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.
Servings: 33 cookies
- 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