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Delicious Homemade Mint Chip Oreos photo

Homemade Mint Chip Oreos

These Homemade Mint Chip Oreos are a delightful twist on a classic! Soft chocolate cookies filled with refreshing mint and chocolate chips.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 cup Hershey’s Special Dark unsweetened cocoa powder for that rich chocolate flavor.
  • 1 teaspoon baking soda helps the cookies rise.
  • 1 teaspoon salt enhances the overall flavor.
  • 1 cup all-purpose flour the base of our cookies.
  • 1 cup unsalted butter, softened for a creamy texture.
  • 1 cup packed brown sugar adds moisture and depth of flavor.
  • 1/2 cup granulated sugar for sweetness.
  • 1 teaspoon vanilla extract a classic flavor enhancer.
  • 1 large egg binds the ingredients together.
For the Mint Filling:
  • 1 cup unsalted butter for the creamy filling.
  • 1 teaspoon salt balances the sweetness of the filling.
  • 1 1/2 cups powdered sugar adds sweetness to the filling.
  • 1 teaspoon peppermint extract for that refreshing minty flavor.
  • 1-2 tablespoons heavy whipping cream adjusts the consistency of the filling.
  • 1 cup mini chocolate chips for a delightful crunch in the filling.

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack

Method
 

Cooking Instructions:
  1. In a large mixing bowl, combine the cocoa powder, baking soda, salt, and flour. Whisk together until well mixed. Set aside.
  2. In another bowl, use an electric mixer to beat together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
  3. Beat in the vanilla extract and large egg until combined. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
  4. Gradually add the dry ingredients from Step 1 into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
  5. Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for the cookies to hold their shape while baking.
  6. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about two inches apart. Bake for 10-12 minutes, or until the edges are set. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. In a clean mixing bowl, beat the unsalted butter with salt until creamy. Gradually add the powdered sugar, mixing until smooth. Then, add the peppermint extract and the heavy whipping cream (or milk) to achieve your desired consistency. Fold in the mini chocolate chips.
  8. Once the cookies are completely cool, spread a generous amount of the mint filling on the flat side of one cookie and top it with another cookie, pressing gently to spread the filling to the edges.

Notes

  • For a stronger mint flavor, feel free to add a bit more peppermint extract to the filling.
  • Ensure your butter is softened but not melted for the best texture.
  • If you prefer a thicker filling, reduce the amount of cream you add.
  • These cookies can be made ahead of time and stored for later enjoyment!