These Homemade Mint Chocolate Oreos have a homemade fudgy chocolate cookie and are filled with mint buttercream. They have the perfect cookie to frosting ratio for sandwich cookies!
Prep Time 25minutes
Cook Time 8minutes
Total Time 33minutes
Author Ashley Fehr
1 1/4cupbutterroom temperature
4cupspowdered icing sugar
1-2teaspoonsmint extractto taste
green food coloringoptional
CookiesPreheat oven to 350 degrees 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.
FrostingIn 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.