Description

These delightful cookies offer a refreshing mint flavor, perfectly balanced with the classic taste of chocolate sandwich cookies. Each bite delivers a soft, chewy texture, generously studded with crunchy bits of crushed chocolate cookies. Baked to a tender finish, these vibrant green treats provide a harmonious blend of cool mint and rich chocolate.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (160g) light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/2 teaspoon green food coloring (optional, adjust to desired shade)
2 1/4 cups (270g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (about 15–18 cookies) Oreo cookies, crushed into pieces

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Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, peppermint extract, and green food coloring until fully combined and the dough is uniformly colored.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the crushed Oreo cookies until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the dough once the flour is added to ensure a tender cookie texture.

For a more intense mint flavor, you can add an extra 1/4 teaspoon of peppermint extract.

Chilling the dough for at least 30 minutes before baking can help prevent spreading and enhance flavor.

Store baked cookies in an airtight container at room temperature for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 10-12 minutes

Nutrition

Calories: 180
Fat: 8g
Carbohydrates: 25g
Protein: 2g