Description
Discover how to make delicious Homemade Mint Oreos from scratch with rich cocoa cookies and a creamy peppermint filling studded with mini chocolate chips. These classic sandwich cookies bring a refreshing mint twist and are perfect for sharing or indulging in a sweet treat.
Ingredients
Cookies
- ⅓ cup (17g) Hershey’s Special Dark unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (155g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (134g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Filling
- ½ cup (113g) unsalted butter
- ¼ teaspoon salt
- 1 ¼ cups (141g) powdered sugar
- ½ teaspoon peppermint extract
- 1-2 tablespoons heavy whipping cream (for consistency; can substitute milk)
- ½ cup (112g) mini chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F and prepare cookie sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the unsweetened cocoa powder, baking soda, salt, and all-purpose flour. Set this dry mixture aside.
- Cream Butter and Sugars: Using an electric mixer with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, add the egg and vanilla extract and mix until smooth.
- Combine Dough: Gradually add the dry ingredients to the wet mixture and blend until just combined, making sure not to overmix.
- Shape and Bake Cookies: Scoop dough into 1 or 2 tablespoon-sized balls onto the prepared cookie sheets, spacing them evenly. Bake smaller cookies for 8-11 minutes and larger ones for 12-15 minutes. Bake until cookies lose their glossy sheen but remain slightly soft inside. Allow cookies to cool completely before assembling.
- Prepare Filling: In a large bowl, beat the butter with a hand mixer until smooth. Add salt, then slowly incorporate the powdered sugar. Mix in peppermint extract and add 1 tablespoon of heavy whipping cream, adding more if necessary to achieve a spreadable consistency. Finally, fold in the mini chocolate chips.
- Assemble Sandwich Cookies: Spread the mint filling onto half of the cooled cookies and top each with the remaining cookies to form sandwiches. Use all the frosting evenly to cover all cookies.
Notes
- For a stronger mint flavor, increase peppermint extract slightly, but be cautious as it can overpower the filling.
- If you prefer a dairy-free version, substitute butter with vegan margarine and use non-dairy milk for the cream.
- Chilling the dough for 30 minutes before baking can help control spreading for thicker cookies.
- Store the assembled Oreos in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
