Homemade Mint Oreo Cookies

Don’t you just love Chocolate Week?! I love posting these recipes I’ve been hanging onto, waiting to post this week! It feels like giving a little surprise party everyday! Oh the excitement…
Now what could be better than a Homemade Oreo? A homemade mint Oreo! I love these and can’t wait to make a milkshake that includes them!
Is there a cookie that you can never say no to? These are mine. Love them!
Homemade Mint Oreo Cookies recipe
Homemade Mint Oreo Cookies recipe
Homemade Mint Oreo Cookies recipe

Homemade Mint Oreo Cookies
Printable Recipe

Dough
1 1/4 cups butter, at room temperature
2 cups powdered sugar
1 cup dutch processes cocoa or dark cocoa powder (I used Hershey’s Special Dark Cocoa)
1/2 tsp. salt
1 tsp. vanilla
1 1/2 to 1 3/4 cups flour

Cream Filling
4 cups powdered sugar
1/2 cup butter, melted and cooled
1 T. vanilla extract
water
1/4 to 3/4 tsp. pure peppermint extract
1 or 2 drops green food coloring

In a stand mixer, with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix. Add the remaining flour, 1/4 cup at a time until you get a pretty dry dough. You don’t want the dough to be sticky at all and it might even crumble just a little. Don’t be worried about a dry dough…we want a cookie that doesn’t spread when baked and is crispy!  Divide the dough into 3 balls and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.

Now if your world is crazy like mine and 3 hours instead of 15 minutes pass before you get back to baking, let the dough rest at room temperature for 15 minutes. The butter makes the dough super stiff if it’s too cold.

Preheat your oven to 350 degrees. Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface. Roll the dough thin! We are talking 1/4 inch to an 1/8 inch thick. Use a 2 inch circle cutter to cut out the cookies. Place on a cookie sheet and bake for 8-9 minutes. It’s super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you’ll need to adjust as you go. Repeat with the rest of the dough. Place the cookies on a wire rack to cool.

While the dough is chilling, mix up the cream filling. Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the constancy of play dough. Add peppermint extract until it is minty enough for you. I used right around 1/2 teaspoon of extract plus maybe 3 drops. Just taste it! Add a drop or two of food coloring to achieve that light minty green color. Mix to combine.

Divide the filling into half and roll it into a log that is about 2 inches wide. Roll the log in plastic wrap and let it chill in the fridge while the cookies are baking.

After the cookies are cool, it’s time to assemble! Remove the filling from the plastic wrap. Using a sharp knife, slice off a piece that is between 1/4 to a 1/2 inch thick. This is the fun part of making your own Oreos. You can have traditional cream thickness, double stuffed, or even triple stuffed! Oh the wonder!

Stack a cookie, cream, and then another cookie. Press lightly together. Repeat, repeat, repeat! Serve with milk – whole milk if you are feeling really decadent!

Homemade Mint Oreo Cookies recipe
Homemade Mint Oreo Cookies recipe
38 Recipes for Busy Moms
12 Responses
  1. I came across your blog via Rivka, as I was wallowing in self pitty because my kitchen is currently under construction and has been for the last two weeks… and well know I have realized two weeks is nothing. I don’t know how you do it… washing dishes in a tub, that’s just crazy. I am inspired.

    1. Oh! I hope you come back and check on this old blog more! You are a lucky woman for knowing Rivka, and if you are friends with her, than we would be friends too!

      I’m sorry about the kitchen remodel mess, I totally feel your pain. Is there an end in sight for you? I’d love a before and after, just so that I can know it does get done, for some people 🙂

  2. Kiki

    I hadn’t had Oreos in years before your recipe…THANK YOU SO MUCH!!! I made these, and they were perfect. I made the original ones a few weeks ago, and forgot to comment, but they came out perfect as well. I do have a question though: If I ever wanted vanilla Oreos, do I just omit the cocoa?

    1. Hmmm. I think you’d have to add more flour since is has such a heavy hand of cocoa in it… and a bit more vanilla?! It’s worth playing with now that you know what the texture should be! Thank you so much for letting me know they turned out. I love getting great feedback!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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