Chocolate Mint Oreo Cookies

Day 8 of the 12 Days of Christmas Cookie Recipes 2020

Okay you guys, I don’t know if you’re ready for these. They are sinfully good. If you love oreos, love chocolate, and love mint then these are sure to make all your baking dreams come true. Love, love, love them.

These cookies have a dark chocolate base and are packed full of Andes baking chips, chopped oreos, and topped with Andes mints on top. They taste like an out-of-this-world Thin Mint cookie. Soft, gooey center with a crispy top…you get the picture, this are hands down AMAZING.

I don’t know what it is about Oreos, but they seem to just make every dessert they’re in just *that* much better and so I didn’t not hesitate to add a handful (or two) of those amazing mint Oreos into the dough and I haven’t looked back since. They add the perfect crunch and minty flavor to this cookie!

Now, let’s talk about Andes Mints. These beautiful babies are served at one of my favorite chain restaurants at the end of the meal (lookin’ at you, OG) and even though I always think I’ve eaten the most delicious meal of all time, those mints (almost) always steal the show. Anyone else ever ask your server for extras, or is that just my husband?? 😜 The last time we went (pre-Covid, which now feels like 68793 years) he asked the waitress for a few extra and she literally dumped out a whole bag for him 😂 I’m sure he’ll be on the lookout to have her as our waitress the next time we go in!

Anyway, these cookies are filled with Andes mint baking chips and I like to top of the jumbo cookies with a whole mint on top and the smaller cookies with half of a mint. Not only do they add a minty flair to the cookie but they also add the perfect amount of chocolate 🤤 Ugh, I love me some Andes mints for reallll.

I begin by cutting the butter into tablespoons and cream the butter in my KithenAid until has softened just a bit. I then add in my sugars and cream on LOW until the sugars and butters are well combined. Next are the eggs and cocoa powder. For this recipe, I prefer to use a dark chocolate cocoa powder like this one. You can use whatever you have, though. Add eggs and cocoa to the mixture and beat on low until the sugars, butter, eggs, and cocoa are well mixed.

Next you will add the dry ingredients: flour, cake flour, baking soda, baking powder, and salt. Pulse in the dry ingredients or turn mixer onto low. Make sure to scrape down the sides of bowl.

Once the ingredients are well combined, fold in 10-12 chopped up Oreos and the Andes baking mints. The Oreos shouldn’t be crushed but rather chopped up into different sizes. You will want the larger chunks of Oreos to give more volume to your cookies as well as provide a delightful “crunch” when you take your first bite!

Now, make round mounds of cookie dough, either 2.5 oz to 3 oz for small cookies or 5 oz for large cookies. There is no need to roll the dough into perfect balls, I like to just make sure the mounds are a round shape and pile the dough high.

Pop the cookies into an oven set at 425 degrees for 6-7 minutes. This may not seem like a very long time but with high temperature the tops and bottoms will bake and the middles will finish baking on the hot sheet. You will know the cookies are ready when they don’t look as “wet” and start to crack a little on the top.

Do not remove the cookies from their sheet until they have completely cooled. If you remove before, you may prevent them from fully baking!

I hope that you enjoy this recipe! I certainly did!