Mint Oreo Cookies
These thick mint Oreo cookies are soft, gooey, and packed with crushed Mint Oreos, chocolate chips, and big bakery-style texture. What started as a Levain copycat recipe turned into something better through a few rounds of testing! My family and friends said this is one of their favorite WMM cookies of all time!
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Servings: 18 cookies
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
Keep dough cold: I like to put the dough in the fridge between batches for the thickest cookies.
Don’t over bake: the centers should look pale and slightly underdone on top.
Storage: store baked cookies at room temp for up to 5 days.
Make the dough ahead: cover and chill the dough in the fridge for up to 2 days and bake as directed.
Freeze cookie dough: Shape the dough balls and freeze on a cookie sheet then transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.
Freeze baked cookies: freeze the finished mint oreo cookies in a single layer. Thaw uncovered for the best texture.
Cake flour: the addition of cake flour makes the centers really soft, but you can swap it for equal amounts of all purpose flour if you don't have it on hand.
Nutrition
Serving: 1cookie | Calories: 389kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 209mg | Fiber: 2g | Sugar: 28g | Vitamin A: 365IU | Calcium: 31mg | Iron: 4mg
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