What’s better than a thick, bakery-style cookie that requires no chilling? These oreo mint cookies along with my pudding cookies, frosted sugar cookies, and brown sugar pop tart cookies all fit the bill. Bonus: they’re all perfect for Christmastime (see also: all my Christmas cookies)!
If You’re Craving a Thick, Minty Oreo Cookie, Start Here.
These cookies were supposed to be a riff on Levain Bakery’s famous cookies, but as I tested them I decided they’re best with chewy ripply edges and more surface area on top to show off all those crushed minto oreos! And they couldn’t be more perfect.
They’re everything you want in a mint-chocolate cookie: thick edges, soft gooey centers, and plenty of crushed Mint Oreos in every bite. Here’s why I love them:
- a bakery-style height (with no chilling)
- a gooey, melty middle,
- and the perfect mint-to-chocolate Oreo ratio.
If you’re looking for a cookie that tastes like a mint chocolate chip ice cream meets an Oreo cookie (but thicker and chewier), this is it.
What Makes These Cookies So Thick, Gooey and Ripply
After testing several rounds, here’s what gives these cookies their signature texture:
Cold butter keeps them thick: Starting with cold, cubed butter controls spread and creates a thicker cookie. It prevents the butter from fully incorporating to give you tiny air pockets that steam while baking for a crisp outside and gooey (just underbaked) center.
A mix of cake flour, all-purpose flour, and corn strach creates softness: Cake flour’s lower protein provides a tender interior while AP flour keeps the structure strong.
Shaping the dough into tall mounds = bakery-style height: A taller cone-shaped scoop melts on top of itself for thicker cookies.
Rounding the cookies with a cup makes the ripply edges. Swirling a large cup around the cookie right after baking gently tucks in the edges and gives that rippled finish.
Ingredients You’ll Need
Here’s what goes into the best bakery-style mint Oreo cookie:
- Cold unsalted butter: the secret to no-spread cookies
- Light brown sugar: chewiness + caramel flavor
- Granulated sugar: crisp edges and sweetness
- Eggs + egg yolk: richness and structure
- Cake flour + all-purpose flour: the combination gives you thick, tender cookies
- Cornstarch: keeps the center soft
- Baking soda + salt: lift, chew, and balance.
- Semi-sweet chocolate chips or chunks: melty pockets of chocolate!
- Crushed Mint Oreos: crush lightly so you get big Oreo pieces
How to Make Mint Oreo Cookies (Ste-by-Step)
Step 1. Cream the butter and sugar: beat on high speed for 3 full minutes to whip air into the dough.
Step 2. Finish the dough: add the rest of the wet ingredients and dry ingredients until combined.
Step 3. Add chocolate and mint Oreos: stir chopped chocolate or chocolate chips and chopped Mint Oreos into the cookie dough.
Step 4. Bake: Drop them on a cookie sheet and bake for 11-13 minutes, until the edges are lightly golden and tops are just set. Swirl the edges with a large-rimmed cup and press extra Oreos and chocolate into the top while they’re warm.
My Best Tips After Several Tests
- Chill the dough between batches to prevent spreading.
- Cold butter is essential, don’t soften it!
- Don’t overmix because it develops the gluten in the flour and can make them tough.
- Underbake slightly for gooey centers. They finish setting as they cool!
- Add extra toppings right after baking so they melt into the cookie.
- Use big Oreo chunks for more visual texture and flavor.
Fun Ways to Switch Up the Flavor
- Double Mint: mix in chopped Andes mints (like in my Andes mint cookies) with the crushed Oreos.
- Add festive red: stir in crushed candy canes (like my peppermint chocolate chip cookies).
- Chocolate cookies: use my the peppermint bark cookie base and add in crushed Oreos.
Mint Oreo Cookies
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Ingredients
- 1 cup cold unsalted butter cubed
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped semi-sweet chocolate bar (about 1 1/2 bars) or chocolate chips
- 2 cups crushed mint oreos (about 14 Oreos), plus more for topping
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- Cream the butter and sugar (3 min): In a large mixing bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter, brown sugar, and sugar for 2-3 full minutes on high-speed, until light and fluffy.1 cup cold unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs (2 min): With the mixer running on medium, add the eggs and egg yolk one at a time, mixing well after each one. Mix in the vanilla.2 large eggs, 1 egg yolk, 1 teaspoon vanilla
- Whisk dry ingredients (3 min): In a separate large bowl, whisk together the flour, cake flour, corn starch, baking soda, and salt.1 1/2 cups all-purpose flour, 1 1/2 cups cake flour, 2 Tablespoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon salt
- Combine the dough (2 min): Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in the chocolate chips and crushed Oreos with a rubber spatula.1 cup chopped semi-sweet chocolate bar, 2 cups crushed mint oreos
- Scoop and bake (11 min): Using a heaping medium cookie scoop (about 3 Tbsp), drop the dough onto the prepared baking sheet and roll into a tall cone shape. Bake for 11-13 minutes (I baked mine closer to 13), until the edges are lightly golden brown.
- Finish and cool (5 min): Right out of the oven use a large rimmed cup or bowl to swirl around the outside of the cookie to shape it into a circle. This also helps get the ripply edges. Press more chocolate chunks and chopped oreos into the top of the warm cookies. Allow to cool 5 minutes then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Nope! You don’t need to chill the dough before baking, but I do like to chill the dough between batches to keep the cookies tall and prevent spreading.
Definitely! Swap for regular Oreos if you just want an Oreo cookie or add in 1/8 tsp peppermint extract and maybe some crushed candy canes or Andes mints if you want to get the mint flavor another way.
I developed the recipe in a way that shouldn’t yield flat cookies that spread. But there are a few tips to help! Use cold butter, weigh your flour, shape the dough balls tall, and store it in the fridge between batches.
You can use a smaller cookie scoop (1.5 – 2 Tablespoons) and bake the cookies for a few minutes less (like 9-11 min).
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