Homemade Mint Chip Oreos – this EASY homemade Oreos recipe makes soft batch cookies filled with mint chip filling! Mint lovers will LOVE this easy cookie recipe.
Today, February 19, is National Chocolate Mint Day (hence these Mint Chip Oreos), but it’s also another special day: it’s Jordan’s 12th birthday! How is my baby (my only baby) turning 12? Her being a baby seems like so long ago, yet it also feels like it was yesterday. She’s no longer a baby or a toddler, a little kid or a big kid: she’s almost a teenager.
I think, if I had to pick a favorite age, it would be from 8 until now. She’s more independent, able to get things herself or figure things out on her own. We can leave her alone if needed, she travels so much easier, and she’s really a fun person to be around. Also, she still loves us, so for the time being, 12 is an okay age. If I’m being honest, I think I’m more scared about the next 12 years than I was about the first 12. Middle school, hormones, boys, friends, driving…oh my.
There are times like this when I really wish I was Evie from Out Of This World (remember that show?!) and I could simply touch my index fingers together to freeze time. I’m sure there are going to be times soon where I wish I could fast-forward too, ha!
I started making mint chip recipes on February 19 several years ago. One of Jordan’s favorite flavor combinations are chocolate and mint and when we realized her birthday was chocolate mint day, it seemed like it was meant to be. For years she had mint chip cakes, cookies, brownies, and cupcakes on her birthday. This year, she decided on a Pizookie for her party and a Pecan Pie for her birthday dinner. And no, it’s not MY pecan pie she requested. No, that would be too easy. She requested a pecan pie from the dad of a friend of hers. HIS pecan pie is the BEST ONE. (I kind of agree…and I’ll need to share it here sometime.)
Because of nostalgia, I will still always post mint chip recipes in honor of her birthday. I cannot see green mint without thinking of her!
It’s been a while since I’ve posted any homemade Oreo recipes. Did you know I have several? Nutella, Golden Oreos, Coconut, Lemon…the list is exhausting. I really like to recreate flavors at home, but I also love to create my own flavors, like Cannibal Oreos (get it? lol). For this recipe, I recreated Mint Oreos…with a little twist: I made them Mint CHIP Oreos. The filling isn’t just a smooth minty filling, but it’s also full of chocolate chips. More chocolate is always better, don’t you think?
Mint chip Oreos are simple to make, because there’s no chill time needed. Also, they bake flat, so they’re easy to sandwich.
These are very large 2 tablespoon cookie dough scoops, but you can also make them smaller like a more traditional Oreo cookie.
To get the telltale Oreo flavor, you need to use DARK chocolate cocoa powder. You can find it in 99% of of grocery stores, Target, and Walmart, and online. In a pinch you can substitute regular cocoa, but it won’t be as “Oreo” like.
The mint filling is a simple mint buttercream. Mint extract is one of those personal preference things. I prefer peppermint extract over mint, so you should use what you prefer. I also suggest starting slow on adding your extract. Adding too much can make your frosting taste like toothpaste. I start with ¼ teaspoon then taste test and add more as desired.
Then you simply sandwich the cookies with the filling and go to town on your mint chip Oreos.
If you have a mint chip lover like I do, this mint chip Oreos recipe is perfect for you.
Homemade Mint Chip Oreos
- 1/3 cup Hershey’s Special Dark unsweetened cocoa powder you can use regular unsweetened but they won’t be as “Oreo” like
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 1/4 cups powdered sugar
- 1/4-1/2 teaspoon peppermint extract
- 1-2 tablespoons heavy whipping cream for consistency (you can also use milk)
- 1/2 cup mini chocolate chips
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined.
- Scoop 1 or 2 tablespoon sized balls of dough onto the cookie sheets. Bake for 8-9 minutes (small) or 10-11 minutes (large) until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Let cool completely before filling and making sandwiches.
- To make the filling: beat butter until smooth in a large bowl with a hand mixer. Mix in salt, then slowly beat in powdered sugar. Add ¼ teaspoon peppermint extract, then 1 tablespoon of cream, adding more as needed for spreadable consistency. Taste to make sure the mint flavor is to your liking, and if necessary, add more extract. Mix in the mini chocolate chips.
- Frost half of the cookies with about 2 tablespoons of frosting and sandwich with the other half. You will have just enough frosting to do all the cookies.
Nutritional information not guaranteed to be accurate
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Published on: February 19, 2017