet twice this week. Note to self: put sunscreen on feet.
These cookies are so refreshing. They’re inspired by my favorite combo of double chocolate cookies and Oreo pieces in the batter. This time around, I used Mint Oreos, my new favorite thing in the whole entire world and I could eat them all day every day. Mmmm. You can find mint Oreos at most grocery stores. I highly recommend them, even though they’re not one hundred percent necessary for the recipe. You’ll see why in a second.
I made a few adjustments to this recipe that makes it different from the Double Chocolate Oreo cookies. The first major one is the mint. Instead of vanilla extract, I added a teaspoon of mint extract. I love mint extract. I love how it gets on your fingers when you’re pouring it out and then your fingers smell minty all day.
I also used half regular cocoa powder and half Hershey’s Special Dark. Here’s my thing about cocoa powders: it makes a huge difference which brand you use. America’s test kitchen pitted some expensive cocoa brands against more affordable ones, including Hershey’s and Nestle. Hershey’s won the taste test. Nestle came in last. Sorry, Nestle, nothing against you, but I highly recommend buying Hershey’s cocoa powder. The Special Dark is fantastic, too. You’ll get the richest, deepest chocolatey flavor with Hershey’s cocoa powder.
Besides those minor changes, these cookies are very similar to the Double Chocolate Oreo Cookies. As is usual, I have a few tips for cookie baking that I’ve acquired during my time as a cookie baker lady.
First, let’s start with eggs. Make sure your eggs are at room temperature. This helps them incorporate into the batter and you will have a more even cookie. In addition, add each egg separately because they incorporate better.
Now to the dry ingredients. Mix all of the dry ingredients together separately first and then add them to the wet ingredients. This ensures that the baking soda is completely distributed through the flour mixture and thus will be more evenly distributed to the final produce. When you’re adding the dry ingredients to the wet, don’t over mix or your cookies will be tough, but at the same time, make sure the dry ingredients are evenly distributed throughout the wet. One time I made plain old sugar cookies and didn’t distribute the dry ingredients well enough. I rolled all of the cookies into balls and then baked them. The first pan of cookies were super flat but by the end, they were puffy and thick. The reason was because at the bottom of the bowl, there was flour left over so I added that in and as a result, the cookies spread less. You have been warned! I was kind of embarrassed.
Break up each Oreo into four or more little pieces and stir those in along with the white chocolate chips. Make sure they’re all evenly distributed. You’ll see a beautiful streak of green throughout the dough from the green filling of the mint Oreos. It’s drool-icious. Is that a word? Well, now it is. If you don’t have Mint Oreos, never fear! Use regular Oreos and add a little extra mint extract. I just love the swirly of green and the extra minty flavor it adds.
Finally, the trick to these cookies is chilling! When I’m done mixing the dough, I roll it out and put it on a cookie sheet. Then I freeze them for a minimum of a half hour. For these particular cookies, I froze them overnight and baked them the next day. By chilling them, I prevent them from overly spreading, but it also helps the flavors all blend together and hang out for a while.
Seriously, I highly recommend these cookies. I took them into ze office and my coworkers gobbled them up as fast as they could.
- 1 stick butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup Hershey’s cocoa powder*
- 1/2 cup to 1 cup white chocolate chips**
- 8 Oreos, broken into fourths
- Break the eight Oreos into fourths or smaller.
- Cream together the butter and sugars for about three minutes. Add the egg and mix until fully incorporated.
- In a separate bowl, mix together the dry ingredients: flour, baking soda, salt and Hershey’s cocoa powder.
- Slowly add the dry ingredients to the wet ingredients. Don’t over mix but make sure the dry ingredients are evenly dispersed throughout the wet ingredients.
- Stir in the crushed Oreos and white chocolate chips. Once again, don’t over mix the dough or it will be tough.
- Make into small balls. I made them slightly smaller, but you can choose what size to make them.
- Chill in the fridge for at least 2 hours. Or, you can chill them in the freezer for 1 hour. I chill them overnight
- Preheat the oven to 350 degrees. Put parchment paper on two cookie pans.
- Bake for 9-11 minutes. They are done when the edges start to crack and the middle cracks a tiny bit.
- *I used half regular and half Hershey’s Special Dark.
- **Put in the desire amount.