• Barth Bakery

Homemade Mint Chocolate Oreos

Updated: Mar 17

A homemade version of a favorite store-bought treat! With perfectly thin and chewy, yet crisp, dark chocolate cookies hugging a luscious, sweet, and simple mint cream cheese filling, these cookies are portable and easy to grab and eat. Made with special dark cocoa powder to produce the distinctive dark color and smooth finish, these cookies go perfectly with a glass of milk. Afterall, Oreo’s are milk’s favorite cookie. With a festive green filling, these cookies are perfect for celebrating St. Patrick's Day, Earth Day, or Christmas, and their irresistible goodness make these cookies an incredible year-round treat.








Makes about 14 cookies


Ingredients

Mint Chocolate Cookies

  • ½ cup unsalted butter

  • 2 oz Andes mints, chopped (or Andes mint chips)

  • 1¼ cups all-purpose flour

  • ½ cup unsweetened special dark cocoa powder

  • 1 tsp baking soda

  • ¼ tsp salt

  • 1 cup granulated sugar

  • 1 large egg

  • 1 tsp pure vanilla extract

Mint Cream Cheese Filling

  • 6 oz full-fat cream cheese, room temperature

  • ¼ cup unsalted butter, room temperature

  • 2 tsp pure mint extract (not peppermint)

  • ¼ tsp salt

  • 6-8 drops green food coloring

  • 2 cups confectioners’ sugar


Directions

Mint Chocolate Cookies

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. In a large microwave safe bowl, heat the butter and mint pieces at 50% power in 30 second increments until melted, stirring after each increment. Allow the chocolate to cool slightly.

  3. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.

  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, egg, and vanilla until combined.

  5. Mix in the cooled chocolate mixture until combined. Then gradually add in the flour mixture until incorporated.

  6. Scoop the dough into tablespoon sized balls and place them on the prepared sheets 2-inches apart. Slightly flatten the dough balls with the bottom of a wet measuring cup.

  7. Bake for 8-9 minutes, or until the edges are set and the cookies are slightly cracked. Let the cookies cool for 1 minute before transferring to a wire rack. Let the cookies cool completely on the wire rack before filling and making sandwiches.

Mint Cream Cheese Filling

  1. Using a handheld electric mixer, beat the cream cheese and butter together until light and fluffy.

  2. Beat in the mint extract, salt, and food coloring until the color is evenly distributed.

  3. Gradually add in the confectioners’ sugar one cup at a time beating until creamy.

  4. Fill a piping bag or a plastic sandwich bag with the mint filling. Cut off a corner and pipe a swirl onto the bottom of one cookie. Top with the bottom of another cookie to create a sandwich. Repeat with the remaining cookies.

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