Name: Oreo Mint Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3/4 cup butter (softened); 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 whole large egg; 2 teaspoons pure vanilla extract; 1/2 teaspoon peppermint extract; 1 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons cornstarch; 12-14 Mint flavored Oreos (coarsely chopped into small and large pieces); 1 cup semi-sweet or milk chocolate chips

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Mint Oreo Cookies tastes like cookies and cream cookies with a minty twist! Loaded with pieces of mint Oreos, milk chocolate chips and are extra soft and chewy. They are quick to make and you don’t need to chill the cookie dough!

PIN this Mint Oreo Cookie recipe to try later!

Close up of a Mint Oreo Cookie with fresh mint.

mint oreo cookies

Mint Oreo Cookies are loaded with chocolate and sweet mint flavors from the peppermint cookie dough, mint flavored Oreos and chocolate chips. They are soft and chewy, thick, and jumbo sized so they are a perfect dessert for mint lovers!

These are fun to make for St. Patrick’s day because they are festive from the green cream filing in the cookies but are good to make all year round. You can make these soft and chewy cookies in less than 30 minutes and theres no dough chilling required, woohoo!

Other recipes with mint to try are my Thin Mint Cookies, Thin Mint Muddy Buddies, Peppermint Bar Brownies, and Peppermint Graham Crackers. If you love regular Oreos, try my Cookies & Cream Cookies, Oreo Stuffed Cookies, and Mini Oreo Cheesecakes.

Mint Oreo Cookies on parchment paper with whole Oreo cookies and fresh mint.

Why You’ll Love This Recipe

Easy recipe: You only need a few basic ingredients, mint flavored Oreos, and less than an hour to whip these up.

They are: Soft, chewy, buttery, and loaded with sweet minty flavors.

Portable: These cookies are perfect for any occasion and can be transferred easily by placing them in an airtight container or ziplock bag. They will be a crowd favorite wherever you bring them.

Giant cookies: We use 1/4 cup of cookie dough for each cookie so these are thick and jumbo sized.

Flavor packed: Chocolate and mint lovers will love this cookie combo and the delicious twist it has from the mint.

Chocolate chip cookie with mint Oreos cut in half.

key ingredients

All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking soda and baking powder: Used as a leavening agent.
Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
Extracts: Vanilla extract and peppermint give the cookies a warm and minty flavor.
Mint Oreo cookies: The star ingredient! You can find this Oreo cookie flavor at most grocery stores year round. You can also use classic Oreo cookies but the mint flavor would be very subtle.
Chocolate chips: Semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or mini chocolate chips can all be used. You could also use a combination or chop up a chocolate bar.

how to make oreo mint cookies

Prepare baking sheet: Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

Cream butter and sugar: In a large mixing bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together until combined.

Add remaining wet ingredients: Add in egg, vanilla extract, and peppermint extract.

Mix the dry ingredients together: Whisk together the flour, baking powder, and baking soda together in a medium bowl.

Form cookie dough: Add the flour mixture to the wet mixture and mix until cookie dough has formed. Be sure to scrape the sides of the bowl and be sure not to over-mix.

How to make Mint Oreo Cookies recipe. step by step.

Add cookies and chocolate chips: Add in Oreo pieces and chocolate chips. Mix until combined.

Scoop cookie dough balls and bake: Use a regular ice cream scoop equivalent to 1/4 cup to scoop the dough and place on the prepared baking sheet. Top with more Oreo pieces and chocolate chips (optional). Bake for 10-12 minutes or until the edges are a light golden brown.

Cool and enjoy: Wait a few minutes and then transfer the baked cookies onto a cooling rack and cool completely. Enjoy!

Mint Oreo Cookie recipe, process photos.

pro tips & variations

Room temperature ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.
Smaller cookies: If you’d prefer to make these cookies the standard cookie shape instead of regular ice cream cookie scoop, use a mini cookie scoop equivalent to 2-3 tablespoons of dough. Be sure to reduce the baking time by a few minutes.
White chocolate chips: Add a handful of white chocolate chips to make these even sweeter.
Perfect shape: Use a regular ice cream scoop (equivalent to 1/4 cup) to get the perfect cookie shape.
More minty flavor: Add more peppermint extract and swap the chocolate chips for mint chips. You could also use chopped chocolate Andes.
Crushing the Oreos: Use a rolling pin or chop the Oreos to get them into both large and small pieces.

leftovers & storage

Store cookies in an airtight container on the counter of a cool area for up to 1 week.

Freeze Dough Ahead of Time: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.

How To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.