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Easy Homemade Mint Chip Oreos photo

Homemade Mint Chip Oreos

These Homemade Mint Chip Oreos are a delightful twist on a classic! Soft chocolate cookies with minty filling and mini chocolate chips make them irresistible.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Hershey's Special Dark unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 1/2 cups All-purpose flour
  • 1 cup Unsalted butter softened
  • 1 cup Packed brown sugar
  • 1/2 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 large Egg
  • 1/2 cup Unsalted butter for the minty frosting
  • 1/4 teaspoon Salt for the frosting
  • 1 1/2 cups Powdered sugar
  • 1 teaspoon Peppermint extract
  • 1-2 tablespoons Heavy whipping cream for consistency in the filling
  • 1 cup Mini chocolate chips for the filling

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cooling rack
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, combine the cocoa powder, baking soda, salt, and flour. Whisk together until well combined.
  3. Step 3: In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Step 4: Add the egg and vanilla to the butter-sugar mixture, beating until fully incorporated.
  5. Step 5: Gradually add the dry mixture to the wet mixture, mixing until just combined.
  6. 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.
  7. Step 7: Bake for 10-12 minutes until edges are set. They will firm up as they cool.
  8. Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  9. 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.
  10. Step 10: Fold in mini chocolate chips into the mint filling.
  11. Step 11: Spread mint filling onto the flat side of one cookie, top with another cookie to create a sandwich.
  12. 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.