There’s something magical about the pairing of chocolate and mint. The richness of cocoa, the brisk bite of mint, and the creamy crunch of an Oreo—together, they stir up memories of holidays, snow-dusted windowsills, and cozy kitchen moments. These Chocolate Mint Oreo Cookies bring all those comforts into one soft, chewy bite. Growing up, my family always kept a stash of mint candies in the cabinet—often hidden away in tins or tucked at the back of the freezer—and the ritual of sneaking one after dinner was a small joy.
Years later, that flavor duo takes center stage in these cookies, which I now bake each year as part of our spring and early summer traditions. The green mint chips peek out like little emeralds, making them perfect for everything from St. Patrick’s Day to casual weekend baking. They’re also a hit at cookie swaps, and I’ve found that kids especially love the Oreo surprise nestled inside.
Baking these cookies fills the kitchen with the unmistakable scent of chocolate wafting through the air—sweet, deep, and comforting. As they cool on the rack, a sprinkle of flaky sea salt brings just the right contrast to the sweet. Each bite delivers a rich, fudgy chew balanced by a cool minty brightness, rounded out with that beloved Oreo crunch. Whether you’re making them for a party, a cookie box, or simply to satisfy a craving, these cookies are bound to become a regular favorite in your home too.
Why You’ll Love This Recipe
- Nostalgic Flavor Combo: Reminiscent of mint chocolate chip ice cream and Thin Mints.
- Soft & Chewy Texture: Thanks to the right balance of sugar and butter.
- Visually Festive: Green mint chips add fun color and make them holiday-ready.
- Perfect for Sharing: Easy to bake in large batches for parties, holidays, or care packages.
- No Chill Time Needed: Bake them straight from the bowl to the oven.
The Ultimate Chocolate Mint Oreo Cookies
- Yield: About 33 cookies 1x
Description
There’s something magical about the pairing of chocolate and mint. The richness of cocoa, the brisk bite of mint, and the creamy crunch of an Oreo—together, they stir up memories of holidays, snow-dusted windowsills, and cozy kitchen moments. These Chocolate Mint Oreo Cookies bring all those comforts into one soft, chewy bite. Growing up, my family always kept a stash of mint candies in the cabinet—often hidden away in tins or tucked at the back of the freezer—and the ritual of sneaking one after dinner was a small joy.
Years later, that flavor duo takes center stage in these cookies, which I now bake each year as part of our spring and early summer traditions. The green mint chips peek out like little emeralds, making them perfect for everything from St. Patrick’s Day to casual weekend baking. They’re also a hit at cookie swaps, and I’ve found that kids especially love the Oreo surprise nestled inside.
Baking these cookies fills the kitchen with the unmistakable scent of chocolate wafting through the air—sweet, deep, and comforting. As they cool on the rack, a sprinkle of flaky sea salt brings just the right contrast to the sweet. Each bite delivers a rich, fudgy chew balanced by a cool minty brightness, rounded out with that beloved Oreo crunch. Whether you’re making them for a party, a cookie box, or simply to satisfy a craving, these cookies are bound to become a regular favorite in your home too.
Ingredients
2 ⅓ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup unsweetened cocoa powder
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
2 large egs
2 tsp pure vanilla extract
1 cup chopped mint-flavored Oreo cookies (or Thin Mints)
¾ cup semi-sweet chocolate chips
¾ cup mint chips (or chopped Andes mints)
Flaky sea salt, for topping
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F. Line baking sheets with parchment paper—this helps the cookies bake evenly and makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. The cocoa gives the dough its deep chocolate base, so use a good-quality unsweetened cocoa for best results.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the butter with both sugars until the mixture becomes light and fluffy, about 2 minutes. This aerates the dough and helps create that perfect soft cookie texture.
Step 4: Add Eggs and Vanilla
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract—don’t skip it, as it enhances the depth of the chocolate flavor.
Step 5: Combine Wet and Dry
Slowly add the dry ingredients to the wet, stirring on low speed or by hand. The dough will be thick, but that’s exactly what you want.
Step 6: Fold in the Goodies
Gently fold in the chopped mint Oreo cookies, chocolate chips, and mint chips. Be careful not to overmix—this keeps the texture light and preserves the Oreo chunks.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, portion out balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 minutes—just until the edges are set and the centers look slightly soft.
Step 8: Cool and Finish
Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack. While they’re still warm, sprinkle a pinch of flaky sea salt on top for that sweet-salty touch.
Notes
This cookie dough freezes beautifully. Scoop out portions, freeze on a tray, and store in a freezer bag. Bake straight from frozen—just add 2 minutes to your bake time.
Nutrition
- Calories: 214
INGREDIENTS YOU’LL NEED:
- 2 ⅓ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsweetened cocoa powder
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup chopped mint-flavored Oreo cookies (or Thin Mints)
- ¾ cup semi-sweet chocolate chips
- ¾ cup mint chips (or chopped Andes mints)
- Flaky sea salt, for topping
How to Make Chocolate Mint Oreo Cookies
Step-by-Step Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F. Line baking sheets with parchment paper—this helps the cookies bake evenly and makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. The cocoa gives the dough its deep chocolate base, so use a good-quality unsweetened cocoa for best results.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the butter with both sugars until the mixture becomes light and fluffy, about 2 minutes. This aerates the dough and helps create that perfect soft cookie texture.
Step 4: Add Eggs and Vanilla
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract—don’t skip it, as it enhances the depth of the chocolate flavor.
Step 5: Combine Wet and Dry
Slowly add the dry ingredients to the wet, stirring on low speed or by hand. The dough will be thick, but that’s exactly what you want.
Step 6: Fold in the Goodies
Gently fold in the chopped mint Oreo cookies, chocolate chips, and mint chips. Be careful not to overmix—this keeps the texture light and preserves the Oreo chunks.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, portion out balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 minutes—just until the edges are set and the centers look slightly soft.
Step 8: Cool and Finish
Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack. While they’re still warm, sprinkle a pinch of flaky sea salt on top for that sweet-salty touch.
Helpful Tips
- Use room temperature butter for easy creaming and even texture.
- Don’t overbake! The cookies may look slightly underdone in the center—this is the secret to a chewy middle.
- Add more color by reserving a few mint chips and pressing them on top before baking.
- Let the dough rest for 10 minutes if you want more uniform cookies.
Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 33 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
This cookie dough freezes beautifully. Scoop out portions, freeze on a tray, and store in a freezer bag. Bake straight from frozen—just add 2 minutes to your bake time.
Nutritional Information (per cookie)
Calories: 214 | Fat: 11g | Carbs: 29g | Sugar: 19g | Protein: 2g
Frequently Asked Questions
Can I make these gluten-free?
Yes—swap in a 1:1 gluten-free flour blend and use gluten-free chocolate sandwich cookies.
What if I don’t have mint chips?
Finely chopped Andes mints or even a peppermint bar work well in their place.
Can I make the dough ahead of time?
Absolutely. Store dough covered in the fridge for up to 48 hours before baking.
Storage Instructions
- Room Temperature: Store in an airtight container for 3–4 days.
- Freezer: Store baked cookies or unbaked dough balls in a freezer-safe container for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights (and chocolate minty hits too!):
- A Creamy Indulgence: The Story of Baileys Cheesecake Balls
- A Sweet Taste of Nostalgia: Fudgy Cosmic Brownie Cookies
- A Cookie Worth Remembering: Best Ever Butterscotch Chocolate Chip Cookies
- Strawberry Crunch Cheesecake Stuffed Cookies
Conclusion
There’s something deeply comforting about baking a cookie that brings smiles to everyone around the table. These Chocolate Mint Oreo Cookies blend that old-fashioned joy with a refreshing twist—minty, rich, and speckled with colorful treats. They’re easy to make, impossible to resist, and always a hit. So next time you’re craving a cozy bake, gather your ingredients, pour a glass of milk, and treat yourself to a moment of mint-chocolate bliss.
