A soft and chewy cookie that’s stuffed with crushed Mint Oreo Cookies and chocolate chips. Prepared with cream cheese, this cookie is sure to stay soft and moist until they’re all gone!
We love Oreo cookies, especially the mint flavoured ones! I’ve seen Oreo Cookies and Cream cookies on the internet often, and I wanted to make a mint version, so here it is!
A couple of years ago, I made a No Churn Peppermint Cookie Ice Cream using the mint Oreos and it was delicious! If you’ve never tried making a no-churn ice cream before, you should certainly give it a go. It’s a very easy and inexpensive dessert.
MINT OREO COOKIES AND CREAM COOKIES
This is one of those recipes that I really didn’t want to publish. I have this thing about publishing recipes for food items that don’t look as good as they taste. We all know that we eat with our eyes first, so whenever something does not photograph well, I tend not to share it.
That is most certainly something that I’m trying to get over. Some of the messiest, ugliest food, is the most delicious. For example, I cannot eat my Sweet and Sticky Drumsticks without getting that sticky sauce in my beard. But, they’re just too delicious to not share the recipe with you!
But, isn’t that what homemade food is all about? It’s not supposed to be perfect. It isn’t supposed to look like it popped off the page of a magazine. Homemade food has imperfections, it’s not always pretty, but it’s surely delicious and share-worthy.
ALWAYS PREPARE MORE THAN YOU NEED
If you’re a loyal reader, you might be thinking, “Why is he posting more cookie recipes?” Well, that’s a great question, Dear Reader. I just finished posting 24 Christmas cookies, right? Well, I’m one of those people who always prepares more than I need.
For the past couple of years, I’ve posted my Lord Byron’s 24 Cookies of Christmas series. And, after the last recipe is posted, I still have about four or five cookie recipes left over. I could save them until next Christmas, but I tend to publish them and think of them as bonus recipes.
That’s why I’m putting these Mint Oreo Cookies and Cream Cookies on the blog now. This year, I tested and photographed 35 cookies for the 24 Cookies of Christmas series. Depending on how I feel about them, some get posted in the series, and others don’t. This year, I have a few too many, so they will have to wait until Christmas 2021.
HERE’S SOME OF WHAT YOU WILL NEED TO MAKE THESE COOKIES:
In addition to butter, sugar, brown sugar, an egg, flour, baking soda, and salt, there are a few more ingredients you need. Those seven ingredients I just listed seem to be rather common in most cookie recipes, so they need no explanation. The following, however, just might.
- Cream Cheese – This ingredient is quite popular in baked goods. It helps to keep cookies and cakes moist and soft. The tanginess of cream cheese can also help to offset an overly sweet dessert.
- Peppermint Extract – I used peppermint extract to increase the peppermint flavour in these cookies. The crushed Oreos couldn’t quite give the cookie enough peppermint punch all on its own. If you prefer, you can substitute the peppermint extract with vanilla extract.
- Cornstarch – I have a few dessert recipes that use cornstarch as an ingredient. It will help to keep the cookie light, but will also help to thicken and puff up the cookie while baking.
HOW TO MAKE MINT OREO COOKIES AND CREAM COOKIES:
- Beat the butter, cream cheese and both sugars together.
- Add in the egg and the extract. Beat to combine.
- Next, beat in the dry ingredients, saving the crushed Oreos and chocolate chips until later.
- Fold in the Oreos and chocolate until well mixed through.
- Refrigerate the dough for 30 minutes.
- When ready to bake, drop the cookie dough onto a prepared baking sheet in heaping one tablespoon mounds.
- Bake for 12 minutes, remove from oven and cool.
TIPS AND TRICKS:
First and foremost, the best way to crush Oreos is to place them in a resealable bag. Place that bag onto a cutting board and get all of your frustrations out by beating the hell out of them with a wooden rolling pin. Trust me, if feels so good!
You can use any flavour of Oreos and you can use any flavour of extract. If you don’t care for peppermint, you can easily experiment and change up the flavours. Regular Oreos and vanilla extract are classic!
Make the dough ahead of time. It can be refrigerated for 3 days. You can freeze the cookie dough too. Here’s how to do it. Scoop the cookies and place them on a baking sheet. Place the baking sheet in the freezer until the cookie dough is frozen. Stack frozen un-baked cookie mounds in a freezer-friendly container. Bake as many as you want whenever you want. Baking time will increase to 15-16 minutes.
Cookies will last for a week in an airtight container and left on the kitchen countertop. You can keep the cookies in the fridge, but they will lose a little bit of that softness. To avoid that, keep them on the countertop. Chances are they won’t last a week anyway!
If you loved this recipe, here are some others that might interest you as well:
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Mint Oreo Cookies and Cream Cookies
- 3/4 cup butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup sugar
- 1/3 cup brown sugar, lightly packed
- 1 large egg
- 1 teaspoon peppermint extract
- 2 2/3 cups all purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 15 whole mint oreos, crushed
- 3/4 cup mini chocolate chips
- In a large mixing bowl, cream together the butter, cream cheese, sugar, and brown sugar until well combined.
- Add the egg and peppermint extract. Beat until well combined.
- Next, add the flour, cornstarch, baking soda, and salt. On low speed, beat the dry ingredients into the wet until incorporated.
- Add the crushed oreos and chocolate chips. Use a wooden spoon or firm spatula to stir into the cookie dough.
- Once fully mixed through, cover bowl and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Using a cookie scoop, drop cookie dough onto prepared baking sheet in heaping one tablespoon mounds, at least 2 inches apart.
- Bake for 12 minutes.
- Remove from oven and allow cookies to cool for 3 minutes before transferring to a wire cooling rack to finish cooling.
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