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Do you love mint and chocolate? These Homemade Mint Oreos are a copycat of the classic cookie flavor with a soft chocolate cookie and mint chip buttercream filling! They’re SO good.

stacked mint chip oreos with green filling.

Easy Homemade Mint Oreos

Homemade Oreos are always a good idea, but nothing quite compares to these easy mint Oreos. The beautiful thing about homemade cookie sandwiches is that the possibilities are endless. Hundreds of combinations exist for interesting fillings and flavored cookies, but mint cookies and cream might just take the cake (or, take the cookie? I’m not sure)

Ingredients Needed

  • Hershey’s Special Dark Cocoa Powder – this is found in most grocery stores and gives the cookies the telltale Oreo flavor. If you can’t find it, use Dutch Process or Black Cocoa.
  • Peppermint Extract – use this instead of mint extract, it tastes better and adds a great minty flavor to the buttercream filling.
  • Mini Chocolate Chips – Gives the mint Oreo filling the mint chip it should have!

How to Make Mint Oreos at Home

  • Cream softened unsalted butter with brown sugar and granulated sugar until nice and fluffy. Mix in egg, baking soda, salt, and cocoa powder.
  • Once the mixture is nice and mixed, mix in the flour until smooth.
  • Scoop your cookie dough in desired size and place on cookie sheet.
  • Bake until they just lose their glossy sheen, then allow to cool completely before frosting.
  • In a large bowl, beat the butter with a hand mixer until it becomes smooth. Once smooth, add the salt. Slowly and gradually, beat the powdered sugar into the butter and salt mixture. Add the peppermint extract and heavy whipping cream, adding one tablespoon of cream at a time. Add cream until the buttercream has reached a spreadable consistency. Once you’ve reached your desired consistency, mix in the mini chocolate chips. 
  • When the cookies have cooled entirely, place a large dollop of buttercream on the center of the bottom of a cookie. Then, press another cookie on top of the dollop, with the top side of the cookie facing up. This will cause the buttercream to spread to the edges of the cookie. 
stacked mint chip oreos with green filling.

Expert Tips

  • In order to get the most heavenly texture out of your cookies, bake them cautiously. It’s better to underbake these beauties and get of softer, more plush texture.
  • If you’d like your cookies to look even more professional, use a piping bag or a ziploc bag with the tip cut off to pipe out your buttercream. 
  • When you take the cookies out of the oven, gently tap the cookie sheet on the stovetop to flatten the warm cookies.
  • As far as cocoa powder goes, you can use regular unsweetened but they won’t resemble that “Oreo” flavor as much. While I haven’t tested Dutch Process cocoa in this recipe, it should work just fine if you can’t find Hershey’s brand cocoa powder.
  • Fill these cookies with any flavors you want – Nutella Oreos or peanut butter Oreos are fantastic. But you could also use whipped cream frosting or Marshmallow buttercream!


Can you freeze homemade Oreos?

Yes! You can freeze these cookie sandwiches for up to three months. If you’re freezing them, be sure to separate them with parchment paper and store in a ziploc bag or tupperware to avoid sticking. You can also refrigerate them for up to four days. 

Can I use cool mint extract?

Yes, cool mint extract will work just the same. However, the flavor may not be as powerful. If using cool mint extract, be sure to keep taking some taste tests during the process to ensure that the flavor is to your liking. 

Can I make homemade Oreos vegan?

Yes! Swap the butter for Earth’s Balance Vegan Butter Sticks in both the frosting and cookie recipes. As far as the egg goes, you can use applesauce, silken tofu, or even ground flax seed and water to substitute. Fair warning, this may take some experimentation!

stacked mint chip oreos with green filling.

Homemade Mint Oreos Recipe

5 from 2 votes
Homemade Mint Chip Oreos – this EASY homemade Oreo recipe is soft batch and filled with mint chip filling! Mint lovers will LOVE this cookie recipe.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 8 large or 16 small Oreos
Serving Size 1 Cookie



  • 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
  • cup (134g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg


  • 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 (you can also use milk)
  • ½ cup (112g) mini chocolate chips
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  • 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 8-11 minutes (small) or 12-15 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 peppermint extract, then 1 tablespoon of cream, adding more as needed for spreadable consistency. Mix in the mini chocolate chips.
  • Frost half of the cookies frosting and sandwich with the other half. You will have just enough frosting to do all the cookies.

Recipe Video

Recipe Notes

  • You can use regular unsweetened but they won’t be as “Oreo” like.
  • I haven’t tested Dutch Process cocoa in this recipe but it should work just fine if you can’t find the Hershey’s.
  • While store bought Oreos are vegan, this recipe isn’t because of the butter in the frosting and cookie. You can substitute Earth’s Balance Vegan Butter Sticks for both if you want a dairy-free cookie and vegan frosting (but the cookie won’t be vegan because of the egg).
  • When you take the cookies out of the oven, gently tap the cookie sheet on the stovetop to flatten the warm cookies.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze cookies for up to 3 months (filled or unfilled).

Recipe Nutrition

Serving: 1Cookie | Calories: 457kcal | Carbohydrates: 56g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 2615mg | Fiber: 1g | Sugar: 40g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Mint Chip Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 2 votes (2 ratings without comment)

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  1. Aw I can’t believe sweet Jordan is 12! So if you get a national food holiday on your birthday can I claim chocolate and PB? or Maybe just chocolate? When IS national chocolate day anyway? That has to be a thing. 🙂 I looove mint. these look perfect!

  2. This really couldn’t get any better. First of all it’s mint and chocolate together, which always makes me insanely happy. And secondly they’re soft. Mmm! There is nothing better than a soft, filled cookie like this!

  3. Happy birthday to Jordan! I, too, always think of her when I see mint chocolate chip desserts! These all look delicious!