Homemade Mint Chocolate Chip Oreo Cookies with Cream Filling
These homemade mint Oreos feature rich dark chocolate cookies sandwiched with creamy peppermint filling studded with mini chocolate chips. The cookies have a tender, cake-like texture that's slightly underbaked for the perfect chewy bite. The mint cream filling provides a refreshing contrast to the deep chocolate flavor, while mini chocolate chips add delightful texture. Perfect for mint chocolate lovers, holiday gatherings, or anyone wanting to recreate the classic store-bought cookie with homemade quality and customizable mint intensity.
Ingredients
- ⅓ cup Hershey's Special Dark unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, softened
- ⅝ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- ½ cup unsalted butter
- 1 ¼ cups powdered sugar
- ½ teaspoon peppermint extract
- 1 tablespoons heavy whipping cream, for consistency
- ½ cup mini chocolate chips
Instructions
- 1
Preheat oven to 350°F and line cookie sheets with parchment paper or silicone baking mats
- 2
Whisk together cocoa powder, baking soda, salt, and flour in a medium bowl and set aside
- 3
Cream butter and both sugars in an electric mixer with paddle attachment
- 4
Mix in egg and vanilla until smooth
- 5
Add dry ingredients and mix until combined
- 6
Scoop 1 or 2 tablespoon sized balls of dough onto cookie sheets
- 7
Bake for 8-11 minutes for small cookies or 12-15 minutes for large until they just lose their glossy sheen, erring on the side of underdone
- 8
Let cool completely before filling
- 9
Beat butter until smooth in a large bowl with hand mixer
- 10
Mix in salt, then slowly beat in powdered sugar
- 11
Add peppermint extract, then 1 tablespoon of cream, adding more as needed for spreadable consistency
- 12
Mix in mini chocolate chips
- 13
Frost half of the cookies and sandwich with the other half
Tips
Slightly underbake the cookies for the best chewy texture - they should just lose their glossy sheen when done
Let cookies cool completely before adding filling to prevent melting and ensure clean sandwich assembly
Adjust the amount of cream in the filling gradually to achieve your preferred spreading consistency
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be made 1 day ahead and chilled, or cookies can be baked and filled up to 2 days before serving
Best served at room temperature for optimal texture and flavor
Common Mistakes
Don't overbake the cookies or they'll become hard and crunchy instead of chewy
Don't fill warm cookies as the filling will melt and create a mess
Substitutions
FAQ
Can I make these cookies without a stand mixer?
Yes, you can use a hand mixer or mix by hand, though creaming the butter and sugars will take more effort and time.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to 1 week, or freeze assembled cookies for up to 3 months.
Can I adjust the mint flavor intensity?
Yes, start with less peppermint extract and taste the filling, adding more gradually until you reach your preferred mint level.