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Chocolate Mint Oreo Cookies

Chocolate Mint Oreo Cookies

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Rich, dark chocolate cookies loaded with semi-sweet chocolate chips, refreshing mint chips, and crunchy chopped mint Oreos. These are the ultimate treat for mint chocolate lovers.

Ingredients

All-purpose flour – 2 1/3 cups

Baking soda – 1 teaspoon

Salt – 1/2 teaspoon

Unsweetened cocoa powder – 3/4 cup

Unsalted butter (room temperature) – 1 cup

Granulated sugar – 1 cup

Light brown sugar – 1 cup

Large eggs – 2

Pure vanilla extract – 2 teaspoons

Chopped mint Oreo cookies – 1 cup

Semi-sweet chocolate chips – 3/4 cup

Guittard mint chips – 3/4 cup

Flaky sea salt – for sprinkling

Instructions

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.

In a medium-sized mixing bowl, sift together the flour, baking soda, salt, and cocoa powder to remove any lumps.

Using a stand mixer or hand mixer, cream the butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, followed by the vanilla extract. Mix until well combined and smooth.

Turn the mixer to low and gradually add the dry ingredients. Mix until just combined; do not overmix.

Fold in the chopped mint Oreos, semi-sweet chocolate chips, and mint chips using a spatula.

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10 minutes until the edges are set but the centers remain soft.

Remove from the oven, sprinkle with flaky sea salt, and let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

• Use high-quality cocoa powder for the deepest chocolate flavor.

• If you cannot find mint chips, chopped Andes mints work perfectly as a substitute.

• For a cleaner look, press a few extra Oreo chunks into the tops of the dough balls before baking.

• Ensure your butter is truly room temperature (soft but not greasy) for the best texture.