Homemade Mint Chip Oreos

Easy Homemade Mint Oreos

Homemade Oreos are always a good idea, but nothing quite compares to these easy mint Oreos. The beautiful thing about homemade cookie sandwiches is that the possibilities are endless. Hundreds of combinations exist for interesting fillings and flavored cookies, but mint cookies and cream might just take the cake (or, take the cookie? I’m not sure).

Ingredients Needed

Hershey’s Special Dark Cocoa Powder – this is found in most grocery stores and gives the cookies the telltale Oreo flavor. If you can’t find it, use Dutch Process or Black Cocoa.

Peppermint Extract – use this instead of mint extract, it tastes better and adds a great minty flavor to the buttercream filling.

Mini Chocolate Chips – Gives the mint Oreo filling the mint chip it should have!

How to Make Mint Oreos at Home

Cream softened unsalted butter with brown sugar and granulated sugar until nice and fluffy. Mix in egg, baking soda, salt, and cocoa powder.

Once the mixture is nice and mixed, mix in the flour until smooth.

Scoop your cookie dough in desired size and place on cookie sheet.

Bake until they just lose their glossy sheen, then allow to cool completely before frosting.

In a large bowl, beat the butter with a hand mixer until it becomes smooth. Once smooth, add the salt. Slowly and gradually, beat the powdered sugar into the butter and salt mixture. Add the peppermint extract and heavy whipping cream, adding one tablespoon of cream at a time. Add cream until the buttercream has reached a spreadable consistency. Once you’ve reached your desired consistency, mix in the mini chocolate chips.

When the cookies have cooled entirely, place a large dollop of buttercream on the center of the bottom of a cookie. Then, press another cookie on top of the dollop, with the top side of the cookie facing up. This will cause the buttercream to spread to the edges of the cookie.

stacked mint chip oreos with green filling.

Expert Tips

In order to get the most heavenly texture out of your cookies, bake them cautiously. It’s better to underbake these beauties and get of softer, more plush texture.
If you’d like your cookies to look even more professional, use a piping bag or a ziploc bag with the tip cut off to pipe out your buttercream.
When you take the cookies out of the oven, gently tap the cookie sheet on the stovetop to flatten the warm cookies.
As far as cocoa powder goes, you can use regular unsweetened but they won’t resemble that “Oreo” flavor as much. While I haven’t tested Dutch Process cocoa in this recipe, it should work just fine if you can’t find Hershey’s brand cocoa powder.
Fill these cookies with any flavors you want – Nutella Oreos or peanut butter Oreos are fantastic. But you could also use whipped cream frosting or Marshmallow buttercream!

FAQs

Can you freeze homemade Oreos?

Yes! You can freeze these cookie sandwiches for up to three months. If you’re freezing them, be sure to separate them with parchment paper and store in a ziploc bag or tupperware to avoid sticking. You can also refrigerate them for up to four days.

Can I use cool mint extract?

Yes, cool mint extract will work just the same. However, the flavor may not be as powerful. If using cool mint extract, be sure to keep taking some taste tests during the process to ensure that the flavor is to your liking.

Can I make homemade Oreos vegan?

Yes! Swap the butter for Earth’s Balance Vegan Butter Sticks in both the frosting and cookie recipes. As far as the egg goes, you can use applesauce, silken tofu, or even ground flax seed and water to substitute. Fair warning, this may take some experimentation!