Homemade Mint Chip Oreos
There’s something undeniably special about the combination of mint and chocolate. The refreshing coolness of mint paired with rich, dark chocolate creates a flavor profile that is simply irresistible. Now, imagine that delightful experience encapsulated in a homemade Oreo cookie! Yes, you heard that right—Homemade Mint Chip Oreos. These delectable treats are not just a nostalgic nod to the classic cookie but an upgrade that elevates your dessert game to a whole new level. With soft, rich chocolate cookies and a creamy, minty filling studded with mini chocolate chips, these cookies are perfect for any occasion—or just because!
Why This Homemade Mint Chip Oreos Stands Out
These Homemade Mint Chip Oreos stand out for several reasons. First, the use of Hershey’s Special Dark unsweetened cocoa powder gives the cookies a deep, rich chocolate flavor that is hard to resist. Second, the homemade aspect allows you to control the ingredients, ensuring a fresher taste and the ability to customize the flavor to your liking. Lastly, the addition of mini chocolate chips in the creamy filling provides a delightful texture and bursts of chocolate in every bite. You don’t just get a cookie; you get a whole experience!
Your Shopping Guide
Before diving into the kitchen, let’s gather our ingredients. Here’s what you’ll need to create these Homemade Mint Chip Oreos:
- Hershey’s Special Dark unsweetened cocoa powder (1/2 cup, 17g) – for a rich chocolate flavor.
- Baking soda (1 teaspoon) – to help the cookies rise.
- Salt (1 teaspoon) – enhances the flavors of the cookies.
- All-purpose flour (1 1/2 cups, 155g) – the foundation of the cookie dough.
- Unsalted butter (1 cup, 113g, softened) – adds creaminess and richness.
- Packed brown sugar (1 cup, 134g) – contributes moisture and a hint of caramel flavor.
- Granulated sugar (1/2 cup, 50g) – sweetness and a bit of crunch.
- Vanilla extract (1 teaspoon) – for an aromatic depth.
- Large egg (1) – binds the ingredients together.
- Unsalted butter (1/2 cup, 113g) – for the minty frosting.
- Salt (1/4 teaspoon) – to balance the sweetness of the filling.
- Powdered sugar (1 1/2 cups, 141g) – to sweeten the frosting.
- Peppermint extract (1 teaspoon) – adds the refreshing mint flavor.
- Heavy whipping cream (1-2 tablespoons) – for consistency in the filling.
- Mini chocolate chips (1 cup, 112g) – to add a delightful crunch to the filling.
Prep & Cook Tools
Gathering the right tools is essential for a smooth baking experience. Here’s what you’ll need:
- Mixing bowls – for combining ingredients.
- Electric mixer – makes creaming butter and sugars easy.
- Measuring cups and spoons – for precise ingredient measurements.
- Baking sheets – to bake your cookies on.
- Parchment paper – lining your baking sheets for easy cookie removal.
- Cooling rack – to cool your cookies properly.
- Spatula – for spreading frosting and transferring cookies.
Cooking Homemade Mint Chip Oreos: The Process
Now that you have all your ingredients and tools ready, it’s time to make your Homemade Mint Chip Oreos! Follow these simple steps to create your delicious cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This is the perfect temperature for baking your cookies to perfection.
Step 2: Make the Cookie Dough
In a large mixing bowl, combine the Hershey’s Special Dark cocoa powder, baking soda, salt, and all-purpose flour. Whisk these dry ingredients together until well combined.
Step 3: Cream Butter and Sugars
In another bowl, use an electric mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 4: Add Egg and Vanilla
Add the large egg and vanilla extract to the butter and sugar mixture. Beat until fully incorporated.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
Step 6: Shape the Cookies
Using a tablespoon or cookie scoop, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of the spoon.
Step 7: Bake
Bake the cookies in the preheated oven for 10-12 minutes or until the edges start to set. They may look a bit soft in the center, but they will firm up as they cool.
Step 8: Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Step 9: Make the Mint Filling
In a mixing bowl, beat together the unsalted butter and salt until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the peppermint extract and heavy whipping cream until you achieve a fluffy consistency.
Step 10: Fold in Mini Chocolate Chips
Gently fold in the mini chocolate chips into the mint filling mixture.
Step 11: Assemble the Oreos
Spread a generous amount of the mint filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies.
Step 12: Enjoy!
Now that your Homemade Mint Chip Oreos are assembled, it’s time to indulge! Enjoy them fresh or share them with family and friends.
Health-Conscious Tweaks
If you’re looking to make some health-conscious adjustments to your Homemade Mint Chip Oreos, consider the following options:
- Use coconut oil instead of butter for a dairy-free option.
- Substitute whole wheat flour for all-purpose flour for added fiber.
- Reduce sugar by using a sugar substitute or cutting the amount in half.
- Add spinach powder for a natural green color and added nutrients in the filling.
Chef’s Rationale
Creating your own cookies allows you to experiment with flavors and textures, which is part of the fun of baking. The rich, dark cocoa powder used in these Homemade Mint Chip Oreos not only enhances the chocolate flavor but also adds a depth that makes them more satisfying than store-bought cookies. Additionally, the fresh mint flavor is invigorating and can be adjusted to your taste preference. Ultimately, these cookies are a celebration of flavor, creativity, and the joys of homemade baking!
Meal Prep & Storage Notes
To keep your Homemade Mint Chip Oreos fresh:
- Store in an airtight container at room temperature for up to one week.
- Refrigerate for longer freshness; the filling will be firmer when chilled.
- Freeze the cookies (without filling) for up to three months. Just thaw them before adding the filling.
Ask & Learn
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking. Just make sure to let it sit at room temperature for about 10 minutes before scooping and baking.
What can I substitute for peppermint extract?
If you don’t have peppermint extract, you can use mint extract or even a combination of vanilla extract with a hint of mint if you prefer a milder flavor.
Can I use dark chocolate chips instead of mini chocolate chips?
Absolutely! Dark chocolate chips will add an extra layer of chocolate flavor and richness, making your cookies even more indulgent.
How do I prevent my cookies from spreading too much while baking?
Make sure your butter is softened but not melted, and chill the dough for about 30 minutes before baking to help them maintain their shape.
See You at the Table
There’s nothing quite like the satisfaction of biting into a freshly made Homemade Mint Chip Oreo. The balance of mint and chocolate combined with the chewy texture of the cookie is pure bliss. Whether you’re making them for a party, a family gathering, or a cozy night in, these cookies are sure to impress. So roll up your sleeves, gather your ingredients, and start baking! You won’t regret it. Enjoy every bite of your Homemade Mint Chip Oreos!
Homemade Mint Chip Oreos
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine the cocoa powder, baking soda, salt, and flour. Whisk together until well combined.
- Step 3: In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Step 4: Add the egg and vanilla to the butter-sugar mixture, beating until fully incorporated.
- Step 5: Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Step 6: Use a cookie scoop to drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten slightly.
- Step 7: Bake for 10-12 minutes until edges are set. They will firm up as they cool.
- Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Step 9: In a mixing bowl, beat the unsalted butter and salt until creamy. Gradually add the powdered sugar and mix until smooth. Stir in peppermint extract and cream until fluffy.
- Step 10: Fold in mini chocolate chips into the mint filling.
- Step 11: Spread mint filling onto the flat side of one cookie, top with another cookie to create a sandwich.
- Step 12: Enjoy your Homemade Mint Chip Oreos fresh or share with friends!
Notes
- Store in an airtight container at room temperature for up to one week.
- Refrigerate for longer freshness; filling will be firmer when chilled.
- Freeze cookies (without filling) for up to three months; thaw before adding filling.
