Chocolate Mint Oreo Cookies
A thick and fudgy dark chocolate cookie loaded with crunchy Oreo pieces and refreshing green mint chips for the perfect sweet and minty balance.
Ingredients
Scale
- 2.25 cups All-Purpose Flour
- 0.5 cups Unsweetened Cocoa Powder
- 1 cup Unsalted Butter, softened
- 0.75 cups Granulated Sugar
- 0.75 cups Light Brown Sugar, packed
- 2 Large Eggs
- 1 teaspoon Peppermint Extract
- 1 cup Mint Chocolate Chips
- 12 Oreo Cookies, coarsely chopped
- 1 teaspoon Baking Soda
- 0.5 teaspoons Salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped Oreo cookies and the mint chocolate chips by hand.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use Dutch-processed cocoa powder for a darker, richer chocolate flavor.
- Do not overbake; cookies will continue to firm up as they cool on the pan.
- For the best look, press a few extra Oreo chunks and mint chips into the tops of the dough balls before baking.
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