Chocolate Mint Oreo Cookies
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Soft, fudgy, and full of chocolate flavor, these Chocolate Mint Oreo Cookies are studded with chopped Oreos and swirls of cool mint for a festive treat. Melty Andes mints and the crunchy cookie pieces make every bite a little different. They’re the kind of cookie that feels special but is easy enough to make anytime.
The holiday season is here, and these Chocolate Mint Oreo Cookies are a quick, festive treat that hits all the right notes. Rich, fudgy, and studded with chopped Andes mints and crunchy mint Oreo pieces, they bake up soft and chocolatey every time. With little pops of green from the Oreos and that refreshing hint of mint. Best of all, this small-batch recipe makes just one dozen, so you can whip them up quickly whenever a chocolate-mint craving strikes, no need for a huge batch or a full day in the kitchen. Grab a cold glass of milk and enjoy one warm right out of the oven!
Chocolate Cookies with Oreos
These cookies make an amazing addition to any holiday cookie exchange or gift plate. Their chewy texture, festive green flecks, and mint-chocolate flavor are crowd-pleasers, and they’re easy to transport without falling apart. Whether you’re swapping cookies with neighbors, sending a treat to a friend, or adding something special to your own holiday spread, these little minty cookies are sure to impress, without requiring hours of baking or a giant batch to share. Of course, the recipe is easy to multiply to have plenty to share (or hoard – No judgement!)
Chocolate Mint Oreo Cookie Recipe
Of course, Chocolate Mint Oreo Cookies aren’t just for holiday cookie trays. They make a quick after-dinner treat, lunchbox treat, or even a little surprise for yourself on a cozy night in. But I bet if you leave a couple of them out on Christmas Eve, it’s a sure bet you’ll be sent to the top of Santa’s favorite list, because these small-batch cookies bring big flavor and a little holiday magic.
Ingredients in Chocolate Mint Oreo Cookies
You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.
- Salted butter keeps the cookies soft and adds extra flavor.
- White + brown sugar, the combo gives a perfect balance of sweetness and moisture.
- Egg binds everything together and adds richness.
- Vanilla + mint extract The vanilla extract warms the flavor, while the peppermint extract gives these cookies their cool, refreshing kick.
- Baking powder & baking soda are the lift you need for thick, soft cookies.
- All-purpose flour is the base of the dough.
- Dutch process cocoa powder gives them that dark, rich, brownie-like chocolate flavor.
- Mint Oreos add crunch, color, and minty sweetness.
- Andes mints melt into little pockets of creamy mint chocolate.
How to Make Chocolate Cookies with Oreos and Andes Mints
Preheat your oven to 350°F.
Beat the butter and both sugars with a hand mixer until smooth and creamy. Add the egg, vanilla, and mint extract and mix until combined. Add the dry ingredients (baking powder, baking soda, flour, cocoa powder) and mix just until no dry streaks remain. Fold in the chopped Oreos and Andes mints.
Scoop the dough into balls and place onto a cookie sheet, leaving about 2 inches between each cookie.
Bake for 12 minutes, or until the edges are set. Let them cool for 5 minutes before transferring to a wire rack.
Storage
- Room temperature: Store cooled cookies in an airtight container for up to 5 days.
- To reheat: Microwave for 10 seconds for a warm, fudgy center.
- Freeze the cookie dough: Portion into balls and freeze for up to 3 months. Bake from frozen at 375°F for 12–14 minutes.
Love it? Pin it!
If you can’t wait to make these cookies, make sure you can find the recipe. Pin it to your favorite Pinterest recipe board before you go. While you’re there, give me a follow and check out my Holiday Christmas Cookie Exchange recipe board for more ideas.
Tips for Success
- Don’t overmix the dough once you add the dry ingredients.
- Press a few extra Oreo pieces into the tops right after baking for a bakery-style look.
- Want extra chocolate? Add a few chocolate chips or white chocolate chips to the dough.
FAQ
Can I double the recipe? Absolutely! Double, triple, quadruple!
Do I have to use Dutch cocoa? Nope! Dutch gives a deeper flavor, but regular cocoa is totally fine.
Can I make these without Oreos? Yes, just replace them with more Andes mints or mint chips.
More Oreo Recipes to Love
I have a few fun ways to use Oreo cookies here on my site, but the Chocolate Dipped Oreo Christmas Cookies pictured above are probably one of my favorites. HOW cute are these!? This Three-Ingredient Oreo Bark is fun to make for the holidays, as are these Oreo Truffles.
Chocolate Mint Recipes
Our must-bake recipe each Christmas is the Chocolate Mint Candy Cookies you see pictured above. I double the batch every year. The same goes for my White and Dark Chocolate Peppermint Bark recipe. I have loads of mint recipes here on my site, but when it comes to holiday baking, you simply must check out my White Chocolate Peppermint Fudge, these Old Fashioned Peppermint Meringues, and my Peppermint Bark Popcorn.
Find all of my cookie recipes here.
Whether you’re baking for the holidays, treating your family on a cozy night in, or just answering a sudden craving, this small-batch recipe gives you big flavor without any extra work. Bake a dozen now, stash a few dough balls in the freezer for later, and enjoy every minty, chocolatey bite. These cookies are festive, fun, and absolutely worth making again and again.
This recipe is part of The Sweetest Season, an event I participate in every year for Cookies for Kids’ Cancer. You will find more information under the recipe card on this amazing event and how you can help us raise money for kids with cancer. Thank you!
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Chocolate Mint Oreo Cookies
Ingredients
- ½ cup salted butter softened
- ½ cup white granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup all-purpose flour
- ½ cup Dutch process cocoa powder
- 1 cup chopped mint Oreos
- ½ cup chopped Andes mints
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, beat the butter and sugars together with an electric hand mixer until smooth and creamy.
- Add the egg, vanilla, and mint extract. Whisk on medium-high speed for about a minute, or until the egg is fully incorporated.
- Gently whisk in the baking powder, baking soda, flour, and cocoa powder until no pockets of dry ingredients remain.
- Gently fold the chopped Oreos and Andes mints into the cookie dough until they are evenly distributed.
- Drop scoops of cookie dough onto a baking sheet, spacing them about 2 inches apart, and bake for about 12 minutes, or until the edges are set.
- Let the cookies cool on the counter for 5 minutes before moving them to a wire cooling rack. Enjoy!
Notes
Storage
- Room temperature: Store cooled cookies in an airtight container for up to 5 days.
- To reheat: Microwave for 10 seconds for a warm, fudgy center.
- Freeze the cookie dough: Portion into balls and freeze for up to 3 months. Bake from frozen at 375°F for 12–14 minutes.
Nutrition
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
Each year, we raise money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2025, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
