Chocolate Mint Oreo Cookies

Quick Summary

Chocolate Mint Oreo Cookies- chocolate cookies with chocolate chips, mint chips, and chopped up mint Oreos. These cookies are rich and decadent with a refreshing mint twist.

Where are my chocolate mint fans at? If your hand is raised, you are in for a real treat today! These Chocolate Mint Oreo Cookies are loaded with chocolate mint goodness! If you like my Andes Mint Cookies, I know you will love these too.

The cookies are rich, decadent, and have a few fun mix-ins: chocolate chips, mint chips, and chopped up mint Oreo cookies. The refreshing mint twist is SO good!

The green mint chips and mint Oreo chunks add pops of green color to the dark chocolaty cookies. I love making these cookies for St. Patrick’s Day because they are so festive, but they are good all year round. I am always up for a good chocolate mint cookie!

The cookies are good on their own, but if you want to go all out and add a little more green to the mix, you can make ice cream cookie sandwiches. Take two cookies and sandwich mint chocolate chip ice cream in the center. YUM!

chocolate mint Oreo cookie dough in bowl with spatula

All-purpose flour– make sure you don’t pack your flour when measuring. Fluff, spoon, and level!
Baking soda– make sure it is fresh!
Salt– a must!
Cocoa powder– use a good quality cocoa for the best chocolate flavor. You can use regular unsweetened cocoa powder or Dutch processed.
Butter– I use unsalted butter so I can control the salt in the recipe. Make sure the butter is at cool room temperature and not too warm.
Sugar– you need granulated sugar and brown sugar.
Eggs– I always use large eggs in my cookie recipes.
Vanilla extract– pure is the way to go!
Mint Oreo Cookies– look for them in the cookie aisle by the regular Oreos. Thin Mint Girl Scout cookies would also be good.
Chocolate chips– I use semi-sweet, but dark or milk will work too. Use your favorite.
Guittard mint chips– I love these chips, but they can be hard to find. Whenever I see them, I stock up! If you can’t find them, you can chop up Andes chocolate mints.
Flaky sea salt– for sprinkling on cookies

Recipe Steps

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.
In a medium bowl, whisk together the dry ingredients and set aside.
With a stand mixer or hand mixer, cream the butter and sugars together until smooth. Add in eggs and vanilla and mix until well combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Stir in the chopped Oreos, chocolate chips, and mint chips. Drop cookie dough onto prepared baking sheet, about 2 inches apart.
Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake the cookies. They will set up as they cool.
Remove from oven and let sit on baking sheet for 3 to 5 minutes. Move to a cooling rack and cool completely.

Storing the Cookies

Once the cookies are completely cooled, store in an airtight container on the counter for up to 3 days. You can also freeze the baked cookies for up to 3 months. Make sure they are in a freezer container or tightly sealed freezer bag so they stay fresh.

You can also freeze the cookie dough. I love keeping cookie dough balls in the freezer so I can bake fresh cookies anytime and all the time.

To freeze cookie dough, scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.

Find all of our Cookie Recipes HERE!!

Chocolate cookies with chocolate chips, mint chips, and chopped up mint Oreos. These cookies are rich and decadent with a refreshing mint twist.

2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup chopped mint Oreo cookies (can use Thin Mints)
3/4 cup semi-sweet chocolate chips
3/4 cup Guittard mint chips (or chopped up Andes mints)
Flaky sea salt, for sprinkling on cookies

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.
In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
With a stand mixer or hand mixer, cream the butter and sugars together until smooth. Add in eggs and vanilla and mix until well combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Stir in the chopped Oreos, chocolate chips, and mint chips. Drop cookie dough onto prepared baking sheet, about 2 inches apart.
Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 3 to 5 minutes. Move to a cooling rack and cool completely.

Calories: 214kcal, Carbohydrates: 29g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 83mg, Potassium: 88mg, Fiber: 1g, Sugar: 19g, Vitamin A: 188IU, Calcium: 17mg, Iron: 2mg