I love Oreo cookies, I can happily devour a packet on my own. But we are limited in the UK to what ones we get, you can buy the double stuff ones and the chocolate cream ones and that’s it. None of the fancy pants flavours you see in America. I am so jealous of all the festive ones that pop up at different times of the year.
One of my favourite flavour combinations is mint and chocolate and I have seen mint Oreo’s online but they have never been available in the stores over here. So to get around this issue I decided to just make my own at home. So here are my Homemade Mint Oreos for you to try.
I remember when I first tried mint Oreo’s I was in an American Army base and I was buying some essentials when I passed the isle that was jam packed full of Oreo’s. I bought a pack of every flavour they had, there was about 10 of them, coconut, strawberry, caramel and mint.
The mint ones were my favourite, heaven in a cookie. I know mine don’t have a luminous green filling but that can be easily fixed with a little green food colouring. I chose not to do this because Mint here in the UK is often white but green up that filling if you want to!
These little cookies have a rich dark chocolate flavour that is very close to traditional Oreos. To give them a little more chocolate oomph I added in dark mini chocolate chips. These are totally optional but highly recommended. As far as I am aware Oreo’s don’t use chocolate chips but I like them in chocolate cookies, the choice is yours.
If you don’t fancy the minty filling you can make these delightful little cookies as stand alone ones. They pack such a chocolaty flavour you and your guests will love them.
However you decide to eat these with or without filling you need never run out of Oreo’s again. A few simple ingredients you will no doubt already have in your pantry and you will have a plate of wholesome Homemade Mint Oreos in no time!
Homemade Mint Oreo's
For the cookies
- 200 grams plain (all purpose flour (1 and 1/2 cups))
- 50 grams unsweetened cocoa powder (1/2 cup)
- 1 and 1/2 teaspoons baking soda
- pinch of salt
- 100 grams unsalted butter (1/2 cup)
- 100 grams granulated sugar (1/2 cup)
- 80 grams light brown sugar (1/2 cup - not packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 100 grams dark / semi sweet chocolate chips (1/2 cup)
For the filling
- 115 grams unsalted butter (1 stick)
- pinch of fine sea salt
- 260 grams icing (confectioners sugar (2 cups))
- 1 and 1/2 tablespoons double / heavy cream
- 1 teaspoon mint extract
For the cookies
- In a large mixing bowl lightly whisk the flour, cocoa, baking soda and salt together until well combined.
- In a stand mixer or another large mixing bowl cream the butter and sugars together until they are are light and fluffy. If you don't have a stand mixer I recommend at least using an electric hand whisk but the cookies can be made by hand. It will just take you a little longer and a lot more elbow grease to get it done.
- Beat in the egg and vanilla extract.
- Once everything is fully combined, slow down the speed on your mixer to slow and and in the flour mix. And mix just until the dough comes together.
- Fold in the chocolate chips by hand.
- Cover and chill your dough in the fridge for at least 30 minutes.
- After at least 30 minutes, preheat your oven to 180C / 350F / Gas mark 4 and line 2 large baking sheets with silicone mats or baking parchment.
- I used an half tablespoon measuring spoon to make my cookie balls but you are looking for them to be no larger than 2 teaspoons in size.
- Roll out your cookie balls, you should yield around 60 halves, place them on your cookie sheets and give them a little pat to slightly flatten them a bit and bake them for 6 to 8 minutes.
- When you take them out of the oven allow them to sit on you cookie sheet for a few minutes before transferring them to a wire wrack to fully cool down.
For the filling
- Beat the butter and salt until it is very pale in colour.
- Add in the icing sugar and mix in on a low speed until well incorporated scrapping down the sides and bottom as needed.
- Add in the cream and mint extract and beat until you have a smooth and pale buttercream that is the right consistency for piping.
- Either pipe or spoon a swirl over one of the cookies and then sandwich it with another half. Do this until you have used up all of your cookie halves.
- Kept in the fridge in an airtight tin these cookies will keep up to 5 days, but like all baked goods they are best consumed within a day or two. Bring them back up to room temperature before consuming.