Experience the ideal fusion of refreshing sweet mint and luxurious chocolatey goodness in our Frosted Oreo Mint Cookies. Ready to delight your taste buds, these delectable treats come together effortlessly in under 30 minutes from start to finish!
Mint chocolate cookies take on a delicious twist as each cookie is smothered in a sweet mint buttercream frosting as well as being loaded with mint chocolate pieces.
These peppermint cookies are actually one of my favorite cookies to whip up for unexpected guests or last-minute get-togethers.
Whether it's for a gathering at Christmas or St. Patrick's Day, or as a cooling summer treat, this is one of my favorite dessert recipes to serve all year round.
If you'd like to see other delicious cookie recipes with frosting, check out my Double Chocolate Frosted Chocolate Chip Cookies, Frosted Eggnog Cookies Recipe with Creamy Buttercream, Crumbl Copycat Chocolate Cake Cookies, Grinch Snow Globe Christmas Cookies, and Tasty Frosted Lemon Cookies!
Ingredients for Frosted Mint Oreos Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, Mint Extract, Heavy Cream
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Powder, Black Cocoa Powder, Powdered Sugar
Extras. Oreo Cookies, Andes Mint Pieces, Green Food Coloring
How to Make Frosted Peppermint Oreo Cookies
Chocolate Mint Cookie Base
- Preheat the oven temperature to 350 Degrees F. Line baking sheets with parchment paper or use silicone mats, and set these aside. Gather and measure the ingredients using a kitchen scale for more accurate and consistent measurements. Combine the Butter, Granulated Sugar, and Brown Sugar in a large mixing bowl using a hand mixer or in a mixing bowl of a stand mixer with a paddle attachment.
- Add the Egg and Vanilla Extract to the mixture and cream together for 2-3 minutes until fluffy.
- Add the All-Purpose Flour, Black Cocoa Powder, and Baking Powder a little at a time until fully combined.
- Scrape the sides of the bowl as needed.
- Mix the Andes Mint Pieces into the cookie dough, stirring by hand.
- Crush 10-12 Oreo Cookies into fine crumbs using a food processor, or by placing the Oreo Cookies in a Ziploc bag and bashing with a rolling pin. Reserve 2-3 tablespoons of cookie crumbs for garnishing the finished cookies, and place the rest in a bowl. Scoop about 3 tablespoons of cookie dough (size #24 cookie scoop) into the bowl of Oreo crumbs, and roll it in the crumbs until covered.
- Transfer the crumb-coated cookie dough balls to the prepared parchment-lined baking sheet, spacing them at least 2 inches apart. Bake in the preheated oven for 8-10 minutes at 350 Degrees F.
- Remove the baked cookies from the oven when the edges are set and the center is no longer glossy.
- Immediately swirl a large cookie cutter around the baked cookies before they cool in order to form them into perfect circles. Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Green Buttermint Frosting
- Combine softened butter with powdered sugar in a separate mixing bowl using a hand mixer. Add the Peppermint Extract and continue to combine. Add the Heavy Cream 1 tablespoon at a time, mixing in between, and add cream until the desired consistency is reached. You can use a drop or two of green food coloring if you'd like to give the frosting a light green color (this is optional). Place one scoop of mint buttercream frosting on top of each cookie.
- Use a butter knife to spread the frosting to the edges of the cookie.
- Sprinkle some of the reserved Oreo Cookie Crumbs over the frosting for a garnish.
FAQs
Yes, simply substitute the all-purpose wheat flour with your preferred gluten-free blend, and use gluten-free Oreos.
Regular cocoa powder works fine; just know that your cookies will be lighter in color.
Mint extract is the best way to add a significant minty flavor boost, but you can also use peppermint oil, or skip it for a subtler mint flavor.
The green food coloring is entirely optional and used for aesthetic purposes. Your frosting will be just as tasty without it, and you can use different colors to match your event or special occasion.
Storage & Freezing
Storage: Once fully set, store these cookies in a single layer in an airtight container. If they haven't been frosted yet then they can be stacked with parchment paper between the layers to prevent sticking.
They will keep for up to 7 days and are best when enjoyed within 2-3 days.
Freezing Baked Cookies: Store the cookie bases in a sealed container or Ziploc bag and freeze for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Thaw the cookies at room temperature or enjoy them cold for a refreshing treat. Make the frosting fresh when you're ready to serve the cookies.
Freezing Cookie Dough: After rolling the balls of cookie dough in the Oreo crumbs, place them on a baking sheet and flash freeze until solid. Then transfer the frozen dough balls to a sealed container or freezer-safe bag and freeze for up to 3 months.
When you’re ready to bake them, simply thaw the dough balls on the counter at room temperature and follow the baking instructions as stated. You can also bake them on a cookie sheet from frozen by adding a couple of minutes to the baking time.
Substitutions & Variations
- Add-ins. Add different flavored chips such as mint chips, chocolate chips, white chocolate chips, butterscotch chips, and peanut butter chips. Also try chocolate candies like M&Ms, crushed peanut butter cups, or chopped pieces of your favorite candy bars. Mini marshmallows would give a gooey texture, and nuts are a wonderful addition for an extra crunch.
- Try other Oreos. This recipe uses classic Oreo cookies, but you could use a pack of mint Oreo cookies for an extra minty flavor. You could try using other flavors of Oreo cookies, although some flavors might not pair well with mint!
- Use other mints. Instead of using Andes Mint Pieces, you could use thin mints, mint chips, or even hard candies like crushed peppermints or crushed candy canes for a different texture. You can add a drop of mint extract to the cookie dough if you want to leave out the mint pieces but still have the minty flavor.
- Try a different frosting. If you're not a fan of the mint version, you can swap the mint extract to feature a different flavor, such as chocolate frosting, cream cheese frosting, or vanilla frosting instead.
- Use a different cookie base. If you want to try something different for your next batch, you can take out the cocoa powder for a plain vanilla flavor, or use a different extract to give your cookies a delicious twist.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
Equipment
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Frosted Oreo Chocolate Mint Cookies recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Mint Cookie Recipes
- Easy Peppermint Pie Cookies (Candy Cane Pie)
- Chocolate Mint Grasshopper Cookies
- Easy Christmas Ornament Cookies (Chocolate Sandwich)
- Andes Mint Chocolate Creme De Menthe Cookies
- Chewy Chocolate Peppermint Bark Cookies
- Crumbl Copycat Chocolate Stuffed Peppermint Patty Cookies
- Chewy Chocolate Peppermint Crinkle Cookies
- Best Chocolate Peppermint Cookies with Andes Mint Pieces
Mint Oreo Cookies with Frosting
Ingredients
Chocolate Mint Cookies
- ⅔ cup Butter Softened
- ½ cup Granulated White Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Black Cocoa Powder 35g
- 1 teaspoon Baking Powder
- ½ cup Andes Mint Pieces Green Bag
- 12 Oreo Cookies Crumbs
Green Buttercream Mint Frosting
- 3 cup Powdered Sugar 390g
- ½ cup Butter Softened
- 1 tablespoon Mint Extract
- 2-3 tablespoons Heavy Cream
- Green Food Coloring Optional
Instructions
Chocolate Mint Cookie Base
- Preheat the oven temperature to 350 Degrees F. Line baking sheets with parchment paper or use silicone mats, and set these aside.
- Gather and measure the ingredients using a kitchen scale for more accurate and consistent measurements.
- Combine the Butter, Granulated Sugar, and Brown Sugar in a large mixing bowl using a hand mixer or in a mixing bowl of a stand mixer with a paddle attachment.
- Add the Egg and Vanilla Extract to the mixture and cream together for 2-3 minutes until fluffy.
- Add the All-Purpose Flour, Black Cocoa Powder, and Baking Powder a little at a time until fully combined.
- Scrape the sides of the bowl as needed.
- Mix the Andes Mint Pieces into the cookie dough, stirring by hand.
- Crush 10-12 Oreo Cookies into fine crumbs using a food processor, or by placing the Oreo Cookies in a Ziploc bag and bashing with a rolling pin. Reserve 2-3 tablespoons of cookie crumbs for garnishing the finished cookies, and place the rest in a bowl.
- Scoop about 3 tablespoons of cookie dough (size #24 cookie scoop) into the bowl of Oreo crumbs, and roll it in the crumbs until covered. Transfer the crumb-coated cookie dough balls to the prepared parchment-lined baking sheet, spacing them at least 2 inches apart.
- Bake in the preheated oven for 8-10 minutes at 350 Degrees F.
- Remove the baked cookies from the oven when the edges are set and the center is no longer glossy. Immediately swirl a large cookie cutter around the baked cookies before they cool in order to form them into perfect circles.
- Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Green Buttermint Frosting
- Combine softened butter with powdered sugar in a separate mixing bowl using a hand mixer.
- Add the Peppermint Extract and continue to combine.
- Add the Heavy Cream 1 tablespoon at a time, mixing in between, and add cream until the desired consistency is reached.
- You can use a drop or two of green food coloring if you'd like to give the frosting a light green color (this is optional).
- Place one scoop of mint buttercream frosting on top of each cookie. Use a butter knife to spread the frosting to the edges of the cookie. Sprinkle some of the reserved Oreo Cookie Crumbs over the frosting for a garnish.
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