Chocolate Mint Oreo Cookies

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Rich and fudgy chocolate cookies loaded with chopped mint Oreos and Andes mints. Small-batch and easy to make, these Chocolate Mint Oreo Cookies are perfect for Christmas cookie trays, St. Patrick’s Day treats, or a cozy night in with a glass of milk.

Servings: Cookies

Calories: 301kcal

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