No store-bought Oreo cookies here! These Homemade Mint Chocolate Oreos feature a fudgy chocolate cookie and a luscious, creamy mint buttercream filling. They have the perfect cookie-to-frosting ratio for sandwich cookies. Simple, quick, and sooo delicious.
Ditch the Box: You Need These Homemade Mint Chocolate Oreos
Growing up, we had homemade Oreos allll the time, and they were a lot like this (minus the mint spin, of course). They had a large, thin, chewy chocolate cookie, filled with cream cheese frosting. I’m pretty sure they were my favorite cookies when I was younger. I mean, I certainly wouldn’t turn down a batch today…
When people search for “Oreo” recipes, they’re probably looking for desserts made with store-bought Oreos, so I wanted to make sure there’s no confusion here. Don’t get me wrong — in desperate times, I have consumed my share of store-bought Oreos. But homemade is always, ALWAYS better. Are you with me?
With a few tweaks to my mom’s Double Chocolate Cookies and some experimental baking, I am super happy with the result! These homemade mint chocolate Oreos are perfectly fudgy and intensely chocolatey, with a creamy mint filling that’s a sweet, refreshing dream.
Reader Rating
“I’ve been looking for a plain chocolate cookie recipe, and these are absolutely delicious! A little underdone, chewy. A little overdone, crispy, doesn’t matter, they’re delicious. And easy!” – John
Ingredients for Homemade Mint Chocolate Oreos
- Butter: I used unsalted butter for this recipe, but salted will work in a pinch. Make sure it’s softened to room temperature!
- Sugar: You’ll need both granulated sugar for the cookies and powdered icing sugar for the filling.
- Flour: Just regular all-purpose flour.
- Unsweetened cocoa: Any brand of unsweetened cocoa powder will do.
- Milk: A splash of any kind of milk will help create the creamy filling.
- Mint extract: Add this to taste! Start with a little and add more until you get that perfect minty flavor.
- Green food coloring: This is totally optional, but a few drops will give your filling that classic mint green color.
Filling Flavor Variations
Love the cookie, but not a fan of mint? No prob! This creamy filling is a perfect canvas for all sorts of flavors. Simply omit the mint extract and green food coloring, and try one of these delicious alternatives:
Peanut butter: Replace half of the butter with an equal amount of smooth peanut butter. You may need less powdered sugar, so add it gradually until you reach the desired sweetness and consistency.
Zesty orange: Add 1 teaspoon of orange extract and 1 tablespoon of fresh orange zest for a bright, citrusy twist that pairs beautifully with the dark chocolate cookies.
Coffee: Dissolve 2 tsp of instant espresso powder in 1 tablespoon of hot water and add it to the butter mixture. This creates a rich mocha-flavored filling.
Raspberry cream: Mix in 2-3 tablespoons of seedless raspberry jam or freeze-dried raspberry powder for a sweet and tangy fruit filling.
Salted caramel: Beat in 3-4 tablespoons of thick, store-bought salted caramel sauce. You might want to reduce the powdered sugar to balance the sweetness.
Tips for the Best Mint Chocolate Oreos
- For that classic soft, fudgy Oreo texture, pull the cookies from the oven when the centers still look slightly underdone. They will firm up perfectly as they cool on the baking sheet.
- If your cookie dough feels too sticky to roll into balls, refrigerate it for about 30 minutes. This will make it much easier to handle.
- For perfectly round, evenly sized cookies, use a cookie scoop to portion the dough and the bottom of a glass to gently flatten them before baking.
- Before adding the mint filling, make sure your chocolate cookies are 100% cool to the touch. If they are even slightly warm, the buttery filling will melt and ooze out the sides.
How to Store Mint Chocolate Oreos
You can store these cookies in the fridge for up to 1 week. If you want to keep them for longer, just place them in the freezer for up to 3 months.
More Chocolate Cookies You’ll Love
- Chocolate Mint Cookies
- Chocolate Crinkle Cookies
- Triple Chocolate Raspberry Cookies
- Chocolate Peppermint Icebox Cookies
- Fudgy Mint Chocolate No-Bake Cookies
Homemade Mint Chocolate Oreos (Sandwich Cookies)
written by Ashley Fehr
Ingredients
Cookies
- 1 ¼ cup butter, room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 2 Eggs
- 2 cups flour
- ¾ cup unsweetened cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
Frosting
- ½ cup butter, room temperature
- 4 cups powdered icing sugar
- 4-5 tablespoons milk
- 1-2 teaspoons mint extract, to taste
- Green food coloring, optional
Instructions
Cookies
- Preheat oven to 350°F and line 4 baking sheets with parchment paper (optional but recommended!).
- With an electric mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined.
- Add flour, baking soda, cocoa, and salt and beat until a dough forms (it will be a bit sticky but you should still be able to roll it into balls with your hands).
- Roll dough into 1.5″ balls (I used a 2 tablespoon cookie scoop) and place 6 on each baking sheet. Press down gently so that they’re about 1cm or ½” thick. Bake for 8-9 minutes until centers are just set or only a tiny bit glossy in the center — they will set as they cool.
Frosting
- In a medium bowl, beat butter until smooth. Add powdered sugar and 4 tablespoons milk and beat until smooth, adding an extra tablespoon of milk or sugar to achieve the right consistency (you want it pretty thick!).
- Add mint extract and green food coloring if desired and adjust to your tastes.
- Spread on half of your baked, cooled cookies and top with a second cookie. Store in the refrigerator for 1 week or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Pat says
Are these cookies crispy or soft? Looks delish!
The Recipe Rebel says
Hi Pat! They had a large, thin, chewy chocolate cookies. Enjoy!
John says
I’ve been looking for a plain chocolate cookie recipe and these are absolutely delicious! A little underdone, chewy. A little over done, crispy, doesn’t matter, they’re delicious. And easy! To be honest I have no intention of making the cream filling/frosting, I’m sure it’s very good, but they don’t need it. Thanks Ashley! You’re my go to source for great things.
Wydell says
Will GF oat flour work? Thanks!
Ashley Fehr says
GF oat flour is my go to for gluten free baking! It will work great, but the amount you need to add may be slightly different. You will want a soft cookie dough — one that can be rolled with sticking to your hands.
Dinorah says
Ty for sharing this cookie recipe, I made them for my grandson and he loves them! I made half of them with regular vanilla flavored icing on the too, my daughter loves those. Now i just finished baking some more but this time I put chocolate chips on them by request of my daughter and she is so happy, this time I also topped some of them with coconut and they came out awasome! Im in love with them, again thanks for sharing they are delicious!!!
Ashley Fehr says
I love all of those ideas! Thanks for sharing!
Jessica @ A Kitchen Addiction says
I can’t get enough of the chocolate mint combination this time of year! These cookies look so good!
Ashley Fehr says
Thanks Jessica!
Dorothy Dunton says
Hi Ashley! I cannot remember the last time I ate a store bought cookie! Even when my kids were little I always made cookies. These have such a great flavor profile, I mean chocolate and mint…what’s not to love!
Ashley Fehr says
Yes, it is definitely the best way! Thanks Dorothy!
Kelly says
These look perfect, Ashley! Homemade totally beats the boxed kind any day! Love the mint and chocolate combo – so perfect for the holidays!
Ashley Fehr says
Thanks Kelly!